The fully automatic vacuum frying machine fry and dehydrate food at low temperature(80~120℃),which can effectively reduce the damage of high temperature to the nutritional content of food.The working principle of the fully automatic vacuum frying machine is as follows:

In a vacuum system with a vacuum degree of 0.098Mpa,that is,an absolute pressure of 0.09Mpa,the boiling point of water is about 40 degrees.In a negative pressure vacuum state,oil is used as the heat medium,and the heat penetration of the oil causes the food to melt.The water evaporates rapidly and ejects,and the heat of the oil enters the inside of the food tissue,causing the food cells to expand and transport the porous tissue structure to achieve the puffing effect.

Fully automatic vacuum frying machine equipment is closely related to vacuum and low temperature when frying and processing food.In a high vacuum state,the low-heat oil temperature(80~120℃)is enough to reach the boiling point of water,allowing the water in the food to evaporate evenly.It can also reduce the harm caused by oxidation,and low temperature can avoid the production of harmful chemical components and carcinogens caused by high-temperature frying,making the food naturally green and beneficial to health.