Fryer operation precautions

The frying pan has a wide range of applications, such as controllable oil temperature, simple operation, convenient cleaning, and energy saving. The inside of the fryer uses advanced oil-water mixing technology, which completely changes the structure of the traditional frying equipment, fundamentally eliminates the drawbacks of the traditional frying machine, and then guides the new fashion of the new century. Let's introduce the fried food. Precautions for using the pot.

1. Open the wall of the workshop, place the chimney and the coal filler part of the fryer on the outside of the wall, and then place it flat. There should be a window for discharging water vapor on the top. A dust collector and dust are installed outside the wall. The chimney is installed on the machine, and the chimney is suspended on three sides.

2. Connect the automatic temperature control instrument box, blower, lifting motor, clear oil pump, total power supply, check the rising and falling of the frying basket.

3. Close the connection pipe of the clear oil pump and the fryer, and start pouring water into the fryer to flush the iron slag, rust, garbage and other debris in the pot and release it through the artificial slag discharge port.

4. Install the connecting pipe of the oil pump and the fryer, check that all the pipes and joints of the slag oil pump and the fryer do not leak oil, wrap the slag filter in the slag filter bucket, and then put it into the oil container. . Use the clear oil pump to pump the edible oil in the oil container into the fryer (the oil is placed 15 cm high from the oil pan), and soak the metal part of the meter box in the edible oil.

5. Start ignition, add coal after igniting dry wood (using anthracite coal with 7000 calories or more), (350W-550W blower), start small air volume combustion, when the oil temperature reaches 165-180 °C, the blower full air volume enters the wind.

6. Check if the metal part of the thermocouple of the instrument box is immersed in the edible oil, the temperature control display is normal, and the number in the temperature indication is dialed to the temperature you need to lower the pot (130-190 °C). (The two temperature control table data are equivalent)

7. When the temperature shows that it reaches 130-190 °C, a small amount of raw material is fried. *There is a small amount of material to be cut, and the second time is more material. (Forbidden *Returning more materials)

8. After the pot is not automatically stirred, manually take the 1200MM long × φ300MM fence and transfer the raw material in the oil pan from one end to the other end, wait until it is thoroughly fried, fry, turn the instrument box switch, and fry the basket. One hangs up and pours the fried product from the other end.

9. When you get off work, stir the broken coal with water, then turn off the blower, open the coal mouth, add the fine coal to the fire cover, and keep it from leaking or leaking.

10. Open the slag oil pump and start to filter the oil slag. The worker slashes the slag tool back and forth in the oil pan, so that the oil slag at the bottom of the pan floats easily and is sucked away by the slag pump. After the oil has no oil, start. Rinse the bottom oil residue with new oil. The sides of the burning stove must be cleaned and the oil pump should be sucked away. Then take a flashlight to check to make sure there is no oil residue at the bottom of the pot. After the slag is cleared, the oil slag in the slag filter net is cleared out in time to prevent the temperature from being too high for a long time to burn.

11. The next morning, add oil to the oil pan, add the pipe in the pot, and then turn on the blower to burn. When the temperature of the cooking oil is 160 °C, it will start to accelerate.

12. It is strictly forbidden to slag for a long time, causing the oil slag at the bottom of the pot to accumulate in the burning furnace, and the oil slag is blackened, thus blackening the edible oil and affecting the color and quality of the food.