Industrial automatic continue low temperature vacuum fryer for vegetables and fruit vacuum frying machine

Industrial automatic continue low temperature vacuum fryer for vegetables and fruit vacuum frying machine
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Industrial automatic continue low temperature vacuum fryer for vegetables and fruit vacuum frying machine

Industrial automatic continue low temperature vacuum fryer for vegetables and fruit vacuum frying machine

ItemConten
Product nameVacuum frying machine
ModelZK-500
Long processing time30-90 minutes
Oil temperature80-120(℃)
Heating sourceSteam generator
Main heating methodSteam
Degreasing revolutions per minute0-400(frequency conversion)
Voltage380v
Vacuum pressure-0.09 to -0.98mpa
Processing capacity (raw material kg/time)30kg
Quantity (KG \ lot)6kg
Batch operation: Oil intake700L(for reuse)
Oil contentAbout 10%
Feed quantity30kg-50kg/lot
Feeding and discharging ratio5:1
Reference fuel consumptionAbout 1%/50kg

Configuration device List:
1.Stainless steel vacuum frying machine
2.heating tank
3.Stainless steel vapor collector condenser
4. Degreasing motor
5.Steam heating system
6.Centrifugal oil pump
7.Water ring vacuum pump
8.PLC and touch screen control cabinet

①. Working Principle:
With fresh fruits and vegetables as the main raw materials, edible vegetable oil as the heating medium, as well as low temperature vacuum frying (VF) and other advanced technologies, the crisp slices of fruits and vegetables can be rapidly dehydrated in a very short time and dry time to obtain low water content.
Fruit and vegetable foods are low in oil, crisp but not greasy, retain the original shape, color, aroma and taste of fruits and vegetables, and are rich in vitamins, minerals, fiber and other nutrients.
They are low in sugar, low in salt, low in fat and low in fever.
Stainless steel coil heating, fast heating, constant oil temperature to ensure the color, aroma, taste and shape of the product.

②. Scope of Food application:
1). Fruits: such as apple, banana, monkey fruit, pineapple, winter date, strawberry, jackfruit, etc.
2). Vegetables: such as carrot, turnip, sweet potato, pumpkin, garlic, onion, mushroom, white gourd, okra and so on.
3) Meat: such as beef, fish, shrimp, octopus and so on.

③. Processing:
Raw materials → sieving → cleaning → slicing (cut into sections) → fixing → drainage → vacuum macerating → quick-frozen → vacuum frying → vacuum degreasing → seasoning → products

④. Composition of vacuum low temperature frying equipment:
Vacuum fryer, oil heating system, vacuum system, steam capture system, hydraulic system, pneumatic system, automatic oil removal system, electrical control system.

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