Fully automatic large-scale fryer

1. Frying line Automatic heating machine for frying machine:

1. The heating tube bracket is fixed on the mesh belt bracket and moves together with the mesh belt bracket.

2. After the mesh belt support is lifted, the heating tube automatically turns off the heating function to avoid causing a safety accident.

Second, the frying line Fully automatic frying machine oil level monitoring:

1. Use up and down limit control, when the oil level in the tank is higher or lower than the set limit, the system will automatically shut down and give an alarm.

2. Refueling limit control, when the oil level is lower than the set limit, the heating system automatically shuts down and alarms to refuel. When accidentally refueling is close to the upper limit, the alarm prompts the refueling personnel, do not refuel.

3. All oil level controls are set by PLC, and different oil levels can be set according to different items produced.

Third, Taizy frying line advantages of automatic frying machine:

1. Perfect safety system: equipped with an automatic fire extinguishing system, when dangerous faults such as over-temperature and sensor failure occur, the equipment will automatically cut off the power and alarm. The manual trigger switch box can be installed on the wall away from the frying line.

2. Automatic slagging system to avoid fire: Equipped with horizontal and vertical auger lifting automatic slagging system at the discharge port, which can effectively avoid the fire caused by slag storage.

3. Develop and improve the tank oil pumping device so that there is no oil sludge under the oil-sifting screen at the bottom of the slag scraper, which reduces the chance of oil becoming a paste.

4. Our frying equipment can use shortening: the main circulation pipeline is used as high and low oil pipelines, and the bottom end can be emptied after working, and almost no oil is stored. The stainless steel heating cable is added above the valve so that the oil can quickly melt when the equipment is used.

5. The front end of the Teflon plate at the entrance can be adjusted up and down by 50mm to prevent the deformation of fried chicken steaks.

6. The tank is bent to increase the stability of the tank and prevent the tank from being deformed during long-term use.

Fourth, Taizy frying line, fully automatic frying electrical cabinet control system advanced:

The electric control cabinet is made of 304 stainless steel and the thickness is 2mm. The cabinet adopts a double-layer structure, and the outer layer adopts a sloping top design. The original electric appliances such as touch screen and PLC in the box are of the "Siemens" brand and are equipped with emergency stop control. When dangerous faults such as over-temperature and sensor fault occur, the device automatically cuts off the power supply and alarms. The main control circuit is as follows:

1. The main drive motor is driven by a frequency converter.

2. The AC contractors are all French "Schneider" appliances, the temperature control instruments are Taiwan "Omron" appliances, and the intermediate relays are Schneider appliances.

3. There is an emergency stop switch, a total leakage protection switch, an over-temperature alarm, a sensor failure automatically cuts off the power and alarms, and oil level upper and lower limits are controlled. (The device itself is not equipped with a transmission main cable other than the device).

Deep-fried assembly line

The automatic frying machine is suitable for using electric energy as energy and is designed and manufactured according to the principles of thermodynamics and various requirements for food. It can fry products of different specifications. The frying time, temperature, oil level, and slag scraping are all fully automated. The frying process is simple and safe, easy to clean and maintain, saving fuel consumption and energy. The food fried by this machine has bright color, good taste, and attractive flavor.

Frying line Fully automatic frying machine is a high-power factory electrical equipment, and the safety of electricity becomes crucial. Therefore, solving the safety hazards in the process of electricity consumption has also become the top priority in the use of equipment! In response to this problem, with the joint efforts of our Jiake people and a comprehensive investigation of the cooperative food factories, we have done a series of research, development, and improvement, and equipped a complete safety system in the processing project of the frying line fryer.

Introduction to the application scope of fryer

1. Frying equipment series: single frying machine, semi-automatic frying machine, frying line (automatic frying machine), hanging frying machine and oil filter, deoiling dehydrator, mixing machine and other supporting equipment, heating method There are mainly electric heating, coal heating, gas heating, thermal oil heating, kerosene heating, etc. Including international advanced oil-water mixing technology and whole oil technology.

