Pork Carckling Chicharron Frying Machine

Pork carckling is made from pork skin. After cleaning, dehairing, slicing, seasoning, and drying, the pork skin is deep-fried at high temperatures. This process causes the internal moisture of the pork skin to evaporate rapidly, forming a honeycomb structure, resulting in a fluffy and crispy texture. The pork carckling frying machine is the main equipment used in the production of pork carckling. The stability of the oil temperature, the precision of the frying time, and the evenness of the heating all affect the puffing effect and the appearance of the pork skin.

Chicharron frying machines typically employ a continuous conveying structure design and generally consist of the following components: frying tank, automatic conveying system, heating system, temperature control system, oil circulation and filtration system, and automatic lifting and slag removal system.

Chicharron Frying Machine Features:

1. Continuous production, high efficiency: The equipment uses a mesh belt conveyor, allowing the pigskin to enter the oil tank at a uniform speed, automatically completing the frying process. Production capacity can be designed according to customer needs, ranging from 100kg/h to 2000kg/h, meeting the needs of factories of different sizes.
2. Precise Temperature Control System: Frying pork skin requires precise temperature control. The pork carckling frying machine is equipped with an intelligent temperature control system that can stably maintain the oil temperature within a set range (generally between 170℃ and 200℃, adjusted according to the product process), effectively avoiding quality problems caused by localized overheating or temperature fluctuations.
3. Automatic Oil Circulation Filtration: During frying, surface debris from the pork skin easily falls off and sinks into the oil. The oil circulation filtration system continuously filters impurities, extending the shelf life of the edible oil, reducing oxidation, and improving the hygiene standards of the finished product.
4. Multiple heating methods: This chicharron frying machine can be equipped with electric heating, gas heating or thermal oil heating depending on the customer's factory conditions.

Key Points for Operating a Pork Carckling Frying Machine:

1. Pork skin usually needs to be steamed or dried before frying to reduce its internal moisture content and soften its structure. Excessive moisture will cause violent bubbling during frying and may even compromise safety.

2. The pork skin should be of uniform thickness and the slices should be of consistent size to ensure even heating. Inconsistent thickness will result in some pork skin not fully puffed up.

Strictly control the oil temperature. Too low a temperature will prevent the pork skin from fully puffing up, resulting in a hard texture.