Commercial Continuous Vacuum Fryer / Vacuum Frying Equipment 170~200kg/ Time

Commercial Continuous Vacuum Fryer / Vacuum Frying Equipment 170~200kg/ Time

Ⅰ. Continuous Vacuum Fryer Description

Advantages of vacuum fryer

1) High utilization rate of oil frying

During the vacuum frying process, the fat is in a negative pressure state, and the gas dissolved in the fat quickly escapes in a large amount, reducing the probability of the fat being oxidized when it contacts the air; the boiling point of water in the food is reduced, the steam pressure generated is small, and the temperature Low, the degree of deterioration of grease is greatly reduced.

2) Less fuel consumption

In the vacuum frying process, the moisture vaporization speed is fast, so the structure of the fried product is porous and loose, and the oil is degreased in a vacuum state, which reduces the retention of oil in the loose structure of the fried product. The degreasing effect is good and the oil content of the fried product is low.

3) Using advanced vacuum low temperature frying technology, it can quickly dehydrate and dry in a very short period of time to obtain foods with very low water content. The characteristics of the vacuum fryer for fries are low oil content, crisp and not greasy, and preserve the original food Shape, color, fragrance, taste, and vitamins, minerals, fiber and other nutrients

Ⅱ. Continuous Vacuum Frying Machine Advantage(vs intermittent fryer) 

Continuous vacuum frying machine, from feeding to dumping oil, is completed in one machine. The whole process is carried out under full vacuum without repeatedly damaging the vacuum environment, which can make the quality of the fried food better. At the same time, it can extend the service life of frying oil to save production costs.

The intermittent vacuum fryer has to destroy and re-establish vacuum condition in each frying process, with more auxiliary work, low production efficiency and unstable chips quality. When frying is intermittent operated, feeding and unloading are very complex and labor intensive. Due to batch frying, each time if the feed is too much, it is easy to stick to each other due to the overstock of weight, which affects the breakage deformation. At the same time, the evaporation of water during frying is from more to less, and the vacuum in the frying chamber varies greatly. , thereby the product quality will be affected.

Ⅲ. Technical Data

Catalog for Automatic Vacuum Frying Machine.pdf

Ⅳ. Continuous Vacuum Fryer Application

Vegetables:okra, carrot, potato, sweet potato, pumpkin, garlic, onion, mushroom, white gourd, etc.

Fruits:jujube, apple, banana, strawberry, jackfruit, durian, fig, etc.

Meat:beef, fish, shrimp, octopus, etc.

Others:egg, sweet peas, green soya bean, broad bean, etc.

The continuous vacuum frying machine produced by Qingdao Liuyi Machinery Co., Ltd. has the characteristics of high efficiency, good quality and high degree of automation. It overcomes the shortcomings of batch vacuum fryer and is the development direction of vacuum fryer. At the same time, the cost does not increase much because of the same vacuum system and thermal cycle system as the batch fryer. It is the best choice for fruit and vegetable chip processing enterprises.