Before trying Jin Qiao
*Frying oil has to be discarded every 2-3 days due to high free fatty acid value
*Polymer gathered at the contact interface of frying oil, emulsification, high heat consumption
*The color and smell of food are different due to the use time of frying oil
*Frying food workshop is made of smoke, which needs to consume energy to deal with odor.
After trying Jin Qiao
*Provide crisp, golden and delicious fried food
*Increased profits and 50% - 70% savings in frying oil procurement costs
*Easier for workers to operate
*Environmental protection and smokeless flavor
*Ensure the taste of fried food
*Longer shelf life
*FFA, TPM, color, taste, smell and other physical and chemical index management of frying oil is simpler