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No. 26, Jinchuang Road, Xingang Street, Penglai District, Yantai City, Shandong Province
Tel :
Email : vacuumfryer2008@gmail.com
Continuous vacuum fryer
Multi functional vacuum frying is easy to make. Equipped with a vacuum fryer, saving space and controlling acrylamide.
The continuous vacuum fryer produces various fried products, including root vegetables and fruits, with a low fat content, and is one of the new frying systems. The product is at a lower temperature, thereby reducing oil absorption, reducing fat content, and reducing the generation of acrylamide, regardless of sugar content. Produce healthy products with more natural colors, flavors, and textures.
Gain the benefits of vacuum frying without the complexity of an external vacuum chamber. Like our other continuous fryers, the unified vacuum fryer is easy to clean and maintain without the need for dangerous, labor-intensive work, such as entering and exiting the vacuum chamber.
Components:
Continuous feeding system and vacuum discharge lock;
Vacuum system: equipped with a vacuum pump, air filter, condenser, oil remover, and condensate collection box;
Discharge lock;
Oil circulation system: oil pump, heat exchanger, automatic oil filter;
Lighting inspection window;
Automatic oil level control;
Clean and in place system;
Temperature and pressure control;
PLC control operation of product feeding, fryer operation, and cleaning system;
Conveyor hoist;
Stainless steel structure;
Continuous automatic centrifugal oil removal;
advantage
·Maintain a vacuum inside the fryer component;
·Operating below normal atmospheric pressure, water boils at lower temperatures;
·Fried snacks made from potatoes, apples, yams, and other high sugar products, without browning;
·Control acrylamide;
·The frying oil temperature can be maintained below 120 ℃, at which point acrylamide will not form;
·Using less floor space and energy than traditional vacuum fryers;
·Integrated degreasing centrifuge reduces product oil content;
·Significantly reduce the formation of free fatty acids in the start-up preheater;
·Protecting product quality and producing healthy products with more natural colors, flavors, and textures;
·Save a large amount of labor and ensure food hygiene and safety;
·Short frying time, high efficiency, energy saving, and low fat
Description：
Multi functional vacuum frying is easy to make. Equipped with a vacuum fryer, saving space and controlling acrylamide.
The continuous vacuum fryer produces various fried products, including root vegetables and fruits, with a low fat content, and is one of the new frying systems. The product is at a lower temperature, thereby reducing oil absorption, reducing fat content, and reducing the generation of acrylamide, regardless of sugar content. Produce healthy products with more natural colors, flavors, and textures.
Gain the benefits of vacuum frying without the complexity of an external vacuum chamber. Like our other continuous fryers, the unified vacuum fryer is easy to clean and maintain without the need for dangerous, labor-intensive work, such as entering and exiting the vacuum chamber.
Components:
Continuous feeding system and vacuum discharge lock;
Vacuum system: equipped with a vacuum pump, air filter, condenser, oil remover, and condensate collection box;
Discharge lock;
Oil circulation system: oil pump, heat exchanger, automatic oil filter;
Lighting inspection window;
Automatic oil level control;
Clean and in place system;
Temperature and pressure control;
PLC control operation of product feeding, fryer operation, and cleaning system;
Conveyor hoist;
Stainless steel structure;
Continuous automatic centrifugal oil removal;
advantage
·Maintain a vacuum inside the fryer component;
·Operating below normal atmospheric pressure, water boils at lower temperatures;
·Fried snacks made from potatoes, apples, yams, and other high sugar products, without browning;
·Control acrylamide;
·The frying oil temperature can be maintained below 120 ℃, at which point acrylamide will not form;
·Using less floor space and energy than traditional vacuum fryers;
·Integrated degreasing centrifuge reduces product oil content;
·Significantly reduce the formation of free fatty acids in the start-up preheater;
·Protecting product quality and producing healthy products with more natural colors, flavors, and textures;
·Save a large amount of labor and ensure food hygiene and safety;
·Short frying time, high efficiency, energy saving, and low fat
The continuous vacuum fryer produces various fried products, including root vegetables and fruits, with a low fat content, and is one of the new frying systems. The product is at a lower temperature, thereby reducing oil absorption, reducing fat content, and reducing the generation of acrylamide, regardless of sugar content. Produce healthy products with more natural colors, flavors, and textures.
Gain the benefits of vacuum frying without the complexity of an external vacuum chamber. Like our other continuous fryers, the unified vacuum fryer is easy to clean and maintain without the need for dangerous, labor-intensive work, such as entering and exiting the vacuum chamber.
Components:
Continuous feeding system and vacuum discharge lock;
Vacuum system: equipped with a vacuum pump, air filter, condenser, oil remover, and condensate collection box;
Discharge lock;
Oil circulation system: oil pump, heat exchanger, automatic oil filter;
Lighting inspection window;
Automatic oil level control;
Clean and in place system;
Temperature and pressure control;
PLC control operation of product feeding, fryer operation, and cleaning system;
Conveyor hoist;
Stainless steel structure;
Continuous automatic centrifugal oil removal;
advantage
·Maintain a vacuum inside the fryer component;
·Operating below normal atmospheric pressure, water boils at lower temperatures;
·Fried snacks made from potatoes, apples, yams, and other high sugar products, without browning;
·Control acrylamide;
·The frying oil temperature can be maintained below 120 ℃, at which point acrylamide will not form;
·Using less floor space and energy than traditional vacuum fryers;
·Integrated degreasing centrifuge reduces product oil content;
·Significantly reduce the formation of free fatty acids in the start-up preheater;
·Protecting product quality and producing healthy products with more natural colors, flavors, and textures;
·Save a large amount of labor and ensure food hygiene and safety;
·Short frying time, high efficiency, energy saving, and low fat
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