ULTRASONIC FRYER
A MUST FOR PROFESSIONAL CHEFS COMMITTED TO CUSTOMER HEALTH AND EMPLOYEE SAFETY.
LEARN MORECore Technology Principles
Cavitation Effect
Ultrasonic energy generates micro-bubbles that rapidly collapse, creating intense pressure and temperature changes. This physical force helps separate molecular clumps and enhances heat transfer.
- Micro-bubble generation & collapse
- Intense pressure & temperature changes
- Enhanced heat transfer efficiency
Leidenfrost Effect
When liquid touches a surface much hotter than its boiling point, an insulating vapor layer forms. This layer prevents oil splashes, reduces oil absorption, and ensures uniform heating.
- Insulating vapor layer formation
- Prevents dangerous oil splashes
- Uniform heating & reduced oil absorption
Molecular Restructuring
Ultrasonic waves break down oil molecular clumps into independent forms. This optimization improves oil fluidity, leading to crispier textures, less oil retention, and extended oil life.
- Breakdown of molecular clumps
- Improved oil fluidity & crispiness
- Extended oil lifespan & cleaner taste
A Revolutionary Frying Experience
SAFE & ECO-Friendly
Ultrasonic technology protects you from oil splashes while creating a cleaner cooking environment.
- Hot oil splashing onto the skin will not cause burns.
- Adding water or frozen ingredients (even ice cubes) will not splash.
- Reduces harmful smoke, protecting health and environment.
Time-saving & Fuel-efficient
Freezing ingredients can be fried directly, reducing waiting time.
- Precise temperature control, rapid heating, and shorter cooking time.
- Saves over 50% of oil compared to traditional frying pots.
- Directly fries frozen ingredients, reducing waiting time significantly.
Healthy & Delicious
Locked original flavor, crispy texture with no greasy coating.
- Lower oil content, even after long cooking times or repeated frying.
- Quick and uniform heating, avoiding overcooking.
- Different foods (e.g., fish and fries) can be fried together without flavor mixing.
Product Specifications
| Production | Ultrasonic Fryer |
| Model | MP-EW7000 |
| Capacity | 40L (MAX 25-30L) |
| Temperature Range | 10°C - 199°C |
| Power | AC110V/220V 50Hz~60Hz |
| Power Consumption | 7kW |
| Dimensions | 595x625x1020 (mm) |
| Weight | 39kg (Including Accessories 45kg) |
| Chinese Patent | Z201480018628.2 |
Scope of Application
Cooking Ingredients
Frozen Foods
Fish, Shrimp, Dumplings, Meatballs, Skewers
Fresh Meat
Various fresh meat ingredients
Seafood
Various Fish, Shrimp, and Seafood
Vegetables
Leafy greens, Mushrooms, Sweet Potato, Eggplant, Lotus Root
Fruits
Mango, Banana, and other fryable fruits
Fried Pastries
Dough sticks, Pancakes, Spring rolls, Sesame balls, Twists
Frequently Asked Questions (Q&A)
Is it safe to use the ultrasonic fryer?
Yes, but in the ultrasonic mode. We guarantee you will not be scratched by the oil splash, but please do not touch the heat with your hand.
Is the ultrasonic fryer better than other types?
Yes. The ultrasonic fryer cooks fried food with lower fat content, retains the original flavor, and is not greasy, which is more health-conscious.
How much oil can the ultrasonic fryer save compared to other types?
Compared to other types of fryers, the ultrasonic fryer can save about 50% of the oil (according to the GB1535-2003 Soya Bean Oil standard).
Can I cook different types of foods at the same time?
Yes. The ultrasonic fryer has a lower temperature relative to other types, which allows for uniform heating. Therefore, different types of foods can be cooked at the same time without mixing.