How often should the sand for frying chestnuts be changed

The sand used for frying chestnuts usually needs to be replaced after 3-5 uses, and the actual replacement frequency is affected by factors such as sand cleanliness, chestnut residue accumulation, sand particle status, environmental humidity, and high temperature oxidation degree. After long-term use, the sand used to stir fry chestnuts is prone to adsorbing oil and chestnut debris. Repeated heating can cause the surface of the sand to carbonize, affecting heat transfer efficiency. Sand particles may shatter into powder at high temperatures, reducing thermal conductivity and causing uneven heating of chestnuts. During use, the color of the sand will gradually darken, and if clumping occurs, it indicates the need for replacement. A humid environment can accelerate the deterioration of sand and may breed microbial contamination of chestnuts. Some merchants may extend the service life of sand by screening out impurities, but after baking at high temperatures for more than 10 times, the thermal conductivity of sand significantly decreases. professional frying equipment is equipped with a sand filtration system, which can extend the replacement interval appropriately. If sand emits a burnt smell or black particles adhere to chestnut shells, use should be stopped immediately. New sand needs to be stir fried and disinfected at high temperatures before it can be put into use to avoid cross contamination.

It is recommended to choose quartz sand with uniform particles and no impurities as the frying medium, and clean the residue promptly after each use. When storing sand, keep it dry and ventilated to avoid contact with chemicals. Regularly checking the sand condition can ensure that chestnuts have a crispy texture and reduce the production of harmful substances. If you make homemade stir fried chestnuts, it is recommended to replace the sand with new ones each time to ensure food safety and the best flavor.