2. Sterilization, cleaning, and blanching, air-drying equipment series: pasteurization line, cleaning machine, cooking and blanching machine, air-drying machine, bag washing machine, etc. 3. Auxiliary equipment and supporting equipment series: splitting machine, press dehydration machine, lifting machine, vibrating screen, conveyor belt, potato chips and fries, complete equipment for cleaning fish.

Spicy Small Fish Fryer Introduction of Five Spice Bayu Fried Machine:

(1) The whole machine is made of high-quality stainless steel, and the frying time, frying temperature, oil level control and frying cleaning automatic control.

(2) The transmission system adopts mechanical or frequency conversion speed control, and the processing time is controlled according to the actual needs of the product. Single-layer or double-layer mesh belts are used. The product is sandwiched between the mesh belts to avoid product floating. Non-stick pan mesh belt can be used at the entrance of the paste-like products to prevent the product from sticking.

(3) The equipment is equipped with an automatic filtering function, which can filter out large residues. The oil consumed in the product frying process is equivalent to the oil absorbed by the product, saving the frying oil.

(4) Advanced and efficient smoke boxes make combustion more fully, save a lot of coal, and reduce expenditure.

(5) The unique lifting and exhaust system makes the equipment cleaning and maintenance more convenient, clean, and hygienic.

(6) The equipment is equipped with a high-power induced draft fan to make combustion more full and save energy.

How does yogurt production line process yogurt?

This question is a very simple question for those who have done this, but it is more complicated for laymen. Let us learn together today.

The main equipment of the yogurt production line is a fermentation tank. Fermentation tanks are used for fermentation, and attention should be paid to avoid vibration. The fermentation temperature adopts the corresponding temperature according to the different strains used. Generally, the mixed strains of S. thermophilus and L. bulgaricus use 40 ~45℃ fermentation temperature. For the mixed strains of S. lactis and S. lactis, the fermentation temperature should be controlled at 33-7℃. After 2 to 3 hours of fermentation, when the acidity reaches 85 to 90°T and the pH is 4.12 to 4.13, the fermentation can be stopped and the post-mature stage can be entered.

After the fermentation of the yogurt production line meets the requirements, it can be moved to the cold room. In the beginning, due to the slow cooling of the yogurt itself, the lactic acid bacteria are still slowly producing and proliferating, and the acidity is also increasing. After the temperature drops to 10 ℃, the acidity no longer increases During this period the acidity increased by about 10-20 °T).

The refrigeration process is very important, not only can it prevent the increase of acidity and contamination of bacteria, but it also makes the curd texture firm and whey recovery, so that the stability of yogurt quality is greatly improved, and the flavor of yogurt can also be increased. The temperature is 0 ~ 5 ℃, refrigeration time is 12 ~ 20h. 3.2.7 The products are ready for sale immediately after they leave the factory. If they cannot be sold on the same day, they should be kept in a freezer or refrigerator at 0～5℃. The storage period of general yogurt is about 1 week.

The yogurt production line is slightly different for different yogurt processes, as follows:

Cured yogurt: raw milk acceptance → clean milk → refrigeration → standardization → homogenization → sterilization → cooling → access to fermentation strains → filling → fermentation → cooling → refrigeration

Stirred yogurt: acceptance of raw milk → clean milk → refrigeration → standardization → homogenization → sterilization → cooling → access to fermentation strain → fermentation → addition of auxiliary materials → cooling → filling → refrigeration

Where is the homogenizer of the fresh milk production line?

Normally, the homogenizer on the fresh milk production line is placed in the upstream section, that is, before the final heating of the heat exchanger. Typically, in most pasteurization lines used to produce commercial milk, the homogenizer is placed after the first heat recovery.

In the production of the UHT fresh milk production line, the homogenizer is usually in the upstream section of the indirect heating system, while in the direct heating system is in the downstream section of the heating section, that is, on the sterile side after UHT treatment. Such a homogenizer requires a sterile design, with a sterile plunger seal, packaging, sterile condenser, and special sterile baffle. However, for indirect UHT systems, when dairy products with a fat content higher than 6-10% and/or increased protein content need to be processed, it is also required to place the homogenizer in the downstream zone, because the fat content and As the protein content increases, the fat clusters or (protein) aggregation under high-temperature treatment also increases. These ball clusters are broken up by a sterile homogenizer located in the downstream zone.

