Analysis of Causes of Accelerating Fatigue of Fat in Fryer Machine

Frying temperature of fryer machine. The higher the oil temperature of frying pasta, the longer the time, the faster the oil vaporization, the quicker the viscosity thickening, and the more stable the continuous foaming property, the lower the smoke point of the oil and the darker the color. Therefore, controlling a relatively constant frying temperature to prevent the oil temperature from being too high is an important method for preventing deterioration of grease aging. Oxidation in the air. The phenomenon that oils and fats are naturally oxidized and exposed to air and produce odors and bitterness is called rancidity. When the oil temperature is the same as the heating time, the larger the contact area between the oil and the air of the fryer, the faster the oil aging of the fryer is.