Working Principle of Oil Water Separation Fryer

Working Principle of Oil Water Separation Fryer

1. Natural stratification by density difference

    

   The density of oil (≈0.9) is lower than water (1.0).

    

   Oil floats on the top, water stays at the bottom, forming a stable oil-water double layer.
    
2. Heating only in the oil layer

    

   The heating element is installed inside the oil layer, only heating edible oil.

    

   The water layer is not heated, so no boiling or large steam.
    
3. Residue automatically sinks to the bottom

    

   Food residues (crumbs, starch) are denser than oil.

    

   During frying, residues automatically sink through oil into water and do not stay in hot oil.
    
4. Keep oil clean & longer life

    

   Residues will not carbonize in high-temperature oil.

    

   Oil stays clean, no dark color, oil saving 30%-50%, less harmful substances.
    
5. Stable temperature & less smoke

    

   Water layer absorbs excess heat, making frying temperature more stable, less oil fume, safer.