Bean / Jackfruit Chips Vacuum Frying Machine Computer Control Customized

Bean / Jackfruit Chips Vacuum Frying Machine Computer Control Customized

• Product Description

Vacuum frying is a method of frying and dehydrating food at low temperature (80 ~ 120 ℃), which can effectively reduce the damage of high temperature to the nutritional components of food. Vacuum frying has a unique effect of degreasing. Currently it is mainly used: ① fruits: apple, kiwi, wood grape, persimmon, strawberry, grape, peach, pear, etc .; ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, shiitake mushrooms, mushrooms, garlic, carrots, green peppers, Pumpkin, onion, etc .; ③ dried fruits: jujube, peanuts, etc .; ④ aquatic products and livestock and poultry meat.
Low-temperature vacuum frying can prevent edible fats from deteriorating, and it is not necessary to add other antioxidants, which can increase the repeated utilization of oil and reduce costs. The oil content of general fried food is as high as 40% ~ 50%, while the oil content of vacuum fried food is 10% ~ 20%, and the oil saving is 30% ~ 40%, and the oil saving effect is significant. The food is crunchy but not greasy and has good storability.
In a vacuum state, the water in the cell gaps between fruits and vegetables suddenly vaporizes and swells, the gap expands, the puffing effect is good, the product is crispy and delicious, and has good rehydration performance.
 

• Frying Machine

- High temperature frying in the atmosphere is a method of producing dry foods in which fat is used as a heat transfer medium. Fat is also transferred to food to provide nutrition and flavor. High temperature conditions cause browning of the chicken, changes in texture and flavor. Therefore, deep frying is often chosen as a method of producing unique flavors, colors and textures in processed fried foods. However, due to the high temperature, the color of the chicken is darkened during deep frying and producing carcinogenic acrylamide and other adverse reactions. Traditional frying is putting the chicken into hot oil, which not only increases its trans-fat and cholesterol content, as well as releases carcinogens from the oil.
 
- Using vacuum  fryer is frying under vacuum condition. It works at low temperatures and has low oxygen content, so that it can improve the quality of fried foods. As the pressure is lowered, the boiling point of fat and water in the food is lowered, and the moisture contained in the chicken can be quickly dried. At the same time, the oil absorption of the chicken is very low. The excessive oil content is not generated, and the low temperature can reduce the generation of harmful substances.
 

• Automatic Snacks Frying Machine Features

1. The required vacuum can be reached in a short time, and the vacuum condition in the pot can be well maintained during the frying process (-0.098mPa)
2. The heating is quick. The temperature required for frying can be reached in 8-13 minutes after starting up, which can save resources.
3. The machine is fully automatic computer control. From the start to the taking out is fully computer operation, saving labor costs
4. Fried evenly, the oil temperature difference can be controlled within 1 °C. The fried garlic color is fresh, and the taste is crispy.
Low Noise
Low noise because we applied a small invention for the vacuum pump on our machine, it is atmosperic ejector, which make the noise is below 60db.
Oil Filter Integrated Design
We have vacuum oil filter tank to match with our automatic snacks vacuum frying equipment. The whole process is also automatic. There is a vacuum pump on the filter tank, it can pump the oil from storage tank into the filter tank.
 
We all know after several batches, there will be bad smell and also dirty scrap(sugar) in the oil. In order to keep good quality of final chips, the oil need to be filtered.
 
Normal procedure is as below:
 
Add ordinary natural water, the water should be higher than the steam exhaust pipe, then heat the boiling, the heating temperature is higher than 100 degrees, about 105 degrees, so that the sugar in the oil will dissolve, it takes about 40 minutes, then need to wait for about 3 hours The water and oil are separated and precipitated. The ratio of water and oil is 30% water, 70% oil in the filter tank.
 

• Liuy's Continuous Vacuum Fryer Technical Data

• Vacuum Frying Machine Core Components

- Oil storage tank

It is for oil storage before frying. The oil will be heated in it firstly. During frying, the oil will be cycled between oil storage tank and frying pot.

- PLC control system

Brand: Mitsubishi

It is control the whole machine.

This make the machine operate fully automatically. No need to manual during processing.

- Touch screen

Brand: Mitsubishi

The new type is connect directly with the machine body, not separate part.

It is easy to understand and operate.

- Electrical Components

Brand: Schneider

It mainly includes dis-connector, frequency converter and thermal overload relay.

 
Catalog for Automatic Vacuum Frying Machine.pdf
 

• Our Certification

In recent years, our company's technological innovation has continued to develop. The number of invention patents has continuously increased. Companies in good faith, quality, innovation, professionalism, unity, and enterprising, to achieve manufacturing, installation, one-stop after-sales service. We can better serve our customers. Excellent professional technical and sales talents, as well as advanced technology and engineering level, will solve the challenges you face in the production.
Our company will sincerely cooperate with friends from all walks of life to develop together.
 

• Packing & Delivery

1. Fumigation wooden case with water-proof embrace
2. Nude pack after plastic film wrapping
3. Upon your requirements