Vacuum fryer

Equipment characteristics

Vacuum low-temperature fryer is a kind of food processing equipment for low-temperature frying in a vacuum environment, mainly used in the processing of fruit and vegetable crisps, meat, aquatic products and other foods, with low temperature, low oil content, maintaining the original flavor of food and other characteristics, the core of which is to use vacuum to reduce the boiling point of moisture, so as to complete the frying, dehydration and de-oiling process at low temperature

Core features:
· Low temperature environment: The operating temperature is usually 80-120°C, which effectively avoids oil oxidation and nutrient loss caused by high temperature

· Low oil content: The oil content of the product can be controlled at 10%-20%, and some models can further reduce the oil content through optimized design

· Vacuum degreasing : Excess grease is removed by centrifugal degreasing technology in a vacuum state, and the degreasing speed is adjustable (0-750 rpm).

· Continuous production: Support automated production processes, including heating, frying, de-oiling and other processes are integrated

Key features:
· Water evaporation: The vacuum environment reduces the boiling point of water, allowing the water inside the food to evaporate quickly to form a porous structure

· Quality preservation: avoid oxidation and deterioration, and maintain the original color, taste and nutritional content of the food

· Energy saving and environmental protection: The oil-water separation system reduces oil loss and meets environmental protection requirements

Scope of application
It covers the processing of fruits (apples, bananas, etc.), vegetables (potatoes, pumpkins, etc.), dried fruits (jujubes, peanuts, etc.), meat and aquatic products (fish, shrimp, etc.).

1. Heating, frying, oil storage, deoiling, dehydration, oil filtration integrated design, under vacuum continuous completion, the product oil content is low, the product is in a state of negative pressure, food processing under this relatively hypoxic condition, can reduce or even avoid the harm caused by oxidation (such as fatty acid spoilage, enzymatic browning and other oxidative deterioration, etc.). Under negative pressure, with oil as the heat transfer medium, the water inside the food (free water and partially bound water) will evaporate sharply and be sprayed out, causing the tissue to form a loose and porous structure.

2. Automatically control the temperature and pressure (vacuum degree), no overheating or overpressure, to ensure product quality and safe production;

3. De-oiling adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content;

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

5. Oil filtration system: upper and lower oil tanks, double-chamber heating system, separate control of heating, circulation of filtered oil during frying, so that the oil is always clean and reduces oil waste;

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

Key features:
1. Heating, frying, oil storage, deoiling, dehydration, oil filtration integrated design, under vacuum continuous completion, the product oil content is low, the product is in a state of negative pressure, food processing under this relatively hypoxic condition, can reduce or even avoid the harm caused by oxidation (such as fatty acid spoilage, enzymatic browning and other oxidative deterioration, etc.). Under negative pressure, with oil as the heat transfer medium, the water inside the food (free water and partially bound water) will evaporate sharply and be sprayed out, causing the tissue to form a loose and porous structure.

2. Automatically control the temperature and pressure (vacuum degree), no overheating or overpressure, to ensure product quality and safe production;

3. De-oiling adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content;

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

5. Oil filtration system: upper and lower oil tanks, double-chamber heating system, separate control of heating, circulation of filtered oil during frying, so that the oil is always clean and reduces oil waste;

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

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