Low temperature vacuum fryerMain features:

1. The integrated design of heating, frying, oil storage, degreasing, dehydration, and oil filtration is continuously completed under vacuum. The product has low oil content and is in a negative pressure state. Processing food under these relatively oxygen deficient conditions can reduce or even avoid the harm caused by oxidation (such as fatty acid decay, enzymatic browning, and other oxidative deterioration). In a negative pressure state, using oil as a heat transfer medium, the moisture inside the food (free water and partially bound water) will rapidly evaporate and spray out, causing the tissue to form a loose and porous structure;

2. Automatically control temperature and pressure (vacuum degree), without overheating or overpressure, ensuring product quality and safe production;

3. Oil removal adopts variable frequency speed regulation, suitable for all products with low and high oil content;

4. The oil-water separation system can cool and separate evaporated water and oil, reduce pollution in the water cycle, improve the reuse rate of water, and reduce oil loss;

5. Oil filtration system: upper and lower oil tanks, dual chamber heating system, separately controlled heating, circulating oil filtration during frying to keep the oil clean and reduce oil waste;

6. This machine is made of stainless steel material, which has the characteristics of high efficiency, stable performance, and easy installation and use.

Vacuum Frying Machine

working principle:

Fruit and vegetable crisps are mainly made from fresh fruits and vegetables, using edible vegetable oil as the heat medium, and adopting low-temperature vacuum frying (VF) and other technologies. They can quickly dehydrate and dry in a short period of time to obtain fruits and vegetables with low water content. They have low oil content, are crispy but not greasy, preserve the original shape, color, aroma, and taste of fruits and vegetables, and are rich in various nutrients such as vitamins, minerals, and fiber. They have the characteristics of low sugar, low salt, low fat, and low heat.

Raw materials→ Filter→ Cleaning→ Slice (segment)→ Closing→ Drain water→ Quick freezing→ Thawing→ Vacuum impregnation→ Cleaning→ Drain water→ Vacuum frying→ Vacuum degreasing→ Seasoning→ Product packaging→ Warehousing.

Vacuum Frying Machine