过去，我国餐饮企业的油炸类菜品大部分使用敞口铁锅烹调，近年来虽然也有一些餐饮企业采用了电加热式油炸机、炸锅，但是这些设备在环保设计方面有不少欠缺，致使菜品炸制过程中容易出现烧焦、冒烟、耗油耗气过大并产生大量有害物质。为了确保2008年奥运会的一流承办水平，北 In the past, most of the fried restaurant products in China’s catering industry were cooked in open woks. In recent years, although some catering enterprises have adopted electric-heated frying machines and deep-fryer pots, these facilities are lacking in environmental protection design. As a result, the products are prone to scorch, smoke and gas consumption during the frying process and produce a large amount of harmful substances. In order to ensure the first-class hosting of the 2008 Olympic Games, North