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Vacuum Frying Machine
Overview of vacuum fryer:
Low temperature dehydration frying machine, also known as low-temperature vacuum frying machine or low-temperature frying, vacuum frying, fruit and vegetable crisps vacuum frying machine. It is to process, dehydrate, fry and dry all fresh fruits and vegetables under a certain degree of oxygen deficiency, which belongs to the low-temperature vacuum working condition. Moreover, when the boiling point is reached, the water changes from liquid to gas, which means that the raw materials quickly dehydrate the fruit and vegetable chips at high boiling temperatures. Complete a series of tasks and take out the pot from the left back.
The vacuum fryer uses a thermal conductive medium to reduce temperature and complete the dehydration of raw materials under vacuum conditions. It is used for the production of the following raw materials:
1. Fruits: apples, bananas, pineapples, peaches, etc.
2. Vegetables: Carrots, pumpkins, beans, sweet potatoes, taro, potatoes, garlic, green peppers, onions, etc.
3. Nuts: cashews, peanuts, etc
4. Seafood, meat, etc
Characteristics of vacuum fryer:
1. Pneumatic valves do not require manual opening and closing to avoid burns.
2. Observation ports and lighting fixtures facilitate the observation of bubbles, accurately determine the end time of frying, and produce high-quality products.
3. Set different frying temperatures, degreasing times, and degreasing speeds for different products and production processes.
4. Equipped with specialized oil washing devices and sewage outlets, ensuring cleanliness and hygiene.
5. Multiple frying methods can be selected according to different materials: forward and reverse rotation or static.
6. Adopting bottom degreasing method, the operation is very smooth.
7. The oil removal device adopts a gear reduction and motor integrated motor, directly connected to the cargo basket shaft, for rapid oil removal, free deceleration and shutdown, without slipping phenomenon of belt transmission, ensuring the complete shape of the product, no breakage, and high yield.
The products produced by low-temperature frying machines remain unchanged in color, nutrition, and taste. The oil content on the product is very low, and the fat content is also very low. Nutrition will not change. Eating is both reassuring and safe
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