Fried foods are beloved by consumers for their crisp texture and aromatic scent. In today's food industry, flour-coated frying equipment has become a choice for many meat and fish paste product manufacturers. As a key piece of equipment in the frying production line, fryers operate continuously, causing the oil in the tank to be repeatedly heated and rapidly age. However, from a cost control perspective, companies also hope to extend the lifespan of the oil while maintaining high product quality.

The primary cause of oil aging is thermal decomposition, thermal polymerization, hydrolysis with water, thermal oxidation of oil residues, and so on. Preventing oil aging is one of the crucial functions of a fryer. Improvements can be made to the equipment by controlling temperature discrepancies, shortening the oil consumption cycle (which is 12 hours), improving the insulation between the oil surface and air, and regularly filtering and removing oil residues. Additionally, from a food safety perspective, making fryers easy to clean quickly is also beneficial for extending the oil's lifespan, and this has always been a focus for equipment manufacturers.