Steam style wok

Product Introduction

On the basis of the drum frying pan, a steam generation device and temperature control table are added, and the drum can be closed or opened at any time. Suitable for steaming oil before stir frying.

Closed type seed stir fry machine is a new type of food and oil seed stir fry machinery. It is developed by our factory based on absorbing advanced technologies from both domestic and foreign sources, and accumulating years of experience in oil machinery manufacturing. Change the previous single discharge port to a dual discharge port, increase the diameter of the feed port, and achieve the goal of fast in and fast out. The main features of this machine are: reasonable structure, temperature gauge, easy operation, and high efficiency. Due to the enclosed design of this type of frying pan, it controls the release of hot air, which plays a role in both steaming and frying, thereby accelerating the speed of frying seeds.

Product advantages

Flipped operation allows the stir fried material to continuously flip, ensuring even contact between its surface and the pan surface, avoiding defects such as uneven cooking, flammability, and burning of the frying seeds in a flat bottomed pan, thereby improving oil yield and quality.

The drum frying pan is mainly composed of a frame, a hopper, a cylinder, a fire cover, etc. The motor drives the gear shaft through a V-belt, and the gear on the gear shaft drives the large gear on the cylinder to rotate; So the cylinder rotates continuously and uniformly, and the material is fed into the cylinder from the hopper for steaming and frying. Can fully destroy oilseed cells. When steaming and stir frying with water, the protein absorbs water and expands, which can thoroughly "break through" the cells that have not yet ruptured from the inside, allowing the dispersed fine oil droplets to further coalesce.

Thereby improving the oil yield. Fully coagulate and denature proteins to make them harder, improve their ability to withstand pressure, and also facilitate the coagulation of fats and oils. Practice has proven that the more thorough the protein denaturation, the higher the oil extraction rate. Damp heat effect causes phospholipids to absorb water and expand, protein denaturation leads to a decrease in solubility in oil, and the oil becomes clear (without boiling when heated); There is steam protection, the oil does not stick, and the processed oil has a lighter color and does not turn black.