Products Description
The French fries fryer machine is constructed entirely from 304 stainless steel. Its length, width, and output can be customized according to user requirements. Depending on the type of fried food, it can be equipped with either a single or double mesh belt. The temperature is displayed digitally, allowing for real-time automatic display and control. Users can set the oil temperature according to the specific product being fried. The mesh belt conveyor system features variable frequency speed control or stepless speed regulation. The machine includes an automatic filtering and purification system with automatic residue scraping and oil filtration technology (automatic circulation filtration technology.
Products Specification
Parameter:
| model |
size(mm) |
weight(kg) |
power(kw) |
capacity(kg/h) |
|
SL-3500 |
3500*1200*2400 |
1000 |
80 |
500kg |
|
SL-4000 |
4000*1200*2400 |
1200 |
100 |
600kg |
|
SL-5000 |
5000*1200*2400 |
1500 |
120 |
800kg |
|
SL-6000 |
6000*1200*2400 |
1800 |
180 |
1000 |
|
SL-8000 |
8000*1200*2600 |
2000 |
200 |
1500 |
Working process
Feeding → Washing and Peeling → Sorting and Trimming → Feeding → Slicing (or Cutting into Strips) → Rinsing → Blanching and Color Fixing → Dehydrating → Frying → Oil Removal → Seasoning → Conveying → Packaging.
Elevator: Feeds potatoes into the peeling machine.
Washing and Peeling Machine: Uses either an abrasive or brush washer to simultaneously clean and peel the potatoes, ensuring high efficiency and low waste.
Sorting Line: Inspects and removes any defective potatoes after washing and peeling.
Elevator: Transfers cleaned and peeled potatoes to the slicing/cutting machine.
Slicing/Cutting Machine: Can slice or cut into strips with adjustable thickness and size.
Rinsing Line: Washes the sliced or cut potatoes to remove starch.
Blanching Line: Blanch the potato slices or strips, fixing their color with additives.
Air Drying Machine: Dries the surface of the blanched potatoes in preparation for frying.
Frying Line: Fries the potato slices or strips.
Air Cooling and Oil Removal Machine: Removes excess oil and cools the fried potatoes.
Automatic Seasoning Machine: A stainless steel drum seasons the chips or fries evenly through tumbling and can use either sprinkle or spray methods for seasoning.
Sorting Line: Inspects and removes any defective chips or fries.
Packaging Machine: Packs the chips or fries with nitrogen filling to prevent breakage and extend shelf life. The process includes filling, sealing, and coding in one step.
Feature
1. Reduce Oil Costs: Decreases oil usage by 50%, extending the maintenance interval for the oil.
2. Enhance Food Flavor: Achieves high-quality taste using existing oil.
3. Lower Oil Loss: Prolong the lifespan of frying oil, reducing wastage.
4. Shorten Frying Time: A high heat transfer rate lowers frying temperature and reduces frying time within specified temperature ranges.
5. Minimize Cleaning Time: Reduces water vapor and oil smoke dispersion during frying, lowering cleaning costs.
6. Improve Work Environment: Significantly reduces oil smoke, enhancing air quality in the work environment.
7. No Flavor Transfer: Allows simultaneous frying of various products without flavor mixing.
8. Reduce Acid Value: Ion frying technology rapidly decomposes oil, reducing surface oil absorption on fried foods, lowering acid value, minimizing carcinogens, and meeting healthy food standards.
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