Fruit Vacuum Frying Machine
Vacuum frying is frying and dehydrating food at low temperature (80 ~ 120 ° C), which can effectively reduce
Reduce high temperature damage to food nutrients.
Vacuum frying and degreasing has a unique effect. Currently mainly used: Fruits: apple, kiwi,
Bananas, pineapples, persimmons, strawberries, grapes, peaches, pears, etc .; Vegetables: yellow okra and western red
Persimmon, sweet potato, potato, green beans, fragrant
Mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc. Thousands of fruits: jujube, peanuts etc .; aquatic products and livestock and poultry meat.
Low temperature vacuum frying can prevent the edible oil from deteriorating and degrading. It is not necessary to add other antioxidants, which can improve the repeated use of oil and reduce costs. -The oil content of general fried foods is as high as 40% ~ 50%, while that of vacuum fried foods
Oil content is 10% -20%, fuel saving 30% -40%, significant fuel saving effect. 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 expands, the gaps expand, the expansion effect is good, the product is crispy and delicious, and has good rehydration performance.
|Material||Vacuum kettle, oil tank inner liner and material cage are 304 food grade stainless steel; outside the oil storage part of the pot
Add insulation layer, material: stainless steel matte plate:
|Steam pressure||0.25~0.4 Mpa|
|Ultimate vacuum||0.095Mpa ~ -0.098 Mpa (when no-load test machine)|
Full microcomputer automatic control (auto / manual two gears)
0 ~ 500 rpm (adjustable)