عربى
In the wave of catering industrialization, Commercial Chicken Broaster Fryer has become the core equipment of modern central kitchens and chain catering companies. This type of equipment not only redefines the process standards of fried foods through the collaborative innovation of pressure sealing technology and intelligent temperature control system, but also shows significant advantages in the fields of food safety, energy efficiency and product standardization.
The modern Commercial Chicken Broaster Fryer adopts a pressure-sealed cabin design. Through a constant pressure environment of 1.2-1.5 atmospheres, the boiling point of edible oil breaks through the 200℃ limit of traditional frying process. Its core components include:
Dynamic pressure compensation system: through the real-time linkage of pressure sensor and solenoid valve, the pressure fluctuation amplitude in the cabin is controlled within ±0.05bar, effectively avoiding excessive dehydration of food or structural collapse caused by sudden pressure changes.
Three-dimensional heating matrix: 12 groups of annular heating tubes are arranged at the bottom and side walls of the frying chamber, and the hot air circulation device is used to achieve ±1℃ precision control of the oil temperature in the range of 170-200℃, which is 40% more energy-saving than traditional equipment.
Intelligent pressure relief algorithm: The built-in PID controller can automatically match the pressure relief curve according to the characteristics of the food. After the frying process is completed, the step-by-step pressure relief procedure is used to retain the crispness of the food surface and prevent the loss of internal juice.
The application of this type of equipment in the field of food processing has promoted the innovation of three core processes:
Water-locking and flavor-enhancing technology: The high-pressure environment forms a microporous structure in the fiber tissue inside the food. At a high temperature of 190℃, the water evaporation rate is reduced by 35%, and the Maillard reaction efficiency is increased by 2.8 times, which increases the crispness of the skin of fried chicken and other products by 40% and the juiciness of the meat by 60%.
Oil health management: Through the two-stage filtration system, the free fatty acids and suspended particles generated during frying can be separated in real time, reducing the increase in the acid value of frying oil to 0.3mgKOH/g/h, and extending the service life of oil products by 3-5 times compared with traditional equipment.
Capacity leap plan: A single device can process 120-150kg of food per hour, and with the pre-frying-re-frying dual process mode, the production efficiency of fried chicken products can be increased by 200%. At the same time, the modular design can realize the cluster operation of 2-4 devices.
In the actual application of chain catering companies, commercial high-pressure fryers have shown significant economic benefits.
Energy consumption cost optimization: Based on an average of 10 hours of operation per day, a single device can save about 28,000 yuan in natural gas costs per year. With the oil recycling system, the annual material cost can be compressed by 18%-22%.
Quality control system upgrade: Through the built-in HACCP data recording module, the frying temperature, pressure curve and processing time of each batch of products can be traced in real time, so that the product qualification rate is stable at more than 99.7%.
Unleashing human efficiency: The automated cleaning procedure shortens equipment maintenance time to 15 minutes per time. Combined with the fault self-diagnosis system, the comprehensive OEE (overall equipment efficiency) of the equipment is increased to more than 85%, reducing the operation and maintenance manpower investment by 30% compared with traditional equipment.
