Introduction of Commercial Induction Deep Fryer

Lestov induction cooktops have a precise control function; there is no need to worry about the taste. When cooking food in a household induction cooker, because of its low power and slow heating rate, the resulting taste is not as good as an open flame.

However, a commercial induction cooker can perfectly adapt to the regulation of different heat levels due to its large power and setting of different power positions, as well as timing and temperature control.

Today introduce a 380V commercial induction deep fryer for you. It has an automatic thermostat, over-temperature protection function, automatic detection of the pot bottom and overheating, overload, air-burning protection, and other functions, easy to operate. You can adjust the firepower according to your cooking needs.

1. How to use its temperature control system?

1.1 Temperature system explanation

① Menu button, change the menu (No push)

② Mode button, use this button to change the data.

③ Down button, use it to reduce the temperature.

④ Up button, use it to increase the temperature.

2. Operation steps explanation

2.1 Temperature Setting Steps

1) The temp system first shows like picture 1;

2) Push the Mode Button, SP light on (like picture 2);   

3) Push the up button; the temp display flashes and adds 1 degree. Push twice to add 2 degrees; it depends on how many degrees you want to set (like picture 3).

4) Push the down button; the display flashes and reduces by 1 degree. Push twice to reduce by 2 degrees. It depends on how many degrees you want to set. (Like picture 4) ;

5) Push the Model button again; the SP light goes off, the display shows the current temperature number, 3 seconds later it stops flashing and keeps the setting target temp number.

2.2 Temperature system working condition instruction.

1) The temp display shows the current temp number; when the current temp is lower than it, the system starts to work, OUT light on (like picture 5);

2) The temp display shows the current temp number; when the temp is higher than the target temperature, the system stops working, OUT light off (like picture 6);

3. Indicator light explanation

1) SP light instruction:  during setting the temperature the SP light on, other condition off.

2) STOP light instruction: The STOP light on means the product is not working; the STOP light off means the cooker is working.

3) OUT light: OUT light on means the relay output is on, and the product works; OUT light off means the product does not work.

Remarks and attention

1) When setting the temperature, we must do as the manual says, and prohibit pushing the button informally.

2) The temperature display shows the temperature number.

3) No water flush on the temperature display; water may enter and break.

4) We cannot operate the system violently or push the button, which may break the buttons.

4. Application industry

1) Catering (tea restaurant, western restaurant, Chinese restaurant, snack bar, McDonald's, KFC, cafe, etc.)

2) Food processing (fried chicken legs, fried section, fried sausages, fried chicken wings, fried dough sticks, etc.)

3) Leisure places (hotels, bars, etc.)

4) Processing and sales (markets, schools, stations, commercial streets, playgrounds, etc.)

5. Why control the cooking temperature of the ingredients?

Because an important consideration you would have to make would be what tastes best in your perfect dinner.

The latest research shows that the most suitable cooking temperature for most dishes is about 140-176ºF. When the temperature exceeds the specific temperature of the food, it is easy to produce harmful substances and damage people's health.

Take the smoke point of edible oil as an example:

(1) Peanut oil

Peanut oil contains more oleic acid. After overheating, it produces trans fatty acids, and the higher the temperature, the more trans fatty acids, which will increase the incidence of cardiovascular diseases (such as coronary heart disease).

(2) Corn oil

Corn oil is rich in linoleic acid. When overheated, it is easy to oxidatively polymerize with cholesterol in food to form cholesterol oxidation products.

Data reference: You need to know the smoke point of each cooking oil.