Eco Friendly Automatic Chips Frying Machine , Vacuum Frying Equipment 80-100kg

Fruit Chips Making Machine , Vacuum Frying Equipment

• Product Description

Vacuum fryer is a food production equipment for frying food in a vacuum environment, which requires lower oil temperature and less oxidation effect. It adopts vacuum low temperature frying technology to combine frying and dehydration organically to obtain fruit and vegetable food with very low water content.
With automatic temperature control, no overheating, no overvoltage, high efficiency, stable performance, easy installation and use. Suitable for frying fruits, vegetables, meat and other foods.

• Application

1. Vegetables:okra, carrot, potato, sweet potato, pumpkin, garlic, onion, mushroom, white gourd, etc.
2. Fruits:jujube, apple, banana, strawberry, jackfruit, durian, fig, etc.
3. Meat:beef, fish, shrimp, octopus, etc.
4. Seafoods: shrimp, small crab
5. Others:sweet peas, green soya bean, broad bean, etc.

• The vacuum fryer has the following advantages

1. Color retention effect: With vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is also greatly reduced. Fried food is not easy to fade, discolor, brown, and can maintain the color of the raw material itself. For example, kiwi fruit is extremely susceptible to heat browning. If it is vacuum fried, it can maintain its green color.

2. Preservative effect: vacuum frying, 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 fats and oils, and with the dehydration of the raw materials, these flavor components are further concentrated. Therefore, the vacuum frying technology can be used to preserve the flavor of the raw material itself.

3. Decrease the degree of fat deterioration: The deterioration of frying oil includes oxidation, polymerization, and thermal decomposition, and it is mainly caused by water or water vapor in contact with oil to produce hydrolysis. During the vacuum frying process, the oil is in a negative pressure state, and the German-dissolved gas quickly escapes in large quantities. The generated water vapor pressure is low and the frying temperature is low. As a result, the degree of deterioration of the fat is greatly reduced.

• Machine Technical Data

• After-sale service

We provide high quality service:
1) Consultation before, during, and after sales;
2) Project planning and design;
3) Debugging until everything is functional;
4) Shipping management from factory to the destination;
5) Installing, maintenance and operation training;
6) New production techniques and formulas;
7) 1 year complete warranty and life-time maintenance service.