(A) Advantages

Traditional vertical pots have the following advantages:

1. Quick entry: Because the vertical pan can always see the chestnut condition, it is more intuitive and easy to get started. However, in the process of using it, it will take time to master the frying technique.

2, easy to use: due to vertical pot exposure, so add sugar thin, sand, clean sand is more convenient, especially in the frying process, you can always pick the bad grain, more convenient.

3, to attract customers: In the traditional store, customers can see through the fry pan fried chestnut process, you can see how fresh chestnuts into sugar fried chestnut, more attractive to customers.

(b) Disadvantages

The disadvantages of open pots are also obvious, mainly in the following aspects.

1, smoke big: Because sugar fried chestnut in the frying process, to add sugar syrup. In the case of fructose, which is exposed to high heat, there will be smoke produced, and smoke will increase when smoke is added.

2, fee energy: open pot heat fast, need more energy heating, in order to make chestnut become familiar.

3, low yield: vertical pot easy to run moisture, the general yield of between 75-85%.

(A) drum wok advantages

Roller wok appears much later than standing pot, and it is popular in the market, especially in the South market. The advantages are as follows.

1, beautiful high-grade: drum pot looks more modern, can not see more raw materials such as sand, more beautiful. General chain stores, large speculators use drum wok. With the development of science and technology, drum wok with temperature control, timing and other functions has been put into use in the market.

2. Save energy: The drum pot has less heat loss, saving more fuel and energy.

3, less smoke: When the roller pot add sugar syrup, a large part of the smoke in the tube, escape less, more clean.

4, Chao Chao volume: There are large drum wok, each time up to 80-100 kg fresh chestnut.

(b) Disadvantages

The disadvantages of the drum pan are less, mainly in the following three aspects.

1. Difficulties in getting started: Because the outside can't see the sand and chestnuts, the novice can't accurately grasp the timing of frying. The entry is more difficult.

2, dark chestnut color: Compared with the chestnut fried in the vertical pan, due to smoke in the cylinder, the color generally fried out darker.

3, part of the work is not convenient: for example, pick the bad grain, can only be selected in advance or after speculation, can not be selected when frying. For example, it is more troublesome to clean the fine sand stuck to the bottom of the pot.