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Experimental vacuum fryer
The VF10TS vacuum fryer produced by our company is an intermittent type, with top oil removal and side door opening. Can be used for experimental frying of various fruit and vegetable products.
Equipment advantages: modular design concept, highly integrated manufacturing, fast and convenient installation, and high production efficiency for customers.
The composition system of a vacuum fryer includes a vacuum fryer, an oil circulation heating system, a vacuum system, a water vapor capture system, a hydraulic system, an automatic oil removal system, and an electrical control system.
1. The vacuum system consists of a vacuum kettle, a water vapor capture condenser, a water ring vacuum pump, a water cooling system, and related valves and pipelines. Used for vacuuming the system to maintain a high vacuum during the frying process.
2. The oil steam heating system consists of globe valves, steam solenoid valves, safety valves, related valves and pipelines, monitoring instruments, etc. Used to heat edible oil.
3. The hydraulic system consists of a hydraulic station, hydraulic cylinders, etc., used for manual basket lifting and automatic frying processes.
4. The electronic control system adopts internationally renowned PLC, touch screen, and low-voltage electrical components for system protection and automatic control.
5. The degreasing system is used for vacuum centrifugal degreasing at the end of frying to reduce the oil content of fried food.
Short frying time, high efficiency, energy saving, and low fat
Description：
The VF10TS vacuum fryer produced by our company is an intermittent type, with top oil removal and side door opening. Can be used for experimental frying of various fruit and vegetable products.
Equipment advantages: modular design concept, highly integrated manufacturing, fast and convenient installation, and high production efficiency for customers.
The composition system of a vacuum fryer includes a vacuum fryer, an oil circulation heating system, a vacuum system, a water vapor capture system, a hydraulic system, an automatic oil removal system, and an electrical control system.
1. The vacuum system consists of a vacuum kettle, a water vapor capture condenser, a water ring vacuum pump, a water cooling system, and related valves and pipelines. Used for vacuuming the system to maintain a high vacuum during the frying process.
2. The oil steam heating system consists of globe valves, steam solenoid valves, safety valves, related valves and pipelines, monitoring instruments, etc. Used to heat edible oil.
3. The hydraulic system consists of a hydraulic station, hydraulic cylinders, etc., used for manual basket lifting and automatic frying processes.
4. The electronic control system adopts internationally renowned PLC, touch screen, and low-voltage electrical components for system protection and automatic control.
5. The degreasing system is used for vacuum centrifugal degreasing at the end of frying to reduce the oil content of fried food.
Short frying time, high efficiency, energy saving, and low fat
Equipment advantages: modular design concept, highly integrated manufacturing, fast and convenient installation, and high production efficiency for customers.
The composition system of a vacuum fryer includes a vacuum fryer, an oil circulation heating system, a vacuum system, a water vapor capture system, a hydraulic system, an automatic oil removal system, and an electrical control system.
1. The vacuum system consists of a vacuum kettle, a water vapor capture condenser, a water ring vacuum pump, a water cooling system, and related valves and pipelines. Used for vacuuming the system to maintain a high vacuum during the frying process.
2. The oil steam heating system consists of globe valves, steam solenoid valves, safety valves, related valves and pipelines, monitoring instruments, etc. Used to heat edible oil.
3. The hydraulic system consists of a hydraulic station, hydraulic cylinders, etc., used for manual basket lifting and automatic frying processes.
4. The electronic control system adopts internationally renowned PLC, touch screen, and low-voltage electrical components for system protection and automatic control.
5. The degreasing system is used for vacuum centrifugal degreasing at the end of frying to reduce the oil content of fried food.
Short frying time, high efficiency, energy saving, and low fat
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