Full-flow homogenization or overall homogenization is the most commonly used form of homogenization of municipal milk and milk used to produce fermented milk products. Before homogenization, milk fats are standardized, and sometimes (for example in yogurt), fat-free dry matter is also standardized.

The partial homogeneity of the fresh milk production line means that the main part of the skimmed milk is not homogeneous, but only the cream containing a small amount of fat is homogenized. This homogeneous form is mainly used for pasteurized milk. The main reason is to reduce operating costs. Because only a small portion of the fluid flows through the homogenizer, the total energy consumption is reduced by 65%. When the product contains at least 0.2g of casein per gram of fat and the cream has a fat content of not more than 12%, a sufficiently good homogenization effect can be obtained. The hourly working capacity of a homogenizer used for partial homogenization can be calculated according to the following example.

Does the yogurt production line require sewage treatment?

Many customers who purchase small yogurt production lines feel that they are not large heavy industry polluting enterprises. If you think so, you are wrong. Because the yogurt production line needs to be cleaned after processing, as long as there is this step, the relevant environmental protection department will detect whether your sewage meets the requirements. If it can meet the relevant requirements?


The discharge of sewage in many countries must comply with certain regulations. For example, there must be an outlet control device in order to continuously measure and record the flow rate of waste water, and to sample in proportion to the flow rate.

The yogurt production line has a system for measuring the flow rate. It is equipped with a venturi measuring tank on the open pipe. For information about the venturi measuring tank and other measuring systems, please contact the municipal sewage treatment management department.

The signal showing the water flow measured in the inclined water tank is switched to the sampling device through the control device. Sampling is based on the preset volume of water (such as 100L) flowing through the flow converter. The water samples of the day must be mixed together, and then a small volume of mixed samples is taken for analysis.

The initial form of sewage treatment is simply to remove large solid impurities by physical sedimentation. When this treatment method cannot meet the requirements, it is supplemented with biological treatment methods in order to decompose organic substances.

When the spread of phosphorus poses a series of problems, many sewage treatment plants use chemical treatment (C) as the third stage of treatment. Because the chemical precipitation stage lags, this type of processing method in the treatment plant is called post-precipitation.

Later experience has proved that the same effect can be obtained if the chemical precipitation is combined with the physical precipitation in the first stage. This system is called pre-precipitation (see Figure 22.3.2).

This method also shows the important rationality of this processing method, because most of the sewage treatment is carried out in one stage. The phosphorus content in the pre-precipitation tank has been reduced by 90%, and the BOD value has also been reduced by 75%.

Many methods are feasible, and the method of treatment depends on the requirements for reducing the degree of pollution.

The various stages of sewage treatment in the yogurt production line can be combined in several ways.

1 after precipitation

The traditional three-stage process has physical part A, biological part B, and chemical part C. This method is effective and reliable, but

Quite expensive.

2 Pre-precipitation

The two-stage treatment method was carried out in the 1980s. The combination of chemical treatment C and physical sedimentation A in the first stage will make

The reduction of advanced phosphorus number reduces the BOD value by 70%, which greatly reduces the load of biological stage B, and the traditional

Compared to settlement, the required settlement volume and energy input are greatly reduced.

3 Direct precipitation

In a single-stage machining process, only the physical part A and the chemical part C are combined. Like the pre-precipitation treatment, only

There is no microbiological treatment stage.

4 Synchronous precipitation

Two-stage treatment, with physical treatment part A, followed by B/C stage of biological-chemical combination, which is a

A fairly cheap and satisfactory method. Without additional increase in expensive settlement volume, it also achieved a reduction in phosphorus value

It is required, but it is inefficient compared to separate biological and chemical methods.

As a result, the biological stage reduces the processing load, requiring only a small settling volume and energy input.