High Efficiency Vacuum Frying Machine , Heavy Industrial Meat Processing Equipment

Vacuum frying machine

This vacuum frying machine is to fry and dehydrate food in low temperature (80~120℃), which can effectively reduce the damage of high temperature to food nutrients. Vacuum frying and removing oil have unique effect.

The automatic filtration system keeps oil fresh and extends its usable life. This saves you money over the life of the fryer and keeps your food tasting consistent every time. A built-in cold zone in the vat collects breading fall-off, keeping oil fresh and clean. With the push of a button and the twist of a handle, filtering oil is easy and safe. The patented quick-disconnect allows for easy removal of the filtering vat.

Steps:

raw material – selection – slicing (cutting sections) – fixing – draining – quick-freezing – thawing - vacuum impregnation – washing – draining - vacuum frying - vacuum de-oiling – flavoring – packing – storing.

1> Keep fresh color. In vacuum condition the oil temperature is decreased greatly and oxygen in the oil is also decreased much. It can make the food keep its color especially for Kiwifruit.

2> Keep flavor: The material is heated in vacuum condition and can keep its flavor.

3> Make the fried fruit easy to stock

4> the machine works in low temerature condition(80-120 degree) ,it can efficently avoid damages caused by high temperature to food's nutrition

Principle:

Fruit and vegetable chips are made from fresh fruit and vegetables, using edible vegetable oil as a heat medium. The advanced technology such as vacuum deep-fried (VF-Vacuum Fryer) can quickly dehydrate and dry in a very short time with few water content and little oil.

It tastes crisp but not greasy, and has preserved the original shape, color, aroma, taste of fruits and vegetables. And it is also rich in vitamins, minerals, fiber and other nutrients, with lower sugar, lower salt, low fat, lower calorific and so on.

Features:

• High efficiency, environmental protection and energy saving.

The Vacuum frying machine has advanced de-oiling device. It mainly adopts the motor of gear reduction and motor integration, directly connected with the basket shaft.

Thus, it can achieve a quick de-oiling, free deceleration and shutdown and without belt drive slippage. And it also can guarantee the complete shape of products in high efficiency.

• The Vacuum frying machine also adopts two-stage vacuum system and high-efficiency condenser to ensure vacuum (gauge pressure) up to -0.1MPa, which can shorten processing time, improve efficiency and lower oil content.

Application:

• Fruit: like apple, banana, kiwi, pineapple, winter jujube, strawberry, jackfruit, etc.
• Vegetable: like carrot, radish, sweet potato, pumpkin, garlic, onion, mushroom, winter melon, okra, etc.
• Meat: beef, fish fillets, shrimp, octopus, etc.
• Dried fruits: green beans, broad beans, etc.
• Aquatic products and livestock and poultry meat. Low-temperature vacuum frying can prevent the deterioration of edible oils and fats, without adding other antioxidants, it can improve the repeated utilization of oil and reduce costs.
  Generally fried foods have a high oil content of 40%~50%, while the vacuum fried food The oil content is 10%-20%, the fuel saving is 30%-40%, and the saving effect is remarkable.
  Food Crisp but not greasy, good storage performance. In the vacuum condition, the water in the cell gap of the fruit and vegetable is rapidly vaporized, expanded, the clearance expands, the puffed effect is good, the product is crisp and delicious, and has good re water performance.