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Continuous oil curtain vacuum frying machine
The Continious Oil Curtain Vacuum Frying Machine is researched and developed independently by Kaier Company, which is the most developed vacuum frying machine at present in the world, is Kaier's patented product. Vacuum Frying started at the end of the 60 s and early 70 s in the twentieth century, at the begining only used for frying potato chips, which got better quality products than those fried by traditional frying process. Afterwards, someone used it to dry fruit slices. After the year of 2000, this technology was developed faster and was applicated more widely.
Our frying machine enjoys the following advantages:
1. Integrated design on Heating , Frying, Oil Storaging, Deoiling, Dewatering, and Oiling Filterring, which continiously completed in vacuum,can have the products of low content of oil, and are in the negative pressure state, processing the products in vacuum can reduce or even can avoid the risks of oxidationg on products. In the condition of negative pressure, with oil as a heat transfer medium,the water in the interval of the foods evaporated and expanded sharply,made the structure of the organization to form porous and the products are very tasty and crispy
2. Automaticly control on temperature and vacuum state to avoid over heated and over pressure on products to ensure quality of products and safty in production.
3. No need to deoil on products when processing by oil curtain vacuum frying, which reduced the risks of broken on products.
4. Circulately filtering oil when friying keeps the oil always clean to avoid waste of oil.
5. Color Protection Function: The frying temperature and oxygen concentration in the fryer are significantly reduced by vacuum frying. the fried food can remain the color of the materials themselves, avoid of color fading, color changing and browing. for example, the kiwi fruit are easily browning, if fried by vacuum frying, it can stay its green.
6. Fragrance Protection Function
The materials are heated in a sealed and vacuum condition by vacuum frying.The taste elements in most materials are water-solubility,rather than oil-solubility.As the dehydration of the materials,these taste elements get further concentrated.Thus by vacuum frying technology,the materials can maintain their own fragrance.
7. Lower the degree of oil deterioration: the deterioration of frying oil contains oxidation,polymerization,thermal decomposition,mainly producing hydrolysis by the exposure of water and water vapor.In the process of vacuum frying,the oil is in the condition of negative pressure.And those gas that dissolved in oil escape quickly in great quantities.As this produces a lower water vapor pressure and the temperature of the frying is low too.Thus,the oil deterioration process is greatly reduced.
Without adding other antioxidants,low-temperature vacuum frying can not only prevent oil from deterioration,but also increase oil utilization rate.vacuum frying has a remarkable oil saving effect.Meanwhile,the food fried by vacuum fring is crispy,but not greasy and can be stored for a long time.
Under vacuum condition,the water vapor in the interval of vegetables’and fruit’ cells evaporated and expanded sharply.due to the enlargement of the interval of the cells and better expansion,the products are not only tasty and crispy,but also contain a better reconstitution property.
Vacuum frying fries and dehydrates food in a low temperature(80-120℃),
which can greatly reduced the nutrition damage caused by the high temperture.
Vacuum frying deoiling has a special effect on deoiling.It mainly applies to:
fruits:apples,kiwi fruit,grapes,persimmon,strawberries,peaches,pears and so on;
vegetable:tomatoes,sweet potatoes,potatoes,kidney beans,mushrooms, garlic,carrots,green peppers,pumpkins,onions and so on;
nuts:dates,peanuts and so on;
sea food,livestock and poultry meat
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