Payment & Shipping Terms:
|Name:||Vacuum Frying Food Machine||De-oil Speed & Form:||300 R/ Min Inside-collocate De-oil|
|Steam Pressure:||0.4~0.8mpa (adjustable)||Material Basket:||1 Set|
|Function:||Remove Imputies In The Oil||Working Degree:||-0.095mpa~-0.098mpa|
|Filter Type:||Vacuum Filter||Application:||Snacks / Fruit, Vegetables, Seafood|
Defatted Vacuum Frying Equipment,
10kg/h Vacuum Frying Equipment,
SS304 Vacuum Frying Equipment
Potato sticks defatted vacuum electric fryer
Vacuum electric fryer
Vacuum electric fryer technology comes from the motherland, and its advantages include low energy consumption, low price, high quality, high reliability, and stable operation. In the vacuum frying process, the oil temperature is truly controllable and stable.
The vacuum fryer consists of a frying pan, a basket, a condenser, a vacuum pump, an oil receiver with an electric heater, a valve, a control system, etc. The fully automatic vacuum fryer (BVF-60) is a complete automatic control system with PLC and touch screen Wait for the parts, frying and de-oiling under vacuum conditions, and then start de-oiling after frying in the vacuum chamber, which keeps the oil content low until you reach your desired goal.
The vacuum fryer is suitable for potato sticks, French fries, potato chips, nori, banana, taro, pumpkin, sweet potato and other vegetables. According to the French fries, the capacity output is 10kg/h.
The food will be processed by vacuum frying and degreasing at a relatively low temperature. Vacuum frying can prevent the nutrition of food from being lost due to high temperature. It can effectively maintain the original color and flavor and reduce the processing cost. The oil content of food is less than 20%. These foods can be stored for a long time, are crunchy and delicious.
|Raw Material Input||30kg-50kg||80kg-100kg||170kg-200kg|
|Machine Material||food grade SS304||food grade SS304||food grade S304|
The working principle of empty frying equipment:
Water is removed in a short period of time under vacuum. In addition, when using vacuum, the oil will not enter the loose pores, and the oil will be completely removed while maintaining the vacuum, reducing the oil content in the finished product to a lower percentage. It can reach 30%.
Depending on the product and its pre-cooking (bleaching, dipping, freezing), products with different characteristics can be obtained-more or less thick characteristics (bubble food), crisper or softer, different color strengths, etc.
|Low temperature frying (90-120℃)||Deep oil frying (up to 180℃)|
|Nutrients and vitamins remain up to 99.99% intact.||Nutrient and vitamins get destroyed by more than 50%|
|The absorption of oil reduced by 50% in vacuum.||The oil content is between 25%-45%.|
|The original taste can be maintain||There is not originality in taste so it needs a lot of spices for better tasty.|
Vacuum fryer and its advantages:
Can produce many different products such as fruits (apples, bananas), vegetables (sweet potatoes, beetroot, carrots and many others), meat, fish
Fully preserve the useful properties of raw materials, vitamin content and minerals. Intensify the organic taste and unique smell without adding manufacturing ingredients.
The automated management scheme ensures that you can fry individual products in different modes without adjustments.
The oil is not exposed to high temperature, does not burn, does not ingest peculiar smell and color pigments, does not need to be replaced, and can be recycled.
The highest energy efficiency-no energy loss. In a dry place, no bad smell (smoke) and steam will be produced.
Vacuum dryer / fryer equipment is currently the most modern preservation system. The method of frying and drying under vacuum is absolutely sealed-no smoke, oil mist and odor.
Contact Person: Grace Li