Vacuum Fryer
Frying Mode: Low-temperature vacuum frying, suitable for lightly processed foods such as fruit and vegetable crisps, and can meet the crisping processing needs of various fruits and vegetables (such as apples, bananas, okra, shiitake mushrooms, etc.).
Vacuum System: It can form a high vacuum negative pressure environment, and the vacuum degree is adjustable (conventional range -0.08~-0.095MPa), ensuring that the ingredients are in a low-oxygen environment during the frying process, reducing oxidative browning, and retaining the original color and flavor of the ingredients.
Specifications
Temperature Control System: The precise temperature control range is 50~120℃, the temperature control accuracy is ±1℃, supporting manual and automatic temperature control switching. The temperature control program can be preset according to the characteristics of ingredients to realize intelligent temperature management and avoid temperature fluctuations affecting product quality.
Oil Removal System: Automatic oil removal design, the oil removal speed is adjustable (conventional 500~1500r/min), the oil removal time is controllable, and the oil removal rate is high. The oil content of the finished product can be controlled at 5%~15% (specifically adjustable according to the type of ingredients), meeting the healthy food standards.
Equipment Material: All parts in contact with ingredients are made of food-grade SUS304 stainless steel, which is corrosion-resistant, high-temperature resistant, odorless, and meets food production hygiene standards; the vacuum chamber has excellent sealing performance to ensure a stable vacuum environment and avoid air leakage affecting the frying effect.
Capacity Adaptation: Different models can be selected according to production needs, with a single feeding capacity range of 5~50kg, suitable for small-scale trial production, medium-scale batch production and large-scale mass production scenarios, and can be flexibly integrated into semi-automatic or fully automatic production lines.
Core Functions
Core Low-Temperature Vacuum Frying Function: Specifically designed for foods such as fruit and vegetable crisps, it can realize low-temperature vacuum frying operations. A high vacuum negative pressure environment can be formed inside the equipment, combined with a low-temperature frying system, to avoid damage to ingredients caused by high-temperature frying. It can not only complete the frying and crisping of ingredients, but also maximize the retention of the original nutrients, natural color and authentic flavor of the ingredients, resulting in finished products that are crispy and not greasy.
Precise Temperature Control Function: Equipped with a precise temperature control system, it can flexibly set and stably control the frying temperature according to the characteristics of different fruits and vegetables, avoiding food burning and nutrient loss caused by excessive temperature, or affecting the crisping effect due to too low temperature, ensuring the uniform quality of each batch of products.
Automatic Oil Removal Function: Built-in automatic oil removal system, which can quickly separate ingredients from oil after frying without manual oil removal. It not only reduces the labor intensity of workers, but also effectively reduces oil residue on the surface of ingredients, further reducing the oil content of finished products, which meets the needs of healthy food production.
Energy-Saving and Oil-Saving Function: Through the combination of vacuum negative pressure environment and low-temperature frying technology, the consumption of edible oil is greatly reduced. Compared with traditional high-temperature frying equipment, the total oil consumption is significantly lower. At the same time, it reduces oil oxidation and deterioration, extends the service life of edible oil, and reduces the cost of production consumables.
Advantages
Excellent Finished Product Quality: Frying in a low-temperature vacuum environment can effectively lock the moisture and nutrients of ingredients (such as vitamins, dietary fiber, etc.), avoid nutrient loss and dull color caused by high temperature. The finished products are bright in color, pure in flavor, low in oil content and crispy in taste, which are more competitive in the market compared with traditional fried products.
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Energy-Saving and Cost-Controllable
The oil consumption is greatly reduced. Combined with the automatic oil removal function, it further reduces oil loss. At the same time, low-temperature frying reduces oil oxidation, extends the service life of edible oil, and can significantly reduce the cost of production consumables in long-term use; the equipment has low operating energy consumption, meeting the needs of energy-saving production.
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Easy Operation and High Intelligence
The dual intelligent design of precise temperature control and automatic oil removal requires no complex manual operation. Processing parameters can be preset to realize automatic production, reducing the cost of manual training and operation difficulty. At the same time, it ensures the uniform quality of each batch of products and reduces human errors.
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Wide Application Range and Strong Adaptability
Specifically designed for fruit and vegetable crisps, it can also be adapted to the low-temperature crisping processing of various ingredients such as nuts and edible fungi. The vacuum degree, temperature and oil removal parameters can be flexibly adjusted according to the characteristics of ingredients to meet diverse production needs; it can be adapted to production lines of different scales and flexibly connected with upstream and downstream equipment.
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Safe, Hygienic and Easy to Maintain
Food-grade stainless steel material, odorless and easy to clean, in line with food production hygiene standards; the vacuum chamber has good sealing performance, stable operation and low failure rate. The equipment has a reasonable structural design, convenient later cleaning and maintenance, and extends the service life of the equipment.
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Operating for 19 years, with rich production experience. Led by 30 years of professional engineers and 12 technical personnel, with high ability to independently develop and customize.
