Frying Stage:
Submerge for Frying: Slowly lower the loading basket or conveyor belt into the heated oil bath, ensuring all food items are evenly heated.
Time and Temperature Control: Set the appropriate frying time and temperature according to the characteristics of different foods to ensure the best taste and color.
Oil Draining Stage:
Vibration Oil Draining: After frying, lift the loading basket and use vibration or tilting to remove excess oil, ensuring the product is healthier.
Cooling and Oil Dripping: Place the fried food on a cooling conveyor belt for initial cooling and further oil drainage.
Inspection and Packaging Stage:
Quality Inspection: Perform a quality check on the fried and cooled products to ensure they meet specifications.
Packaging and Storage: Package the qualified products, label them, and prepare them for shipping or storage.
| Product Name | Model | Dimension(mm) | Capacity | Material |
| Continuous Frying Machine | HADOF-4000 | 4000*1200*2400 | 500 KG/H | SUS 304 |
| Vibratory Oil Draining Machine | HADOF-500 | 2000*1000*1200 | 500-2000 KG/H | SUS 304 |
| Seasoning Machine | HADOF-500 | 3000*1200*1800 | 500 kg/h | SUS 304 |
| （Reference Only） |
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