Products

Water and oil do not mix under normal conditions. But at high temperatures, they react with the impurities in food ingredients to form an emulsion, which oxidizes the oil and degrades its quality.

 

Application Effects of GWAVE Frying Technology

 

1、70% Less Acrylamide, Healthy Frying

Acrylamide forms when starch is heated over 180°C, and it’s internationally classified as a carcinogen. SGS, a renowned third-party testing body, conducted tests on GWAVE technology to verify its ability to reduce carcinogen production during frying. The results showed that French fries cooked with GWAVE technology contain around 70% less acrylamide per 100g than traditionally fried ones.

 

2、Low-temperature Frying

The GWAVE technology generates a shock wave field in the fryer, which acts on the water molecules within the fried food and enhances the thermal conductivity of the ingredients. This allows the ingredients to be fully fried even when the frying temperature is lowered by approximately 5°C to 15°C.

 

3、Shorten Frying Time

GWAVE technology boosts food thermal conductivity and cuts frying time effectively.

 

4、No flavor cross-contamination when frying mixed ingredients

Fry meat, seafood & veggies together in one pot – zero flavor cross-contamination.

 

5、Reduce Oil Degradation, Extend Service Life

GWAVE technology uses micro-shock waves to resonate water molecules, making them heat up and evaporate early—before they emulsify with oil. This slows oil degradation and extends its service life effectively.

 

6、Fried Ingredients with Lower Oil Content

GWAVE technology creates a crispy golden crust on food surfaces while frying, blocking oil from the core for a light, less-oil center and refreshing taste.

 

7、Intact Food Fibers, Incredibly Delicious

GWAVE uses the conductivity of micro-shock waves on water molecules to "steam-cook" ingredients, retaining all their natural fibers and nutrients intact. It creates the most innovative cooking approach: "Steam with Oil", making the dish a genuine "Oil-Steamed Delicacy".

 

8、Cleaner & Hygienic Environment, Reduced Greasy Odor

A greasy kitchen is caused by oil molecules evaporating into the air when frying—they stick to tiles and furniture, making cleaning a hassle. GWAVE breaks down water molecules from ingredients into tiny particles, separating oil and water to prevent emulsification. As a result, the rising fumes have no oily content, leaving your kitchen nearly free of greasy smells and cooking fumes, and cutting cleaning costs drastically.

 

9、Easier to Clean, Saves Time and Effort

When frying at high temperatures, starchy residues clump and stick to the fryer, being hard to clean off. GWAVE equipment prevents starch from clumping, turning it into a fine powder that rinses away easily with water. It saves your manual cleaning time and lessens the need for cleaning products.