Automatic potato chips deoiling machine Automatic Food Centrifugal Deoiling Machine

parameter:

Maintenance and maintenance:

1. The operator must be familiar with the structure, performance and operation of the machine.

2, should be evenly distributed when feeding, so as not to emphasize vibration.

3. Do not open the top cover during normal operation to avoid danger.

4. Do not place any items on the top cover to avoid accidents after driving.

5, regular maintenance over the course of half a year, add new butter.

6, the machine must be grounded!

Centrifugal deoiling machine:

It adopts the centrifugal principle, electromagnetic braking, digital automatic control.

It is made of stainless steel. 

It is mainly for the second oil off processing,which reduce the oil consumption and prolong the shelf life. 

After the processing the product will have bright color, crisp delicious and high quality.

It is most advanced Fried foods deoiling equipment at present

Features:

This equipment has an anti-shock system. During the deoiling process, the equipment will not vibrate, using the centrifugal principle and electromagnetic braking. The digital automatic control deoiling time can be set according to the length of the product deoiling time. Automatically discharge at the end of deoiling. The equipment automatic equipment is made of stainless steel. Can also be customized according to the actual requirements of customers.

1. This deoiler is a rubber shock absorber type, which can avoid the vibration of the foot during operation due to the imbalance of the load inside the drum. The whole machine is made of stainless steel (can also be customized according to customer requirements). The outlet pipe is on the side of the barrel. The main shaft is made of high-quality steel. It is equipped with two bearings and the lower end is supported by thrust ball bearings to reduce wear and save power.

2. The deoiler uses a time controller to control the working time, which can be freely set according to the time of the material deoiling.