Deep Fryer

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The basic principle behind a water oil fryer is that water is heated to a high temperature, usually around 180-200 degrees Celsius (356-392 degrees Fahrenheit), and then oil is added to the water. The oil, having a lower density than water, forms a separate layer on top. Food items are then immersed in the oil layer for frying.
The use of water in the fryer offers several advantages. Firstly, it reduces the amount of oil needed for frying, making it a healthier option compared to traditional deep frying methods. The water also helps to maintain a stable frying temperature, preventing the oil from overheating and deteriorating rapidly. Additionally, since the water captures any loose food particles, the oil stays cleaner for longer, extending its usable life.
Water oil fryers are often used in Japan for various fried foods, including tempura, karaage (Japanese-style fried chicken), and other breaded or battered dishes. They are favored for their ability to produce crispy, golden results while using less oil and maintaining better temperature control.
It's worth noting that while water oil fryers are commonly associated with Japanese cuisine, they can be found and used in other parts of the world as well.

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• Fried chicken fryer is a revolution in the food processor industry
• These are specially designed for large-scale cooking requirements for Hotels, Restaurants, Canteens and Commercial Kitchens.
• Fried chicken Fryer help to maintain the required optimum temperature ensuring the hygienic and healthy cooking.
• Fried chicken Fryer makes it possible to enjoy tastier versions of your favorite foods
• This deep fryer timer gives more than all that deep frying only.

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