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What are the technical requirements of the fryer in use?
Pubdate：2019-08-24 Click：
What are the technical requirements of the fryer in use? With the emergence of fryers, people began to accept fried food, more people will choose fried food. So what are the technical requirements for fryers?
1. The circuit control system of the fryer should be safe, reliable and accurate, the electrical connector should be firmly connected and numbered, the operation button should be flexible, and the emergency stop button should be provided. The indicator lamp shall be normal and meet the requirements of GB5226.1; the conductive wire in the fryer shall not be exposed.
2. When the temperature is controlled, the temperature gradient of the thermal conductive medium of the fryer should be less than 2 C, and the heating rate of the thermal conductive medium of the fryer should be more than 6 C/m in.
3. The shell temperature of the fryer is less than 45 C.
4. The qualified rate of fried food should be more than 80%. The quality of qualified products should meet the requirements of GB16565-2003 standard.
5.500 Vd.c., between the power supply line and the protective grounding circuit. Fried pot refers to the kitchen equipment which uses edible oil as the main raw material to fry and cook food. It is a kitchen equipment widely used in fast food restaurants, hotels and restaurants because of its novel style, reasonable structure, simple operation, fast heating and easy cleaning. The measured insulation resistance should not be less than 1 m_.
6. Appearance quality is good, surface treatment parts should be uniform in color, without blistering, coating, spots, corrosion and other defects.
7. Safety protection fryers should have safety protection devices, with warning signs attached. Especially to prevent scalds, fire prevention, leakage.
8. The fryer shall comply with GB16798 "Safety and Health of Food Machinery". Fully automatic fryers Fully automatic series of fryers are mainly suitable for large food production enterprises. Their characteristics are continuous production, energy saving, labor saving and more uniform product quality. In terms of energy, electricity, heat conducting oil, coal, natural gas, liquefied gas and external cycle heating can be selected.
9. Equipment should be heat-resistant, chemical and mechanical, easy to clean, disinfect and meet food hygiene and requirements; the color of equipment should not affect the evaluation of product quality or pollution.
10. The components used on the surface of the equipment shall have good machinability (bending, processability, weldability, surface hardness, heat source (heating or combustion) system for grinding 5.19 fryer, and shall meet the relevant production licensing requirements, including electricity, gas, fuel and coal (carbon).
11. The acid value, peroxide value, carbonyl value, total arsenic, lead and microbial index of fried food can not exceed the requirements of GB16565-2003 standard.
2. When the temperature is controlled, the temperature gradient of the thermal conductive medium of the fryer should be less than 2 C, and the heating rate of the thermal conductive medium of the fryer should be more than 6 C/m in.
3. The shell temperature of the fryer is less than 45 C.
4. The qualified rate of fried food should be more than 80%. The quality of qualified products should meet the requirements of GB16565-2003 standard.
5.500 Vd.c., between the power supply line and the protective grounding circuit. Fried pot refers to the kitchen equipment which uses edible oil as the main raw material to fry and cook food. It is a kitchen equipment widely used in fast food restaurants, hotels and restaurants because of its novel style, reasonable structure, simple operation, fast heating and easy cleaning. The measured insulation resistance should not be less than 1 m_.
6. Appearance quality is good, surface treatment parts should be uniform in color, without blistering, coating, spots, corrosion and other defects.
7. Safety protection fryers should have safety protection devices, with warning signs attached. Especially to prevent scalds, fire prevention, leakage.
8. The fryer shall comply with GB16798 "Safety and Health of Food Machinery". Fully automatic fryers Fully automatic series of fryers are mainly suitable for large food production enterprises. Their characteristics are continuous production, energy saving, labor saving and more uniform product quality. In terms of energy, electricity, heat conducting oil, coal, natural gas, liquefied gas and external cycle heating can be selected.
9. Equipment should be heat-resistant, chemical and mechanical, easy to clean, disinfect and meet food hygiene and requirements; the color of equipment should not affect the evaluation of product quality or pollution.
10. The components used on the surface of the equipment shall have good machinability (bending, processability, weldability, surface hardness, heat source (heating or combustion) system for grinding 5.19 fryer, and shall meet the relevant production licensing requirements, including electricity, gas, fuel and coal (carbon).
11. The acid value, peroxide value, carbonyl value, total arsenic, lead and microbial index of fried food can not exceed the requirements of GB16565-2003 standard.
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