Vegeetable fryer,fruit fryer made in China

Product Description:
Dual-chamber vacuum frying machine is "Xu Zhong" the company's newly developed third generation of vacuum frying equipment, is currently the world's newest, most energy-efficient, safest, most practical frying equipment;
A dual-chamber vacuum frying machine features:
double rooms up and down two tanks, to ensure that absolutely no return when oil off the oil, making oil, lower moisture content. Frying, deoiling, dewatering, oil filter integrated design, complete continuity in a vacuum, low oil content product, the product is negative pressure in this relatively hypoxic conditions in food processing, can reduce or even avoid oxidation action (such as fatty acids defeat, enzymatic browning and other oxidative deterioration, etc.) the harm caused. In the negative pressure to the oil as a heat transfer medium, the food inside the water (free water and some bound water) evaporate abruptly ejected, enabling organizations to form a loose porous structure.
1 automatic temperature control, no overheating, no over-voltage, to ensure product quality and production safety.
2 The machine uses stainless steel material, with high efficiency, stable performance, easy installation and so on.

Second, dual-chamber vacuum fried food advantages:
3 color retention effect: vacuum frying, frying temperature greatly reduced, and the oxygen concentration fryer also significantly reduced. Fried foods will not fade, discoloration, browning, you can maintain the color of the raw material itself. Kiwi vulnerable to heat, such as browning, the use of vacuum frying, can maintain its green.
4 Paul Hong effect: vacuum fried, raw material is heated in a sealed vacuum. Raw materials in the most water-soluble flavor ingredients, not dissolved in fat, and with the dehydration of raw materials, which was further concentrated flavor ingredients.
5 Therefore, vacuum frying technology can save the raw material itself has a flavor.
6 reduce oil deterioration degree: fried oil deterioration include oxidation, polymerization, thermal decomposition, and water vapor in contact with oil or water hydrolysis to produce mainly. In vacuum frying process, the oil in the vacuum state, the gas dissolved in the oil in large volumes quickly escape of water vapor generated pressure is small and low-frying temperature, and therefore, the degree of deterioration of the oil is greatly reduced.
Third, the process characteristics:
1 vacuum frying at low temperatures (80 ~ 120 ℃) for frying foods, dehydration, can effectively reduce the heat damage to food nutrients.
2 vacuum frying oil removal has a unique effect. Currently used: 1) fruits: apples, kiwi, banana, jackfruit, persimmons, strawberries, grapes, peaches, pears; 2) vegetables: tomatoes, sweet potatoes, potatoes, green beans, sweet
Mushroom, mushrooms, garlic, carrots, green peppers, squash, onions, etc.; 3) dried fruit: dates, peanuts, etc.; 4) aquatic products and poultry meat.
3 low-temperature vacuum frying edible oil can prevent deterioration of deterioration, you do not have to join other antioxidants can improve the repeated utilization of oil and reduce costs. Usually oil content of fried food as much as 40% to 50%, while the vacuum fried food
4 oil content of 10% -20%, saving 30% -40%, saving effect is remarkable. Crisp and not greasy food, good performance can be stored.
5 under vacuum, fruits and vegetables intercellular moisture vaporization sharp expansion gap widen, good puffing effect, crisp and delicious products, and possessed good rehydration properties

ZK -500：

ZK -700：

ZK -1200：