Continuous Namkeen Frying Systems Daily Maintenance
The food residue generated during the frying process of the continuous frying systems will not be in the oil, thus avoiding the phenomenon that the slag in the oil becomes black at high temperature, the oil will not become black, prolong the service cycle and reduce the production cost. It adopts oil-water mixing technology and is equipped with dynamic filtration system to realize automatic filtration and discharge of slag in the working process to ensure the purity of frying oil. If we want to extend the service life of continuous frying machine. We should learn some points of cleaning continuous namkeen frying system.
Daily maintenance of continuous namkeen frying system:
Operation sequence of oil frying machine equipment:
1. Cleaning: clean hard objects and residues in the frying machine assembly line and pipeline.
2. Trial operation: Open the slag scraping belt, upper and lower mesh belt, lift, exhaust fume fan and circulating pump in turn, and observe the operation direction of the continuous frying equipment, the phenomenon of stuck and stagnation, and the phenomenon of liquid leakage.
3. Refueling: Clean the water and hard object residue inside the pot and in the pipe before refueling. Fill with oil until it is 30-50mm above the mesh belt (add cooking oil according to the actual situation of the blasting product).
4. Heating: Ensure oil level to cover the lower mesh belt before heating.
5. Operation: Switch heating control for heating or not, and set the frying temperature as required. Reach the set temperature and you can fry.
6. Turn on the fume extractor, slag scraping belt, upper and lower mesh belt and circulating pump.
7. Check pipes, valves and open circulation pumps.
Special notes for safety:
Filtration: Clean up every half an hour.
Slag collecting box: Pour immediately when it is full. It is strictly forbidden to slag remain in the equipment for more than 1 hour. Filter residue is dropped into the water and completely cooled away from the equipment.
Duct scrape belt: Continue to run for 15-30 minutes after completion of production.
Lift mesh belt: Turn off the heating power after frying and lift the mesh belt bracket for 30 minutes. Prevent waste heat from heating the heater.
Bumper: After the device is lifted in place, it must be inserted into the bumper before other devices can be operated.
Fire extinguishing system: after the solenoid valve safety pin is pulled out, the measuring control power of extinguisher cannot be cut off after frying.
Specific Maintaining Method for Continuous frying systems assembly line:
1. Tighten each bolt after one week of use of frying equipment. Pay special attention to the connection terminal of ac contactor, chain and screw tightness.
2. Equipment cleaning. Refuse to use strong acid and alkali to clean the deep-frying equipment.
3. The equipment is cleaned every two weeks. The cleaning method: add water, add alkali or detergent, heat to about 50 degrees, open the mesh belt, cook for 60 minutes, clean the mesh belt with soft brush, mesh belt bracket and pot body, and oily impurities on the surface.
4. Do not spray water on the electric cabinet and heating pipe. Electric cabinet is cleaned every month to prevent short circuit.
5. The equipment should be thoroughly cleaned if no use for long time.
Continuous Namkeen Frying System Cleaning Video
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