Customers want to know the cost of continuous fryer for potato chips, as for continuous frying machine, the price ranges from $8000 to $15000. This potato chips continuous fryer is a high degree of automation of frying equipment, it is to liberate the productivity of workers as a starting point, set the characteristics of energy conservation and environmental protection, the use of advanced technology of frying, make a multifunctional environmental protection energy-saving deepfry equipment, and can automatically filter fried residue, guarantee the frying oil clean sanitation, at the same time, factory equipped with oil tank, oil tank have the effect of two aspects, one is the staff after work every day through the pump to hit a tank, convenient to store oil, the second is the oil after a night of precipitation, A conical tank at the bottom of the tank will deposit a lot of sticky oil, which can be discharged through the oil drain valve under the tank. This will reduce the oil residue and increase the oil service life.

The factory directly sells continuous potato chips fryer machine, and the automatic thermostat is set at the entrance of the continuous frying machine. The operator only needs to set the temperature to realize the automatic temperature control. Convenient, efficient and energy-saving, greatly reducing air pollution. The water in the lower layer of the machine can automatically filter impurities in the oil to ensure that the Fried food does not smell with each other. This continuous fryer for potato chips is made of stainless steel (SUS304), fine workmanship, beautiful, strong and durable. Usage: meat skewers, fish, chicken legs, tofu, shrimp chips, French fries, vegetables, pasta, etc.

 

The continuous fryer for potato chips completely changes the traditional frying machine structure, USES the oil water integrated way. The residue produced in the frying process is completely submerged in the water, which does not cause the charred condition. The water in the lower layer can continuously generate water vapor to add moisture to the high temperature frying oil, so as to ensure that the oil does not remain black, thus extending the oil changing period.