Frying Machine Production Line Equipment Operating Sequence:

1. Cleaning: Wash down the hard particles and residues from the fryer production line's pot and pipes.

2. Pilot Run: Sequentially start the slag scraper belt, upper and lower web belts, hoisting mechanism, exhaust fan, and circulation pump, and observe the equipment's running direction, for any jamming or leakage.

3. Prepare: Thoroughly clean the interior of the pot and the residue of water and hard particles in the pipes before adding oil. Pour oil until it covers the bottom belt by 30-50mm (add cooking oil based on the actual frying product).

4. Heating: Make sure the oil level covers the lower conveyor belt before heating.

5. Operation: The switch controls heating on and off, allowing for heating as needed. Set the frying temperature according to requirements. Once the set temperature is reached, you can start frying the ingredients.

6. Sequentially activate the exhaust fan, slag scraper, upper and lower mesh conveyors, and recirculation pump.

7. Inspect pipelines and valves, start the circulating pump.

Safety Special Note:

★Rough Filter: Clean by lifting every half hour.

★Empty bins as they fill, strictly no residue to remain in the equipment for more than 1 hour. Dispose of filtered residue by submerging in water until completely cooled and keeping it away from the equipment.

★Scraper Belt: Continue operation for an additional 15-30 minutes after production ends.

★ Elevate Conveyor: After frying, turn off and disconnect the heating power, and wait 30 minutes before lifting the conveyor frame. Prevent residual debris from catching fire due to the residual heat of the heater.

★Bumper: Insert the bumper after the equipment upgrade is complete before proceeding with other device operations.

★ Fire Suppression System: The power supply to the fire extinguisher's measurement control cannot be cut off after the electromagnetic valve's safety pin is removed and the frying process is completed.

Daily Maintenance of the Fryer Production Line

1. After each week of use, tighten all bolts, with special attention to the AC contactor terminal connections and the tension of the chain and screws.

2. Equipment Cleaning: Refuse to use strong acids or alkalis for cleaning fried equipment.

3. Equipment should be cleaned every two weeks. Cleaning method: Add water, edible alkali or detergent, heat to about 50 degrees Celsius, turn on the conveyor belt, and boil for 60 minutes. Use soft-bristled brushes to clean the conveyor belt, bracket, and oil污 and impurities on the inner surface of the pot. Use water sprayer tools to clean the adhered substances.

4. No water spray tools are allowed to be used on the electric control box and heating tubes. The electric control box should be cleaned monthly to prevent short circuits.

5. Equipment that has been unused for a long time should be thoroughly cleaned.