A filtration system featuring activated carbon is located in the center of the lid; as long as the lid remains closed, excessive cooking odors are prevented from escaping, effectively retaining the food's aroma and enhancing its flavor. Operators are spared the discomfort of inhaling cooking fumes, and the system is environmentally friendly—which is why we call it a "mobile kitchen."
The KSD oil temperature control system uses a probe at the bottom of the fryer to monitor the oil temperature in real time, keeping it below the 180°C decomposition point. This prevents the formation of cooking fumes and, consequently, the generation of over a thousand types of toxins—specifically carcinogenic substances like benzopyrene. Furthermore, the absence of fumes protects the working environment and minimizes residue buildup on cookware, making cleaning easy and eliminating the need for a range hood.
The unit employs far-infrared heating for the lid and conduction heating for the base. This method of all-around, enveloping heat shortens cooking time, thereby locking in nutrients and minimizing nutrient loss. Additionally, far-infrared heating offers three distinct advantages: 1. It can convert some saturated fatty acids in the food into unsaturated fatty acids; 2. It instantly eliminates and mineralizes certain bacteria, resulting in fluffier, more delicious rice; and 3. It enhances the deep, complex aromas of the food.
Directing the airflow into the cooking chamber at a 90-degree angle offers two key benefits: 1. It instantly converts hot steam into water—which is collected in a drip tray—ensuring the food is stir-fried rather than stewed or boiled; and 2. It simulates the tossing motion of a master chef, allowing the ingredients to fully interact with oxygen, thereby preserving their color and making it even more vibrant.
