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Help CenterVacuum Frying Machine From Shanghai
Negotiable
MOQ: 1 set (Price negotiable depending on order volume and customization)
Key Specifications
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Business Type:
Trading Company
Year Established:
2013
Factory Size:
Below 1,000 square meters
Payment & Shipping
Payment Methods:
Port of Shipment:
China
Delivery Detail:
Delivery time depends on order quantity.
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Product Description
Process
Vacuum frying is to fry and dehydrate food at low temperature (80~120℃), which can effectively reduce the damage of high temperature to food nutrients.
Vacuum Fried oil removal has a unique effect. Mainly used in:
Fruit: apple, kiwi, wood grape, persimmon, strawberry, grape, peach, pear, etc.
(2) vegetables: tomatoes, sweet potatoes, potatoes, green beans, shiitake mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, Onions, etc.;
(3) dried fruit: dates, peanuts, etc.;
Aquatic products and livestock meat, etc
Vacuum frying is to fry and dehydrate food at low temperature (80~120℃), which can effectively reduce the damage of high temperature to food nutrients.
Vacuum Fried oil removal has a unique effect. Mainly used in:
Fruit: apple, kiwi, wood grape, persimmon, strawberry, grape, peach, pear, etc.
(2) vegetables: tomatoes, sweet potatoes, potatoes, green beans, shiitake mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, Onions, etc.;
(3) dried fruit: dates, peanuts, etc.;
Aquatic products and livestock meat, etc
Low-temperature vacuum frying can prevent the deterioration of edible oils and avoid the need to add other antioxidants, which can improve the repeated utilization of oil and reduce the cost. Generally, the oil content of Fried food is as high as 40%~50%, while the oil content of vacuum Fried food is 10%~20%, 30%~40%, and the oil saving effect is significant. Food crisp but not greasy, can be stored well.
Under vacuum condition, the water in the cell space of fruits and vegetables vaporizes and expands rapidly, the space expands, the expansion effect is good, the product is crisp and delicious, and has good rehydration performance.
Under vacuum condition, the water in the cell space of fruits and vegetables vaporizes and expands rapidly, the space expands, the expansion effect is good, the product is crisp and delicious, and has good rehydration performance.
Vacuum Fried food advantage
Color preservation: vacuum frying, frying temperature is greatly reduced, and the fryer
Ned's oxygen concentration also dropped dramatically. Fried food is not easy to fade, color, brown, can maintain the color of the raw material itself. If the kiwi fruit is easily browned by heat, it can be kept green if Fried in vacuum.
Aroma protection: use vacuum frying, raw materials in a sealed vacuum state is heated. Most of the flavor components in the raw materials are water-soluble, which do not dissolve out in the oil, and these flavor components are further concentrated with the dehydration of the raw materials. Therefore, vacuum frying technology can well preserve the flavor of raw materials.
Reduce the deterioration degree of oil: the deterioration of frying oil includes oxidation, polymerization and thermal decomposition. In the process of vacuum frying, the oil is in the state of negative pressure, and the dissolved gases in the oil and fat escape quickly in large quantities, resulting in less pressure of water vapor and low frying temperature. Therefore, the deterioration degree of oil and fat is greatly reduced.
Color preservation: vacuum frying, frying temperature is greatly reduced, and the fryer
Ned's oxygen concentration also dropped dramatically. Fried food is not easy to fade, color, brown, can maintain the color of the raw material itself. If the kiwi fruit is easily browned by heat, it can be kept green if Fried in vacuum.
Aroma protection: use vacuum frying, raw materials in a sealed vacuum state is heated. Most of the flavor components in the raw materials are water-soluble, which do not dissolve out in the oil, and these flavor components are further concentrated with the dehydration of the raw materials. Therefore, vacuum frying technology can well preserve the flavor of raw materials.
Reduce the deterioration degree of oil: the deterioration of frying oil includes oxidation, polymerization and thermal decomposition. In the process of vacuum frying, the oil is in the state of negative pressure, and the dissolved gases in the oil and fat escape quickly in large quantities, resulting in less pressure of water vapor and low frying temperature. Therefore, the deterioration degree of oil and fat is greatly reduced.
Processing process:
Raw materials → screening → cleaning → slicing (cutting) → defrost → defrost → vacuum impregnation → cleaning → asphalt → vacuum frying → vacuum deoiling → seasoning → product packaging → storage.
Raw materials → screening → cleaning → slicing (cutting) → defrost → defrost → vacuum impregnation → cleaning → asphalt → vacuum frying → vacuum deoiling → seasoning → product packaging → storage.
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/Deep Fryers Vacuum FryingMachine Fried Chicken Equipment/High quality low temperature vacuum frying machine
/new product gas stainless steel nut peanut frying machine potato chips vacuum fryer machine manufacturer/Dehydration vacuum frying machine/2018 new product continuousvacuum fryer machine for food/Low temperature vacuum frying machine for fruits and vegetables/Professional supplier vacuum frying machine/pressure cooker/Dehydration vacuum frying machine/25 litres open basket stainless steel pressure cooker photo fryer/high quality factory price electric vacuum frying machine fryer/New Crispy low temperature vacuum frying machine with best/vacuum frying machine used fast food equipment advanced electric/Industrial low temperature vegetable and fruits french fries...Processed food types:
1) Fruits: apple, kiwi, bananas, jackfruit, persimmon, strawberries, grapes, peaches, pears, etc.;
(2) Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrot, green pepper, pumpkin, onion, etc.;
(3) Dried fruit class: jujube, peanut, etc.;
(4) Aquatic products, livestock and poultry meat, etc.
1) Fruits: apple, kiwi, bananas, jackfruit, persimmon, strawberries, grapes, peaches, pears, etc.;
(2) Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrot, green pepper, pumpkin, onion, etc.;
(3) Dried fruit class: jujube, peanut, etc.;
(4) Aquatic products, livestock and poultry meat, etc.
Detailed Images
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Product packaging
Certifications
Packing & Delivery
FAQ
Why Choose Us
1. Experience. Our company is specialized in manufacturing and selling the machines for twenty years .
2. Skilled and Professional man-power support.
3. Strict supply - china control, all the outsource parts which use on our machines are all domestic or international famous branded,so it make sure high quality and long lifetime of our machines.
4. Powerful warehousing ability, so make sure deliver quickly.
5. Our company has international technical service team and provides 24 hours online services and technical supports for customers
Shanghai Gengyond machinery Technology Co.,Ltd.
ADD: 709,No.1328,Hengnan, Road, Minhang District,
Jason
Mob : 0086 18116095133
( WhatsAPP & Skype & Wechat & QQ )
E-Mail: machinery3@genyond.com
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3Yrs
Business Type
Trading Company
Year Established
2013
Factory Size
Below 1,000 square meters
Total Employees
201 - 300 People
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