Preventing the oxidation of cooking oil with electricity? The principle of Karatto-kun.

Crispy on the outside, fluffy on the inside! Introducing the principle of the edible oil oxidation prevention device "Karatto-kun."

In chemistry, losing electrons (-) is called oxidation, and the oxidation of edible oils also progresses through the loss of electrons. The large number of electrons released from the "Carat-kun" electrode plate prevents electrons from flying out of the molecules of edible oil. As a result, it becomes difficult for them to bond with other components, preserving the original flavor of the edible oil. [Reasons for the Three Effects] ■ Oil molecules do not release negative electrons ■ Molecular bonds are broken, making it difficult for carbon particles to adhere to the product ■ It emits high heat, quickly evaporating moisture within the coating *For more details, please refer to the PDF materials or feel free to contact us.

Cooking oil oxidation prevention device