Active Member
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[China]
Address: No.220 Shenzhen North Rd, Laixi, Qingdao, China
Contact name:Ms. Grace Li
Qingdao Liuyi Machinery Co., Ltd. |
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Continuous Vacuum Frying Machine 300r/ Min Deoiling Revolution For Jackfruit Chips
Advantages of vacuum fryer
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.
Deep Frying vs. Vacuum Frying
| Vacuum Frying | Deep Frying |
| Frying happens below the boiling point of water ie 100℃ (used for steaming the vegetable)…So there is no burning of any ingredients. | Frying happens at 200-250℃. At this temp, burning of ingredients happens. |
| There is no oxygen so no oxidation of minerals | There is oxygen in atmosphere reacts with minerals for Oxide like Calcium Oxide, Iron Oxide, Manganese Oxide etc. |
| Nutrients and vitamins remain up to 99.99% intact. | Nutrient and vitamins get destroyed by more than 50% |
| The natural fiber remains intact up to 100% | The natural fiber get broken by up to 100% |
Technical Parameter
| SPECIFICATIONS | |||
| Model | VF-LY50 | VF-LY100 | VF-LY200 |
| Raw Material Input | 30kg-50kg | 80kg-100kg | 170kg-200kg |
| Machine Material | food grade SS304 | food grade SS304 | food grade S304 |
| Basket size | Φ600mm*H500mm | Φ750mm*H530mm | Φ1200mm*H600mm |
| L*W*H | 1400*3500*2500mm | 1800*4000*2900mm | 2500*4500*3100mm |
| Oil Volume | 300-500kg | 600-800kg | 1000-1200kg |
| Vacuum Degree | -0.095mpa~-0.098mpa | -0.095mpa~-0.098mpa | -0.095mpa~-0.098mpa |
| Steam Pressure | 4-8kg | 4-8kg | 4-8kg |
| Frying Temperature | 75-110℃ | 75-110℃ | 75-110℃ |
| Oil Pump | 3kw | 5.5kw | 7.5kw |
| Vacuum Pump | 7.5kw | 11kw | 15kw |
Vacuum Deep Fryer Components
Catalog for Automatic Vacuum Frying Machine.pdf
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.
