Lab Testing Vacuum Fryer for Fruit Vegetable Fish Chicken Vacuum Frying

Description of vacuum frying machine

1. Vacuum low temperature dehydration of food, due to the existence of vacuum (≤ -0.099mpa), dehydration occupies a very important position, so in the significance. It is different from normal temperature frying. Vacuum low temperature dehydration was developed in the early 1970s, because the product is better than the general traditional frying process. After the 90's, the development of the technology is faster and the application scope is wider. This kind of food retains the original flavor and flavor of its ingredients well.
2. Nourishing ingredients, delicious taste, a wide range of products with high added value, so it has broad prospects for development.
3. The basic principle of vacuum low-temperature dehydration is to reduce the evaporation temperature of water in food under the condition of decompression, which can dehydrate rapidly in a short time. To achieve dehydration of food under low temperature conditions. As a heating medium for food dehydration, hot oil can also play an important role in improving food flavor. In China, fruit and vegetable crisp products are called "21st century food". Vacuum low temperature dewatering equipment vacuum pump unit is the core equipment of fruit and vegetable crisp processing, with simple operation and maintenance, reliability and high processing efficiency, energy saving and other remarkable characteristics, processing products, can meet the requirements of high quality.

Working Principle of small scale vegetable and fruit vacuum fryer for sale 

Because the product is processed in a vacuum tank, the dehydration of fruits and vegetables is carried out at a relatively low temperature, so the nutritional content of the food is maintained and the natural color flavor is not damaged by high temperature, so in the sense of room temperature fried food is very different, its basic principle is to use in decompression conditions, oil and the three different physical phenomena of water, (-) the boiling point of oil and water decreased (oil at about 80℃, water at about 40℃); (2) After reaching the boiling point, water is separated from liquid to gas; Oil is different; (three) the proportion of oil and water is different, and the water in the material can be replaced at the high boiling point, and the water can be made in a short time fruit, vegetables and other materials rapidly dehydrated.

Work processing of vegetable and fruit crisps production line:

Vegetable and fruit peeling machine- slicing machine- bubble washing machine - blanching machine - cooler - soaking pool - elevator -vibrating screen - freezer - vacuum fryer - seasoning machine - packaging machine