Traditional commercial fryers often suffer from oil darkening, residue carbonization and inconsistent frying results, bringing high operating costs and food quality troubles to catering businesses. To solve these industry pain points, Hansu independently developed the innovative Dual-Temperature Single Pot Fryer, leading a new trend of energy-saving and high-efficiency commercial frying. The equipment adopts a dual-zone temperature control design, with the upper heating zone reaching 200°C to deliver crispy and uniform frying effects, while the bottom zone keeps a maximum temperature of 80°C. This precise temperature separation effectively prevents food residues from secondary frying and carbonization, greatly avoiding oil deterioration and flavor mixing. Supported by 200+ utility patents and 2 invention patents, Hansu’s exclusive dual-temperature technology extends the oil service life by 50-70%. It not only stabilizes daily food output quality for restaurants and catering chains but also significantly reduces oil replacement and daily operation costs, bringing long-term economic benefits to global food service providers.