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Continuous fryer

Continuous fryer

Steam heated fryer, using steam instead of thermal oil for heating, to avoid the risk of thermal oil leakage and product contamination

Product description

In order to meet the different needs of customers, Shanghai Yunwang has successively developed multiple series of products, including french fry special fryers, potato chip special fryers, and seasoning special fryers, all of which use infrared sensors to automatically control the liquid level and are equipped with a three-stage oil filtration system for efficient oil purification. The company is the first in China to launch a steam heated frying machine, which uses steam instead of thermal oil for heating, avoiding the risk of thermal oil leakage and contaminating products, and saving customers the investment cost of purchasing thermal oil boilers.

function

-Our main products are those that are not easy to float and have a regular shape, such as frozen French fries, potato chips, and semi-finished French fries;
-Suitable for medium to large-scale production lines, it can seamlessly connect with blanching machines and quick freezing machines to achieve automated continuous frying.
-The speed of the mesh belt is infinitely adjustable, and the frying time is precisely controlled to ensure that the color and oil content of the finished product are consistent
-Usually equipped with automatic slag scraping and oil temperature constant control system, it extends the service life of frying oil and reduces production costs.

Workshop production site

Installation and maintenance

We will provide after-sales installation services to all customers who purchase our products. Our installation workers and technicians will personally visit your factory to install and debug the equipment, and solve all problems until your factory starts production. Our product will provide you with a one-year warranty period. If there are any problems during the use of the equipment, you can contact us at any time. Yunwang warmly welcomes your inquiries.

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