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Industrial vacuum frying machine
Fruit category: Apple, kiwi, banana, wood pineapple, persimmon, strawberry, grape, peach, pear, etc.
Vegetables: tomatoes, sweet potatoes, potato, beans, incense mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc.
JuJube, Peanut, Aquatic products and livestock and poultry meat.
Low-temperature vacuum frying can prevent the deterioration of edible oils and fats, without adding other antioxidants, it can improve the repeated utilization of oil and reduce costs. Generally fried foods have a high oil content of 40%~50%, while the vacuum fried food The oil content is 10%-20%, the fuel saving is 30%-40%, and the saving effect is remarkable.
Working Principle
Fruit and vegetable chips is it with fresh fruits and vegetables as the main raw material, with edible vegetable oil as heat medium, use the advanced technology, such as vacuum low temperature frying dehydration dry quickly within a very short time, obtain the moisture content is very low fruit and vegetable food, low oil content, crisp and not greasy, preserved fruits and vegetables original shape, color, aroma, taste, and rich in vitamins, minerals, fiber and other nutrients, with low sugar, low salt, low fat, low thermal characteristics.
Scope Of Application
1. Fruits: such as apple, banana, kiwi, pineapple, winter jujube, strawberry, jackfruit, etc.
2, vegetables: such as carrots, radish, sweet potato, pumpkin, garlic, onion, edible fungus, wax gourd, okra, etc.
3, meat: such as beef, fish, shrimp, octopus and so on.
features
1, The integrated design of heating, frying, oil storage, deoil, dehydration and oil filtration is completed in a vacuum. The product is low in oil content and the product is in a negative pressure state. The food processing under this condition of relative hypoxia can reduce or even avoid oxidation (such as fat rancidity, enzymatic browning, and other oxidative metamorphism. The harm caused by it. In the negative pressure state, with oil as the heat transfer medium, the water in the food (free water and part of the water) will evaporate rapidly and spray out, making the tissue loose and porous structure.
2, Automatic control of temperature and pressure (vacuum), no overheating, no over press, to ensure product quality and safety in production;
3. Deoiling adopts variable frequency speed regulation, which is suitable for all products with low oil content and high oil content.
4. The oil-water separation system water and oil, reduce the pollution of the water cycle, improve the repeated utilization rate of water, and reduce the oil consumption.
5, oil filtration system: The circulating filter oil during frying keeps the oil clean and reduces the waste.
6, The machine is made of stainless steel and has the characteristics of high efficiency, stable performance, convenient installation and use.
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