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Fruit 11kw 80kg Input 0.4mpa Vacuum Frying Equipment

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Fruit 11kw 80kg Input 0.4mpa Vacuum Frying Equipment

Large Image : Fruit 11kw 80kg Input 0.4mpa Vacuum Frying Equipment

Product Details:

Place of Origin:	Made in China
Brand Name:	Liuyi
Model Number:	VF-LY50, VF-LY-100, VF-LY-200

Payment & Shipping Terms:

Minimum Order Quantity:	Negotiable
Price:	Price Can Be Negotiated
Packaging Details:	20'G/40'G Container
Delivery Time:	20~25 Days After Receiving The Deposit
Payment Terms:	T/T
Supply Ability:	50 Sets per Month

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Detailed Product Description

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
High Light:	0.4mpa Vacuum Frying Equipment , 80kg Input Vacuum Frying Equipment , 11kw Vacuum Frying Equipment

Low temperature frying vacuum fryer

What is a vacuum fryer?

The vacuum fryer is a machine designed to fry vegetables, fruits, fish and meat at low temperatures. The equipment has the ability to reduce the oil content in food, sometimes it can be reduced to less than 15%. It can also help curb the nutrient loss of foods that are usually cooked or fried at high temperatures. The vacuum fryer also maintains the color, consistency and flavor of the food. Compared with other types of fried foods, foods fried in this frying method can be stored for a longer time.

SPECIFICATIONS
Model	VF-LY50	VF-LY100	VF-LY200
Raw Material Input	30kg-50kg	80kg-100kg	170kg-200kg
Machine Material	food grade SS304	food grade SS304	food grade S304
Basket size	Φ600mm*H500mm	Φ750mm*H530mm	Φ1200mm*H600mm
LWH	140035002500mm	180040002900mm	250045003100mm
Oil Volume	300-500kg	600-800kg	1000-1200kg
Vacuum Degree	-0.095mpa~-0.098mpa	-0.095mpa~-0.098mpa	-0.095mpa~-0.098mpa
Steam Pressure	4-8kg	4-8kg	4-8kg
Frying Temperature	75-110℃	75-110℃	75-110℃
Oil Pump	3kw	5.5kw	7.5kw
Vacuum Pump	7.5kw	11kw	15kw

Working principle of vacuum fryer

Low-temperature vacuum frying can prevent the quality of edible fats from degrading. There is no need to add other antioxidants, which can increase the reuse rate of grease and reduce costs. The oil content of fried food is as high as 40%-50%, and the oil content of vacuum fried food is as high as 40%-50%. At 10%-15%, fuel saving is 30%-40%, the fuel saving effect is remarkable, the food is crisp but not greasy, and the storage performance is good. Under vacuum, the moisture in the intercellular spaces of fruits and vegetables is rapidly vaporized, expanded, and the interstices are enlarged, and the puffing effect is good. The product is crispy and delicious, and has good hydrating properties.

Low Temperature Frying vs Deep Oil Frying

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.

This vacuum fryer is a machine used to fry vegetables, fruits, fish and meat at low temperatures. The equipment has the ability to reduce the oil content in food, sometimes it can be reduced to less than 15%. It can also help curb the nutrient loss of foods that are usually cooked or fried at high temperatures. The vacuum fryer can also maintain the color, consistency and flavor of the food. Compared with other types of fried foods, foods fried in this frying method can be stored for a longer time.

These machines are sometimes very large, and were originally made to make potato chips. They are usually made of stainless steel and are basically frying equipment to reduce the harmful effects of frying fat. This technology can remove moisture and air in the frying chamber, resulting in a state close to vacuum. A number of studies have shown that vacuum frying can reduce the carcinogen acrylamide (a chemical compound found in certain foods). The conventional air frying method obviously cannot reduce the presence of this compound.

There are two types of vacuum fryer. Intermittent vacuum fryer is used for smaller operations, suitable for vegetables and fruits. Larger continuous vacuum fryer is better for longer-lasting commercial use. The oil in a batch fryer needs to be changed more frequently than a continuous fryer. This allows continuous vacuum fryer to reduce production costs and therefore is more attractive to larger manufacturers.

The operation of the vacuum fryer is relatively simple. The pump creates a vacuum, and programmable electronics allow the user to control the system. Food placed in boiling oil will quickly lose moisture. A vacuum fryer allows food fry at a reduced temperature and retains more moisture and flavor. This process can also reduce the amount of oil in fried foods, although the exact amount depends on the specific type of fryer used.

Studies have shown that the oil content of vacuum fried potato chips may be 50% less than that of potato chips fried using conventional frying methods. Compared with foods fried by other methods, foods fried in a vacuum fryer usually retain higher levels of nutrients. Vacuum-fried foods cannot meet the requirements of a comprehensive nutritional diet, but they can make snacks healthier. One disadvantage of using a vacuum fryer is that the process is more expensive than conventional atmospheric methods.

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Contact Person: Grace Li