ʻAʻole hiki ke nele ka leka uila
ʻAʻole hiki ke nele ka ʻōlelo huna
Hapa ka hoʻopono leka uila
ʻAʻole hiki ke nele ka leka uila
Loaʻa ka leka uila
6-20 mau huapalapala (nā leka me nā helu wale nō)
ʻAʻole kūlike ka ʻōlelo huna
Hapa ka hoʻopono leka uila
ʻAʻole hiki ke nele ka leka uila
ʻAʻohe leka uila
6-20 mau huapalapala (nā leka me nā helu wale nō)
ʻAʻole kūlike ka ʻōlelo huna
Fryer temperature sensor
This temperature sensor has good resistance of water, easy installation,high sensitivity of temperature , it can be used in Kettle, Fryer, Oven etc....
The Fry is a new type of home appliance that is extended with the advancement of science and technology. The new temperature sensor used in the Fryer plays a very important role in the operation and production of the Fryer product.
Feature Parameters:
| Recommend | R25℃=100KΩ±1%,B25/85℃=4267K±1% R25℃=10KΩ±1%,B25/50℃=3950K±1% R25℃=98.63KΩ±1%,B25/85℃=4066K±1% |
|---|---|
| Working Temperature range | -30℃～+150℃ or -30℃～+180℃ |
| Thermal Constant time | MAX.10sec |
| Insulation Voltage | 1800VAC,2sec |
| Insulation Resistance | 500VDC ≥100MΩ |
| Wire | XLPE, Teflon wire |
| Connector | PH,XH,SM,5264 |
| Support | OEM,ODM order |
The Features of Fryer Temperature Sensor
- Easy and convenient installation, the size can be customized according to the installation structure
- Resistance value and B value have high precision, good consistency, and stable performance.
- Moisture resistance, high-temperature resistance, wide application range, excellent voltage resistance, and insulation performance.
The Advantages of Fryer Temperature Sensor
The health pot has a built-in NTC temperature sensor, which uses a stainless steel sensor probe, which can quickly monitor the temperature in the pot with high precision, and each step is collected by a smart chip and then issued a program, which can automatically calculate the temperature and make the heating process easier. It is more precise, so as to achieve a more refined cooking effect, the food will not be undercooked, and 100% of the nutrition will be released, and the loss of nutrition in the ingredients in the pot will be reduced by slow heating.
Application
