1. By using a low-power, large-diameter injection type burner combined with large-diameter heat exchange tubes, the heat transfer power per unit heat exchange area of the fried oil is less than 3 watts per square centimeter. Thus extending the oil change cycle.
2. By using immersion tube heating method, the heat exchange is uniform, solving the problem of local peroxidation, keeping the color of the fried oil bright, and improving the quality of the fried material. The oil temperature can be automatically controlled based on the actual product.
3. By using a bottom cleaning and flushing system, as well as a forced circulation filtration system for frying oil, the bottom oil residue of the pot is treated and discharged from the frying area, which changes the phenomenon of oil residue burning.
4. The use of planetary all-round mixing, electric discharge, and manual discharge device solves the problem of discharging after power outage and avoids the waste of fried materials.

This machine is used for deep frying dried fruits, puffed foods, meat and other foods, such as crispy rice balls, glutinous rice strips, peanuts, broad beans, open mouth laughter, squid, fried chicken, etc. It is an ideal equipment for producing deep fried foods.