How to control the oil temperature and heat of automatic fryer?
When frying food with automatic fryer, it is necessary to control the temperature of oil and finished product. In frying food, we should not only strictly control the factors such as fire, oil temperature, frying time, but also pay attention to the raw materials, variety size, thickness, heating area and so on.
If the oil temperature is too high, the surface of the product will be burnt and discolored quickly, but the inside is not mature; if the oil temperature is too low, the frying process will not only cost oil, but also prolong the frying time, which is easy to break, and the color is not good, and the taste will be dull. Some products' firepower should be low first and then high, while others need to be high first and then low, so the operation process of frying is more detailed and complex.
During frying, the oil must be kept clean. If the water in the oil is not clean, there will be foam and run in the process of frying. There are many ways to control and adjust the oil temperature: when the oil temperature is high, temperature control measures should be taken to control the fire source, add cold oil, or increase the amount of raw embryo production.
1. Chemical factors: the grease reacts with oxygen in the air to produce acid substances, which first consumes the antioxidant additives in the grease, but to a certain extent, the generated organic acids will corrode the metal components and destroy the structure of the grease, resulting in the drop point drop, base oil viscosity increase and poor liquidity. A large number of tests show that the higher the temperature is, the more obvious the decline of grease life is.
2. Physical factors: the grease will be subject to mechanical shear and centrifugal force at the same time in use, and the grease will be thrown out of the friction interface to separate oil, resulting in the decrease of grease oil content and cone penetration and hardening. To a certain extent, the grease will completely fail.
