Health Innovation｜Air fryer: scientific oil reduction to protect cardiovascular disease

As the incidence of cardiovascular disease continues to rise globally, the medical community is turning its attention to daily dietary interventions. 

A study in the Journal of the American Heart Association confirms that reducing cooking oil intake to less than 25g per day can reduce cardiovascular risk by 17%.  In cooking, the air fryer can replace traditional frying oil with 200℃ high-speed airflow by virtue of the hot air circulation technology to realize dehydration and crisping on the surface of ingredients, reducing the amount of oil used in single cooking by up to 80%. 

At the same time, test data show that the use of air fryers to make potato food  , fat adsorption is 92% less than traditional deep-frying, and can retain 73% of the water-soluble vitamins in the ingredients. 

The product air fryer is committed to providing families with a healthy solution that combines safety and cooking efficiency. Revolutionizing the way we cook starts with technology that reduces oil.