Low Temperature Vacuum Frying Machine , Continuous Vacuum Fryer VF-LY100

Low Temperature Vacuum Frying Machine , Continuous Vacuum Fryer VF-LY100

Ⅰ. The Development of Vacuum Frying Machine

The low-temperature vacuum fryer was launched in the 1960s and 1970s, and its fried fruit and vegetable chips are popular because of their health content, low oil and crisp taste. At present, commercial automatic frying machines mainly sold on the market have various types and specifications, mainly using electricity, coal or gas as heating energy. This kind of equipment requires manual operation, which increases labor intensity and safety problems. And the frying temperature and time cannot be accurately controlled.

To solve these problems, our company has designed a continuous vacuum fryer, which can automatically flip, transport and collect fried foods, and adopt oil-water separation technology to achieve technical requirements such as fuel saving and quality control. It not only improves the quality of fried products, reduces the labor intensity of workers, but also meets environmental protection requirements, as well as reduces labor costs.

Ⅱ. Continuous Vacuum Fryer Feature

1. Stable oil temperature

It eliminates the differential temperature frying happen in intermittent fryer, in which the oil quality deterioration will happen because of high temperature. It has the more uniform frying and makes the chip more puffing. So the product quality is obviously improved;

2. Continuous de-oiling, adjustable speed

The continuous fryer solves the problem that the oil content of the inner and outer layers of the basket is uneven, which will happen in the intermittent fryer. It can ensure that the product is evenly de-oiled, and control the oil content to a minimum.

3. Continuously oil filtration, automatic oil replenishment and cleaning impurity.

Fully automatic computer control is a breakthrough design in the vacuum frying field.

4. Save human resource

The process parameters are controlled by computer, which eliminates the factors that affect the quality of the product artificially.

5. Saving coal and electricity

It uses small batch continuous feeding operation. The power and fuel consumption are significantly lower than intermittent operation, saving about 30% of electricity, saving about 40% of coal;

6. Stable vacuum condition

The optimized design of the new vacuum pump stabilized the vacuum at 0.098 Mpa, which can make the product the best shape and color. At the same time, it can adapt to the different climates.

Ⅲ. Technical Data:

Ⅳ. Continuous Vacuum Frying Chips Features

- Nutrition

Continuous frying and de-oiling in low temperature and vacuum, the nutrients within the foods are not destroyed, and the food is healthy.

- Taste

Fruits and vegetables are pre-treated by freezing, the fried fruits and vegetables form a porous structure and are more crispy.

- Longer shelf life, up to 12 months

- Less oil

At low temperatures, the food absorbs less oil. After frying, the oil is soaked, so that the oil content of the vegetable chips is 10%, which is suitable for a variety of people.

Ⅴ. Machine Image