The advantages of ultrasonic frying stick

Oil is a good conductor of heat, so there is a risk of burns if it comes into direct contact with the skin. Ultrasonic lowers the viscosity of oil, making it less likely to cause burns when it comes into contact with the skin. There have been no reported cases of burns from using an ultrasonic stick. Emitting ultrasound into oil promotes the separation of oil and water, quickly evaporating the water with a low boiling point and condensing the oil, thereby reducing the amount of oil vapor produced. Domestic tests have confirmed that the amount of oil vapor produced is 75% less.

When cooking oil is heated to high temperatures or exposed to air, it begins to oxidize. Oxidized oil produces harmful substances such as aldehydes and trans fats. Ultrasound helps to inhibit the oxidation of oil, making it possible to use it for a longer period of time as a healthy oil.

The oil’s rancidity progresses slowly, extending the oil usage period. In addition, there is almost no oil vapor, resulting in oil savings of up to 70%.

SaaS ultrasonic sticks generate an average of 35,000 vibrations per second. These micro-vibrations create micro-high temperatures and high pressures on the outside of fried foods, popping and preventing moisture from escaping, cooking the food faster.In addition, SaaS ultrasonic sticks prevent cross-contamination of odors even when multiple ingredients are added.SaaS ultrasonic sticks can also be used to fry foods with unsaturated fats, such as duck and eel.

SaaS ultrasonic sticks can be used as auxiliary equipment for existing fryers, with a low power consumption of up to 50W.

Due to the cavitation effect, the viscosity of the oil is reduced, making it easier to clean than conventional oil. In addition, fried food residue does not harden inside the machine, making cleaning faster.

The cavitation effect causes less oil to penetrate into the food, resulting in a less greasy taste and a more authentic flavor of the ingredients.