Chicken Claw Frying Machine is an automated frying equipment specifically designed for poultry products such as chicken feet and chicken feet. It is widely used in braised food factories, central kitchens in catering, and other scenarios. The core principle is to use precise temperature control oil bath to evenly heat the chicken feet, achieving the effect of crispy on the outside and tender on the inside or soft and boneless.
Frying process flow
Pre treatment: After cleaning, blanching or marinating the chicken feet, they are evenly spread on the conveyor belt.
Oil stage: Slowly immerse the chicken feet in hot oil with the mesh belt and start frying.
Constant temperature frying:
Temperature control: segmented temperature control according to process requirements (such as high-temperature shaping first, followed by low-temperature slow frying).
Time control: Control the frying time by adjusting the speed of the mesh belt (usually 3-10 minutes).
Oil cooling: After frying, the chicken feet are lifted off the oil tank by the lifting mechanism, vibrated to drain the oil, and sent to the cooling line.
Oil filtration cycle: The residue is filtered, and the clean oil flows back to the oil tank for reuse.