Low Temperature Jackfruit Vegetable Vacuum Frying Equipment For Sale

Material: fruit, vegetable, meat, seafood, etc

Capacity: Can be customized

WhatsApp: +8618537181190

Description:

Jackfruit vacuum frying equipment is applicable to different kinds of fruits and vegetables, with capacity 50kg/time to 300kg/time,stainless steel design

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Jackfruit vacuum frying equipment is applicable to different kinds of fruits and vegetables, like Apples, kiwis, persimmons, strawberries, grapes, bananas, carrots, pumpkins, tomatoes, green beans, sweet potatoes, potatoes, garlic, green peppers, onions, etc.; meat and aquatic products such as beef jerky, fish fillets, shrimp, etc.
jackfruit frying equipment for sale
The main components of vacuum frying equipment:
Standard configuration: frying chamber, oil storage tank, heat exchanger, condenser, oil-water separator, vacuum system, PLC control system
Optional: Cooling tower, steam generator, air compressor
The production process of fruit vacuum frying: Raw material → screening → cleaning → slicing (cutting) → defrosting → draining → quick freezing → thawing → vacuum immersion → washing → draining → vacuum frying → vacuum deoiling → seasoning → product packaging.
fruit vacuum frying machine process
 
Features of vacuum fried fruits and vegetables:
1. The taste is crunchy and the taste is pleasant. In the negative pressure state, oil is used as the heat transfer medium, and the water (free water and part of the bound water) inside the food will evaporate and spray out, causing the tissue to form a loose and porous structure.
 
2. Taste and fragrant. When vacuum frying, the raw materials are heated in a sealed state. Most of the aromatic components in the raw materials are water-soluble and cannot be dissolved in the oil. And with the dehydration of the raw materials, these aromatic components are further concentrated and can be very The original fragrance of fresh raw materials is well preserved.
 
3. The oil content is low, which meets the requirements of modern food. Moisture vaporizes rapidly in a vacuum state, the frying time is short, and the fat penetrates into the food less than the normal temperature frying. Coupled with an effective deoiling device, the oil content of vacuum fried food is much lower than that of normal pressure fried food.
The dehydration effect is better under vacuum conditions. At room temperature, microorganisms and enzymes cannot function due to dehydration, so it has good storability and guarantees the safety of food.
 
Video:

GELGOOG Machinery offers different models of vacuum frying equipment with different capacities, with frying time 40-50 minutes at a time. The vacuum fried machine is designed with the characteristics of high work efficiency, stable performance, easy installation and use. Any need, please contact us Email [email protected] WhatsApp +8618537181190

Model GG-50 GG-100 GG-200 GG-300
Specifications Φ500 mm Φ800 mm Φ1000 mm Φ1200 mm
Material box sizes Φ500*460 mm Φ800*500 mm Φ1000*600mm Φ1200*600 mm
Material box number 2 2 2 2
Vacuum degree of work 0.096-0.098 mpa 0.096-0.098 mpa 0.096-0.098 mpa 0.096-0.098 mpa
Working Temperature 80-120 C 80-120 C 80-120 C 80-120 C
Vacuum pump power 11 Kw 11 Kw 11+3 Kw 11+3 Kw
Heating mode electrical/steam electrical/steam electrical/steam electrical/steam
Volume 90 L 250 L 470 L 680 L
Production
(french fries,for example)
30-50Kg/Time 80-100 Kg/Time 180-200 Kg/Time 260-300 Kg/Time
Installed capacity 20.5 Kw 20.5 Kw 23.5 Kw 23.5 Kw
Overall dimensions 2400*2400*2400 mm 3600*3200*3000 mm 3800*3600*3000 mm 4200*3800*3400 mm

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