▶ Lowest oil absorption during frying → Clean taste
▶ Quick cooking time
▶ Thermal Conductivity Rise → Form a film on the surface → The outside is crisp and the inside is moist
▶ It is useful for cooking foods that absorb a lot of oil such as chicken, fries, donuts, potato chips, pork cutlet
▶ Reduce oil usage by 40~50%
▶ The higher the frying temperature, the higher the oxidation → Reduce frying temperature and delay oxidation → Use long-term oil
▶ No consumables / low failure rate
▶ 1/3 reduction of carcinogen "acroamide“
▶ Prevent the combination of oil and moisture → Minimize oil evaporation → Protect both the indoor air and the health of the workers' eyes and lungs
▶ 90% reduction in oil evaporation, the main cause of environmental pollution caused by burning of water and oil in high temperature
▶ Easy to clean the hood and surrounding area