How much do you know about the characteristics of Best Combined vacuum fryer manufacturers? Let's take a look at it briefly!
1. The integrated design of heating, frying, oil storage, de-oiling, 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, oil is used as the heat transfer medium, and the water inside the food will evaporate and spray out, causing the tissue to form a loose and porous structure;
2. Automatic control of temperature and pressure, no overheating, no overpressure, ensuring product quality and safe production;
3. De-oiling 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 the water cycle, increase the repeated use rate of water, and reduce the loss of oil;
5. Oil filtration system: upper and lower oil tanks, double-chamber heating system, separate heating control, and circulating oil filtering during frying, so that the oil is always kept clean, and the waste of oil is reduced;
The above is a brief introduction to the relevant knowledge about the characteristics of Best Combined vacuum fryer manufacturers.