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Working principle of vacuum fryer
Fruit and vegetable crisp chips are made of fresh fruits and vegetables as the main raw materials, edible vegetable oil as the thermal medium, low-temperature vacuum frying (VF), and other advanced technologies, which can quickly dehydrate and dry in a very short time, and obtain fruits and vegetables with very low moisture content. They have low oil content, crisp but not greasy. They preserve the original shape, color, aroma, and taste of fruits and vegetables, and are rich in vitamins, minerals, fibers, etc. Various nutritional components, with low sugar, low salt, low fat, low heat, and other characteristics.
Components of vacuum fryer
Advantages of vacuum fryer
1. Vacuum fryer fully automatic control design, automatic temperature control, no overheating, no overpressure, ensuring product quality and safe production.
2. This machine is made of 304 stainless steel, Food-grade materials guarantee food safety and hygiene.
3. Color-preserving effect: vacuum frying is adopted, The food is not easy to fade and discolor, and the color of the raw material can be maintained.
4. The equipment is designed with an integrated device, saving labor and energy.
|
Model |
BX-ZKYZ-1000 |
| Raw Material Input |
150kg-200kg |
|
Basket Size |
Φ1000mm * H500mm |
| Number Of Baskets |
1 |
|
Vacuum Degree |
0.093mpa-0.098mpa |
| Frying Temperature |
80℃-120℃ |
|
Total Power |
30kw |
| L*W*H |
4000*2000*3000mm |
1. Fruits: such as apples, bananas, kiwifruit, pineapple, winter jujube, strawberries, jackfruit, etc.
2. Vegetables: such as carrots, radishes, sweet potatoes, pumpkins, garlic, onions, mushrooms, winter melons, okra, etc.
3. Meat: such as beef, fish fillets, shrimp, octopus, etc.
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