1. Automatic stirring: ensure the uniformity of product frying and prevent the products from sticking to each other due to extrusion. The easy-to-float products use beat-type agitation; the products that are easy to sink are scraped-bottomed.
2. Automatic temperature control: effectively control the product's frying time, avoiding the phenomenon of inadvertently frying the product.
3. Automatic feeding: to avoid the phenomenon of uneven pressure on the workers when placing large-density (fish, meat, etc.) raw materials, the phenomenon of oil splashing out scalding workers, to ensure the safety of operators