The machine adopts an integrated of frying,deoiling, dehydration and oil filtrating，The food is processed under vacuum, and the food processing under this relatively hypoxic condition can reduce the harm caused by oxidation (such as fatty acid failure, enzymatic browning and other spoilage, etc.) In the negative pressure state, with oil as the heat transfer medium, the water inside the food (white water and some combined water) will evaporate sharply and be ejected, so that the tissue forms a loose and porous structure, and the finished product is more crispy. The machine is made of stainless steel,and Automatic temperature control, high efficiency, stable performance, easy installation and use ，no overheating, no overpressure, to ensure product quality and safe production.
Fruits: banana, pineapple, jackfruit, kiwi, apple, date, etc.
Meat products: beef, chicken products, fish, shrimp, etc.
Vegetables: mushrooms, okra, potatoes, carrots, pumpkins, etc.
Nuts: walnuts, peanuts, chickpeas, mung beans, broad beans, etc.
1.Vacuum frying is to fry and dehydrate food at low temperature (80～120℃), which can effectively reduce the damage of food nutrients caused by high temperature
2.Low-temperature vacuum frying can prevent the deterioration of edible oils and fats, improve the repeated utilization of oil, and reduce costs. The oil content of general fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is 10%-20%, oil saving is 30%-40%, and the oil saving effect is significant.
3.Under the vacuum state, the water in the cell gap of fruits and vegetables is rapidly vaporized and expanded, the gap is enlarged, the expansion effect is good, the product is crisp and delicious, and has good rehydration performance.
Fruits and vegetables crisp processing:
Cleaning --- slicing --- color protection --- freezing --- vacuum frying - flavoring - cooling - packaging --- storage
Material box sizes
Vacuum pump power
Production (French fries, for example)