The vacuum fryer is a machine that can realize automatic frying.Its use not only greatly saves manpower and improves the efficiency of frying processing,but more importantly,it can achieve long-term continuous operation and is relatively simple to use.About why vacuum The frying machine can be used for a long time.Today I will introduce it to you.

First of all,we need to know that the vacuum fryer is designed based on the principle that oil and water have different specific gravity,are immiscible with each other,and automatically stratify.In the oil tank,there are a high-temperature oil layer,a buffer oil layer and a water layer.The slag dropped by the bombed materials falls into the water layer through the buffer oil layer before the high-temperature oil layer is carbonized,and is regularly discharged from the slag discharge port.The slag floating on the surface of the hot oil enters the filter oil tank and is filtered out under the driving of the hot oil circulation pump.

In addition,due to the buffer oil layer,the one-time refueling volume is twice that of the vacuum fryer with the same width,but the actual fuel consumption of the material is only 70%of the oil consumption of the vacuum fryer with the same width.At the same time,since the water molecules in the water below continuously enter the high-temperature oil layer during the frying process to replenish the moisture in the frying layer,it not only ensures the frying quality of the material,but also extends the service life of the oil.

After reading the above content,you can see that the long-term continuous operation of the vacuum fryer is achieved through technical principles.Of course,it is impossible to work indefinitely.The important thing is that you should clean and maintain the vacuum fryer regularly.work,so that the equipment will be better used when we use the vacuum fryer in the future.

Fruit and vegetable crisps use fresh fruits and vegetables as the main raw materials,use edible vegetable oil as the heat medium,and adopt advanced technologies such as low-temperature vacuum frying(VF).They can be quickly dehydrated and dried in a very short time to obtain very low moisture content.Fruit and vegetable food has low oil content,is crisp but not greasy,retains the original shape,color,aroma and taste of fruits and vegetables,and is rich in vitamins,minerals,fiber and other nutrients.It has the characteristics of low sugar,low salt,low fat,Characteristics such as low fever.

Flavor preservation effect:Using vacuum frying,the raw materials are heated in a sealed vacuum state.Most of the flavor components in the raw materials are water-soluble and do not dissolve in the oil.As the raw materials are dehydrated,these flavor components are further concentrated.Therefore,the use of vacuum frying technology can well preserve the aroma of the raw materials themselves.

Reduce the degree of grease deterioration:The deterioration of frying oil includes oxidation,polymerization,and thermal decomposition,and the main hydrolysis occurs when water or water vapor comes into contact with the oil.During the vacuum frying process,the oil is under negative pressure,and the gas dissolved in the oil escapes quickly and in large quantities.The water vapor pressure generated is small,and the frying temperature is low.As a result,the degree of deterioration of the oil is greatly reduced.