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Do you know what are the characteristics of the vacuum fryer? Follow the editor of Experimental vacuum fryer For sale to have a simple understanding of it!
1. The integrated design of heating, frying, oil storage, deoiling, dehydration and oil filtration is completed continuously under vacuum, the oil content of the product is low, and the product is in a negative pressure state. Food is carried out under this relatively hypoxic condition. Processing, can reduce or even avoid the harm caused by oxidation. In the negative pressure state, with oil as the heat transfer medium, the moisture inside the food will be rapidly evaporated and ejected, making the tissue form a loose and porous structure;
2. Automatically control temperature and pressure, without overheating and overpressure, to ensure product quality and safe production;
3. The deoiling 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 water circulation, improve the repeated use rate of water, and reduce the loss of oil;
5. Oil filtration system: upper and lower oil tanks, dual-chamber heating system, independent control of heating, circulating oil during frying, so that the oil is always clean and the waste of oil is reduced;
6. The machine is made of stainless steel material, which has the characteristics of stable performance, convenient installation and use.
The above is the small series of Experimental vacuum fryer For sale: a brief introduction to the relevant knowledge of vacuum fryer.