Native of u-shaped pot body top, vacuum jacketed adopts steam heating, no period of variable speed and the worm gear, the combination of the speed reducer drive, increases the transverse mixing torque, using ptfe material scraper agitator, in the process of material roll stirring, agitator and the pot body full contact, to ensure that without stirring blind Angle.The opening cover, unloading and reset of the pot body are controlled by hydraulic and mechanical transmission, which makes the operation very convenient.Vacuum fry can reduce fry temperature, especially suitable for heat sensitive raw materials fry, avoid excessive heat caused by color and taste deterioration, maintain the original color, aroma, taste of raw materials.It improves the fry efficiency, reduces the energy consumption and shortens the fry time.
1. semi-closed or fully closed trough shape pot body, jacket using steam heating, heating area, high thermal efficiency.
2. stepless speed adjustment, the mixer and the pot body full contact scraping wall rolling material, so that the stirring full without dead Angle.
3. The transfer temperature of the material through platinum thermal resistance is displayed by the digital display thermometer, which makes the data intuitive.
4. The opening cover of the pot body is controlled by hydraulic mechanical transmission for unloading and resetting, which is easy to operate.
5. the use of advanced transmission and mechanical seal structure, so that the transmission parts and the pot is fully isolated, to ensure that the pot food clean and hygienic.