1. The circuit control system of the frying assembly line should be safe and reliable, and the action should be accurate. The electrical connectors should be firmly connected and numbered; the operation buttons should be flexible and have an emergency stop button; the indicator light should be normal and should meet the requirements of GB5226.1 ; The conductive wire in the frying line shall not be exposed.

 

2. Temperature control. The temperature adjustment gradient of the heat conduction medium of the fryer should be Less than or equal to 2 degree ; the temperature rise of the heat conduction medium of the fryer is Greater than or equal to 6 degree /min, and the temperature of the shell of the frying line is Less than or equal to 45 degree .

 

3. The surface treated parts of the frying line should be uniform in color and free of defects such as blistering, layering, spots, and corrosion.

 

4. Safety protection. The frying line should be equipped with safety protection devices, and warning signs should be affixed. In particular, it is necessary to prevent burns, fire, and leakage.

5. The frying line should comply with relevant regulations.

 

6. The equipment should be heat-resistant, chemical-resistant and mechanical, easy to clean and disinfect, and should meet food hygiene and requirements; the color of the equipment should not affect product quality or pollution assessment.

7. The parts of the frying line used on the surface of the equipment should have good processing performance, bendability, machinability, weldability, surface hardness, and the heat source system used by the grindable fryer, and should comply with relevant production license regulations , Including electricity, gas, oil, and coal.

 

1. The circuit control system of the fryer should be safe and reliable, and the action should be accurate. The electrical connectors should be firmly connected and numbered; the operating buttons should be flexible and have an emergency stop button; the indicator light should be normal and meet the corresponding requirements.

 

2. Temperature control. The temperature adjustment gradient of the heat conduction medium of the fryer should be Less than or equal to 2 degree ; the temperature rise rate of the heat conduction medium of the fryer Greater than or equal to 6 degree /min.

 

3. The qualified rate of fried food should be Greater than or equal to 80%, and the quality of qualified products should meet the requirements of corresponding standards.

 

4. The insulation resistance measured when 500Vd.c is applied between the power circuit wire and the protective grounding circuit should not be less than 1MΩ.

 

5. Appearance quality. The surface treated parts should have uniform color and no defects such as blistering, layering, spots, rust, etc.

 

6. Fryer equipment should be heat-resistant, chemical-resistant and mechanical, easy to clean and disinfect, and should meet food hygiene and requirements; the color of the equipment should not affect product quality or pollution assessment.

 

7. The food fried by the fryer should not cause the acid value, peroxide value, carbonyl value, total arsenic, lead, and microbiological indicators to exceed the corresponding standard requirements due to the reason of the fryer.