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Vacuum frying machine

The machine adopts an integrated  of frying,deoiling,  dehydration and oil filtratingThe food is processed under vacuum.

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Features:


The machine adopts an integrated  of frying,deoiling,  dehydration and oil filtratingThe 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.

 

Applicable:


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.


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Process characteristics:


1.Vacuum frying is to fry and dehydrate food at low temperature (80120), 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


Parameter:


Model

VF-320

VF-500

VF-700C

VF-900C

VF-1100

Material box sizes

Φ320*200mm

Φ500*500mm

Φ700*500mm

Φ900*600mm

Φ1100*650mm

Vacuum degree

-0.092~ -0.098Mpa

-0.092~ -0.098Mpa

-0.092~ -0.098Mpa

-0.092~ -0.098Mpa

-0.092~ -0.098Mpa

Working temperature

80~120

80~120

80~120

80~120

80~120

Vacuum pump power

4kw

11kw

11+3kw

11+3kw

11+3kw

Heating mode

electric

Electric/steam

Electric/steam

Electric/steam

Electric/steam

Volume

16L

98L

192L

380L

610L

Production (French fries, for example)

57kg/batch

4550kg/batch

95100kg/batch

190-200kg/batch

250260kg/batch

Power

6.5kw

20.5kw

23.5kw

23.5kw

23.5kw

Dimensions

1500*1500*1300mm

3500*2800*3200mm

4200*3000*3500mm

4600*3300*3600mm

4800*3500*3800mm


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