Introducing fryer for people who want to make shop🥰

Previously, for us, not doing one career is enough.

So we made a professional fried chicken for sale, so we invested in pot

SGE fryer body, we use 16L

- The temperature is stable. It can be fried out.

- Fry a lot at the same time (also larger than 16L)

- It's electric. The breaker is recommended.

- It's deep fried, thoroughly heated, crisp, non-oil baking.

-Oil is not black, can be used for a long time (anyone can read below)

Looks like it's worth saving time because I just have to time to fry it.

(And each vendor's recipe) When finished, it doesn't rise. Very convenient.

Explain why the oil doesn't black for a long time???

1. Use water and oil filtration. Normally, these two are layered together.

2. So put the water on the bottom. Put the oil on the top. Wait 5-10 minutes for the floor to break.

3. When the debris falls through the glass, through the oil, it will be in the water layer, causing the oil to enter all the time.

4. There are water and oil drones together.

For anyone who makes a restaurant, we see it as a good choice. Just have to arrange the space. Because it's about 60 cents big. It hurts but ends.

Interested in following us. Bio > > Enter the link and find the word fryer.

# Fryer review # Trending # Fryer # Restaurant # Fried chicken