How to deal with the black tube of the electric fryer

Blackening and treatment of electric heating pipes
In the production process of electric heating pipes, blackening treatment is sometimes used. The heat treatment is a process of heat treatment of metal objects such as stainless steel. After the treatment, there is an oxide film on the surface to achieve the purpose of anticorrosion and rust prevention. After the heat treatment, the wear resistance of the surface of the heating pipe is increased, the hardness of the surface is improved, and the components inside the electric heating pipe are not affected.
Under normal working conditions, the surface of the electric heating tube is blackened and the simple method is as follows:
1. First clean the surface of the metal tube and keep it clean;
2, the second is the surface of the degreasing treatment, this process can completely place the metal tube in the degreasing liquid. The pH value of the degreasing solution is around 13 and the time is not less than half an hour. After degreasing, wash with water.
3. Next, pickling can be carried out. The pH value of the pickling solution is about 3, the treatment time is not longer than 10 minutes, and the water is washed after pickling;
4, blackening treatment: pool liquid concentration PH value 2-4, processing time 10 minutes up and down, after the black is incomparably clean;
5, after the Zui drying, oiling;

Freeze-dried Whole Fruit

Freeze-dried Fruit into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics.

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