Pommes Frites Frituurmachine

Product Specifications: French Fry Fryer

Our deep fat fryer is designed to cook a variety of snacks, such as potato chips, peanuts, and broad beans, all at once without any cross-contamination of flavours. It is efficient, fast, and fully compliant with all food safety and hygiene standards. Thanks to its reliability and high output, our machine is the preferred choice for small to medium-sized food processing businesses.

Voordelen van een professionele frituurmachine voor friet

1. Crafted from premium imported stainless steel, the entire machine boasts exceptional workmanship, ensuring both durability and ease of maintenance.

2. Smart digital temperature controller, easy to use and highly practical.

3. Two heating options available: electric or coal.

4. Automatic water and oil temperature control system, enhancing product quality.

5. Advanced oil-water blending technology: minimises waste and reduces energy consumption, saving 50% in oil and cutting electricity or coal usage by 40%.

Pommes Chips Fritteuse Einsatzbereiche

1. Amisy oil-water hybrid frying machines can be used to fry a wide variety of products.

1) Nødder og bælgfrugter: hestebønner, jordnødder, mungbønner osv.

2) 膨化食品：米饼、薯条等 3) 面食制品：耳朵面、焦糖甜点、中式油炸圈等

4) Meat products: chicken drumsticks, fish fillets, etc.

5) Sojaartikelen: tofu met een krokant laagje, gedroogde tofu, enz.

2. ideal for small to medium-sized food processing businesses, this is widely used in hotels, restaurants, fast food outlets, fried chicken shops, schools, corporate canteens, and deep-frying enterprises.

Teknologiske egenskaber ved olie-vand-blandinger

The French fry machine is a versatile, smokeless piece of equipment designed for water-and-oil frying, utilising cutting-edge frying technology. This system allows the oil and water to separate automatically after mixing; the heated water carries any impurities down to the bottom, while the oil continues to fry the food in the top layer. This ensures that residue is removed promptly, preventing the rapid acidification and darkening of the oil caused by floating debris—a common issue with conventional fryers that often leads to premature oil wastage.