Multi-functional Peanut Frying Line in Brazil

 Oil-water mixture frying Process description:

· The process is controlled by the limit, the partition temperature control, use of scientific relations proportion vegetable and animal oils so that the fried meat animal oil extraction of natural vegetable oil sank lower, so that the middle and upper working oil remains pure, deep-fried food is not only the color, smell and taste, clean and beautiful appearance, and improve product quality, extend shelf life.

 · The process oil taken from the central heating mode, controlling the temperature of the upper and lower reservoir, effectively alleviate the degree of oxidation of the frying oil, acid value increased Yang system, thus prolonging the life of frying oil.

· This process makes food fried food residues generated in the process, excess water, heavy metals sank quickly from the high temperature zone temperature region, with the water drain out, when the frying oil too dry, the aqueous layer can be supplied frying oil adequate moisture, so that the fried food does not appear coking, charring phenomenon, can effectively control the generation of carcinogenic substances, to ensure the health of consumers. Unique product technology and scientific product structure allows users to save energy.
The production process: Material(peanut,beans,broad beans,nuts)——Deep fry——Deoiling——Cooling——Seasoning