The deep frying production line adopts an oil-water mixed residue filtering structure and a full oil longitudinal scraping or side scraping system, with variable frequency speed regulation. When frying, the residue of the fried product sinks into the water below the oil tank. The residue will not form carbon and can be discharged together with the water through the drain valve. At the same time, the large amount of edible oil contained in the residue is returned to the oil layer after oil-water separation.

The thermal oil heating and frying production line is an efficient and energy-saving continuous food processing equipment, which adopts thermal oil thermal energy technology and has the characteristics of automatic temperature control, uniform heating, and constant temperature. By using an automatic slag removal system and programmed control, the quality of fried food is significantly improved and energy consumption is reduced.

The entire frying machine adopts intelligent temperature control instruments, which can set the frying temperature arbitrarily according to needs, making it convenient and practical. Automatically filtering residues, extending the replacement cycle of edible oil, greatly reducing the cost of product frying. Automatic temperature control without overheating slows down the carbonization rate of edible oil and suppresses the value of edible oleic acid.

The oil-water separation frying machine is an efficient and energy-saving food processing equipment that uses oil-water mixing heating and dynamic separation technology to achieve automatic stratification through density difference. Its unique design allows the oil layer to only cover the surface of food, greatly reducing oil consumption, while the bottom water layer continuously collects residue, effectively delaying oil degradation.

The oil filter is one of the important auxiliary equipment in the production process of fried food, which can work synchronously with the frying machine. This machine uses physical methods to effectively filter out particulate impurities, carbonization, high molecular weight polymers, and other harmful substances generated during the high-temperature frying process of food, improving the frying environment of food, suppressing the increase of acid value and oxidation value, increasing the utilization rate of food oil, reducing enterprise costs, and improving enterprise efficiency and product quality.