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Vacuum fryer

Vacuum fryer
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FOB Price: Negotiable 
Minimum Order Quantity:  
Supply Ability:
Place Of Origin:
Delivery Time: 15 days
Expiry Date: long-term effectiveness
Last Update: 2017-08-07
Views: 27
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Product Details
 

The vegetable chip low-temperature vacuum frying machine

The fruit is juicy and sweet most directly eaten raw fruit of plants, not only rich in nutrition and can help digestion. Fruit is a general designation of the fruits and seeds of a plant that can be eaten.

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Guangzhou Asahi national sales hotline:

Miss Wen:13660155273;020-23306372

Product Name: zk-1200 Double pot low temperature vacuum frying machine
Detailed description:
Product parameters:
Model: ZK-1200
Voltage: 380V
Specifications: 1200
Basket size: 1200*600 diameter
Number of frames: 1 groups
Working vacuum degree: -0.093~0.098Mpa
Operating temperature: 70-120
Vacuum pump power: 15+4kw
Heating method: heat conduction oil
Feeding: 100-300kg/ times
Outline dimension: 4700*2500*3000
Type of processed food:
Fruit: apple, kiwi, banana, pineapple, persimmon, strawberry, grape, peach, pear, etc.;
The vegetables: tomatoes, sweet potatoes, potatoes, carrots, garlic, Sauteed Green Beans, green pepper, pumpkin, onion etc.;
The dried fruit: jujube, peanut etc.;
The aquatic products and livestock and poultry meat.
Product introduction:
Double chamber vacuum frying machine is the latest research and development of the third generation vacuum frying equipment, is currently the world's latest and most energy-efficient, the most safe and most practical frying equipment;

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One, double room vacuum frying machine features:
1, double room to use up and down two tanks, when the oil to ensure that absolutely no return oil, so that oil, lower water content. Deep frying, deoiling, dewatering, oil filter integrated design, complete continuity under vacuum, products with low oil content, products in the vacuum state, food processing in this relatively hypoxic conditions, can reduce or even avoid oxidation (such as fat rancidity and enzymatic browning and other oxidation damage etc.) the. In the negative pressure state, the oil is used as the heat transfer medium, and the water inside the food (free water and partial binding water) can be rapidly evaporated, and the structure is formed.
2, automatic control temperature, no overheating, no overvoltage, to ensure product quality and safety.
3, the machine is made of stainless steel, with high efficiency, stable performance, easy to install and use.

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Two, double room vacuum fried food:
1, the color effect: the vacuum frying, frying temperature and frying is greatly reduced, the oxygen concentration is also greatly reduced. Deep fried food is not easy to fade, discoloration, browning, can maintain the color of the raw material itself. Such as Kiwi fruit is very easy to heat browning, if the use of vacuum frying, can keep its green.
2, the role of incense: vacuum frying, raw materials in a sealed vacuum state is heated. Most of the ingredients in the raw materials are water soluble, and are not dissolved in the oil, and the flavor components are further concentrated with the dehydration of the raw materials.
3, therefore, the use of vacuum frying technology can be a good way to preserve the flavor of the raw material itself.
4, reduce the oil deterioration degree: the deterioration of frying oil, including oxidation, polymerization, thermal decomposition, and water or water vapor and oil contact hydrolysis dominated. In the vacuum frying process, the oil is in the negative pressure state, and the gas dissolved in the oil is very quick to escape, the water vapor pressure is small, and the frying temperature is low, so the deterioration degree of the oil is greatly reduced.

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Three, process characteristics:
1, vacuum frying is in low temperature (120 to 80 degrees C) for food frying, dehydration, can effectively reduce the high temperature damage to food nutrients.
2, vacuum frying oil has a unique effect. Mainly used in the fruit: apple, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, pear and so on; the vegetables: tomatoes, potatoes, sweet potatoes, Sauteed Green Beans, letinous edodes, mushrooms, garlic, carrots, green pepper, pumpkin, onion etc.; the dry fruit class: Jujube, peanut etc. 4; aquatic products and livestock and poultry meat etc..
3, low temperature vacuum frying can prevent the deterioration of edible oils and fats, do not have to join other antioxidants, can improve the repeated utilization of oil, reduce costs. Generally fried oil content as high as 40% to 50%, and vacuum fried oil content in 10%-20%, 30%-40% oil, the oil saving effect is obvious. Food is crisp but not greasy, and can be stored in a good performance.
4, under the vacuum state, and cell gap in the rapid vaporization of water, expansion, gap expanding, puffing effect is good, crisp and delicious products, and good water resistance.

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Provide on-site test machine, for some special requirements of the customer, my company's R & D strength, CCTV enterprises, but also through the ISO9001 management system certification, can be tailored to customer requirements. Welcome to visit customers around the door to visit the test machine order.
Strong technical strength. Customer service our company has dozens of professional training of technical personnel debugging of customer service, you buy our product, no matter where you are, we will promptly send our technicians to solve the problem in time, purchase worry! Door technician debugging have strong explanation and teaching ability, can be patient to guide the user, the user can achieve the basic operation of the independent.

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Asahi machinery advantages: novel and unique, simple, fast, convenient, time-saving, convenient, personalized, popular and living. The field test satisfied with the purchase! We will be dedicated to serve you!

 
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