VACCUM FRYING MACHINERY FOR VEGETABLE CHIPS

Specifications

Condition: New Place of Origin: China (Mainland)
Brand Name: HCWD Model Number: HCWD
Voltage: 380V Power(W): 18

Introduction

What is fruit and vegetable chip?

Fruit and vegetable chips belong to one kind of dehydrated fruit and vegetable food. Full name called the vacuum low temperature frying chips, for short VF chips.

The product fully retained the nutrition, color and flavor of fruits and vegetables, with pure natural, low fat, low calorie etc. characteristics, taste crisp and fresh natural, is a kind of popular fashion leisure food in international at present. It was known as the green revolution at the end of 19th century by nutritionist.

 

What is vacuum fryer?

The vacuum fryer is widely used in production of fruits and vegetables chips, and is the vital equipment of the whole production. The vacuum degree can reach -0.098Mpa, which h lowers the frying temperature and enhances the conductibility of heat and water in the materials. This also This helps bettering the products’ quality and saving energy consumption. A high vacuum degree avoids the infiltration of oil into chips, so it produces high-quality, well tasted, and crispy chips.

 

Vacuum fryer has following characteristics:

(1) Low temperature, Maintaining the original color, flavor and nutrition of fruits & vegetables;

(2) Moisture evaporates quickly, drying time is short;

(3) Puffing the food, improve the products reconstitution properties;

(4) Extend the foods shelf life (twelve months). Free preservatives, no artificial color and flavor.

(5) Products contain less oil and fat, but they are better health.

 

Raw material of Vacuum fryer:

Most of fruit and vegetables which are very easy to be obtained and have attractive color, special flavor, more nutrition and low cost are much preferred to produce the crisp chips.

Fruits: Apple, Pear, Persimmon, Banana, Pineapple, Peach, Mango, Strawberry, Chinese gooseberry, Carambola (star fruit), Muskmelon etc.

Vegetables: Onion, Carrot, Sweet potato, Potato, Pumpkin, Okra, Balsam pear, Taro, Lotus root, Kidney bean, Mushroom, Cucumber, etc.

Nuts: Peanut, Almond, Pea, Walnut, cashew nut etc.

Aquatic products: Fish, Shrimp, Shellfish, etc.

Others: Bean Product, meat, Chinese herbal medicine, etc.

 

Specification:

Operating principle of vacuum fryer:

Due to this products are processed in the vacuum tanks, the fruits and vegetables dehydration is processing in the relatively low temperature, the nutrition, color and flavor of fruits and vegetables is protected from being damaged under the high temperature. So in some sense, it’s different from vacuum fried products with normal temperature. The fundamental is oil and water’s three different physical phenomena under the condition of reduced pressure. First, the oil and water boiling point depression (oil around 80°C, water around 40°C); second, reach to boiling point, water from liquid to vapor but oil is different; third, oil and water specific gravity is different, can replacement of the moisture in the material under the high boiling point, can make the fruit vegetables or other materials to dehydration rapidly in a short time.

 

Manufacturing processes:

1. Heat cooking oil heater with gas, boiler or electricity. Temperature is automatic controlled for different products.

 

2. Feed raw material into baskets (a basket is 1/3 or 1/4 of drum).

 

3. Open hatch of cooking chamber, then set baskets in platform (In cooking chamber) – Done is closing – The system will operate automatically. At that time, baskets rises into above heater cooking oil (no contact in cooking oil). When vacuum degree is about 720 – 760 mmHg and temperature is enough, baskets dip in hot cooking oil.

 

4. Baskets will be lifted above heater cooking oil when setting timer is over. The vacuum is automatic. Then open hatch.

 

5. Take baskets out and transfer products to a centrifuge to separate cooking oil

 

6. Transfer products to the packing room

 

 

 

 

 

 

Production of company: