Introduction of vacuum fryer machine
Double chamber adopts two cans, deoiling ensure absolutely without oil, the oil, moisture content is lower. Frying, deoiling, dewatering, oil filter integration design, continuity and under vacuum and low oil content products, the product is in negative pressure condition, under the condition of the relative lack of oxygen in food processing, can reduce or even avoid oxidation (such as fatty acids, enzymatic Browning and other oxidation, etc.) caused by the damage. In negative state, with oil as a heat transfer medium, food internal water (free water and bound water) can rapid evaporation, to enable an organization to form porous structure.
Automatic control temperature, without overheating, over-voltage, ensure product quality and production safety. The machine uses stainless material, with high efficiency, stable performance, easy installation and use.
Processed food types:
1.Fruits: apple, kiwi, bananas, jackfruit, persimmon, strawberries, grapes, peaches, pears, etc.
2.Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrot, green pepper, pumpkin, onion, etc.
3.Dried fruit class: jujube, peanut, etc.
4.Aquatic products, livestock and poultry meat, etc.
Function:
1.Using the vacuum frying machine can effectively reduce the high temperature damage to the food nutrition ingredient.
2.Color preserving effect: using vacuum frying, frying temperature greatly reduced, but also reduce the concentration of oxygen in the fryer. Fried food is not easy to fade, discolor, Browning, and can keep the color of the material itself.
3.Cryogenic vacuum Fried can prevent edible oil degradation is bad, don't need to join other antioxidants, can improve the repeated utilization ratio of oil, reduce the cost. General oil content of fried food is as high as 40% ~ 50%, and vacuum fried food oil content from 10% to 20%, 30% to 40% more fuel-efficient, oil-saving effect is remarkable. Food is crisp and not greasy, can storage performance is good.