The oil content of general fried food is as high as 40-50%, while the oil content of fried food fried by our low-temperature fruit vacuum fryer is about 10%, which saves about 40% of fuel.
The fruit vacuum fryer is made of food-grade 304 stainless steel.
Automatic control of temperature and pressure.
Integrated design of heating, frying, oil storage, de-oiling, dehydrating and oil filtering.
Processing technology: cleaning-slicing (cutting or nucleating and slicing)-finishing-cooling (air-cooled machine)-dipping pool-shaking and draining-cold storage-low temperature fruit vacuum frying machine-seasoning machine --packing Machine
Application of fruit vacuum fryer
1. Fruits: apples, kiwi picks, wood grapes, persimmons, strawberries, grapes, peaches, pears, bananas, cantaloupe, pineapple, etc.
2. Vegetables: tomatoes, sweet potatoes, potatoes (fries, potato chips), green beans, shiitake mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, okra, etc.
3. Aquatic products and meat: small yellow croaker, shrimp, beef, small crab, fish bone, etc.
Advantages of fruit vacuum frying equipment
1. The frying temperature is low, and the nutrient content of fried materials is less lost.
2. The final moisture content of fried materials is low, and the storage time of fried fruit is long.
3. The oxygen content of the air in high vacuum is low, which can prevent the deterioration of edible oil, improve the repeated utilization rate of oil, and reduce the cost.
4. The low oil temperature and low oxygen content during the frying process can effectively avoid the oxidative discoloration, gelatinization, browning and other phenomena, so the fried materials have bright colors and small shape deformation.
5. The oil content of general fried food is as high as 40-50%, while the oil content of fried food fried by our low-temperature fruit vacuum fryer is about 10%, which saves about 40% of fuel, and the fuel saving effect is significant.
6. Due to the rapid vaporization and expansion of the water in fruit, fried fruit has better puffing effect and tastes crispy and delicious.
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|Processing capacity (raw material Kg/time)||200-240|
|Processing time (min/time)||About 40|
|Ultimate vacuum degree (MPa)||-0.1|
|Oil temperature (℃)||80~120|
|Steam consumption (Kg/h)||250|
|steam pressure (MPa)||0.3~0.5|
|Main heating method||External circulation of oil pump|
|power supply||Electric system||3N~380V/220V|
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