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Vacuum frying equipment manufacturers-Vacuum frying machine is synchronous precision high stable operation. Vacuum frying technology is in 20 centuries 60 time end and 70 time early rise, at the beginning for fried potato chips, got better quality product than the general traditional frying process, and then someone uses it to dry fruit slices. Since the 1980s, the development of this technology has been faster and more widely used.
Vacuum frying equipment manufacturers-Advanced vacuum frying machine frying temperature should be lower than 95℃, to avoid the previous generation of vacuum frying (80 ~ 120℃) temperature is too high waste oil problem. Due to the low temperature of vacuum frying, it is not advisable to use electricity as a heating method, which will produce a large amount of waste oil due to high temperature, which is clearly stipulated in the industry standard of fruit and vegetable crisp equipment. At the same time, the large capacity of vertical vacuum frying machine has many disadvantages, deoiling and heat will produce serious problems, resulting in the initial expansion of fruit and vegetable chips is not good, the oil content is too high, the large capacity of vertical vacuum frying machine industrialization is not mature.
Vacuum frying equipment manufacturers-Types of processed foods:
① Fruit: apple, kiwi, banana, pineapple, persimmon, strawberry, grape, peach, pear, etc.;
② Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green peppers, pumpkins, Onions, etc.;
③ Dried fruits: dates, peanuts, etc.;
(4) Aquatic products and livestock and poultry meat
Vacuum frying equipment manufacturers-Vacuum frying machine main features
1, heating, frying, oil storage, deoiling, dewatering, oil filter integration design, continuity and under vacuum and low oil content products, the product is in negative pressure condition, under the condition of the relative lack of oxygen in food processing, can reduce or even avoid oxidation (such as fatty acids, enzymatic Browning and other oxidation, etc.) caused by the damage. In the negative pressure state, with oil as a heat transfer medium, the water inside the food (free water and part of the combined water) will rapidly evaporate and eject, so that the organization to form loose porous structure;
2, automatic control of temperature and pressure (vacuum), no overheating, no over pressure, to ensure product quality and safe production;
3, deoiling adopts frequency conversion speed regulation, 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 utilization rate of water and reduce the loss of oil;
5, oil filtration system: oil tank, double chamber heating system, separate control heating, frying cycle filtration oil, so that the oil always keep clean, and reduce the waste of oil;
6, the machine is made of stainless steel material, has the characteristics of high efficiency, stable performance, easy installation and use.
Above is the introduction of the main characteristics of vacuum frying machine, need friends can be with us at any time Vacuum frying equipment manufacturers Contact.