Continuous vacuum frying machines are widely used in the food processing industry.The characteristics of continuous vacuum frying machines are as follows:

1.The integrated design of heating,frying,oil storage,deoiling,dehydration and oil filtration is completed continuously under vacuum.The product has low oil content and is in a negative pressure state.Food processing is carried out under such relatively oxygen-deficient conditions.,can reduce or even avoid the harm caused by oxidation(such as fatty rancidity,enzymatic browning and other oxidative deterioration,etc.).In a negative pressure state,using oil as the heat transfer medium,the moisture inside the food(free water and partially bound water)will evaporate rapidly and eject,causing the tissue to form a loose and porous structure.

2.Automatically control temperature and pressure(vacuum degree)without overheating or overpressure to ensure product quality and safe production.

4.The oil-water separation system can cool and separate evaporated water and oil,reduce water circulation pollution,improve water reuse rate,and reduce oil loss.

The development of continuous vacuum frying machines promotes the technological progress of my country's existing food processing industry.