Automatic Snack Chips Jackfruit Vacuum Fryer|VKV-C Frying Equipment

Material: fruit,vegetables,nuts,beans,seeds,snacks

Capacity: 50-60 kg/time

Loading Port: Qingdao port

Description:

Vacuum frying machine is the practice of frying and dehydrating food at low temperature (80-120 ° C), which can effectively reduce the damage of high-temperature food nutrients.Vacuum frying and degreasing have a unique effect.

Vacuum frying machine is the practice of frying and dehydrating food at low temperature (80-120 ° C), which can effectively reduce the damage of high-temperature food nutrients.Vacuum frying and degreasing have a unique effect. Currently mainly used in:
1. Fruits: bananas, jackfruit, apples, kiwis, wood grapes, persimmons, strawberries, grapes, peaches, pears, etc.;
2. Vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc.;
3. Dried fruits: jujube, peanuts,jackfruit etc.;
4. Aquatic products and livestock and poultry;

jackfruit vacuum fryer
Low-temperature vacuum frying can prevent the deterioration of the quality of edible oils and fats. It is not necessary to add other antioxidants, which can improve the repeated utilization rate of oil and reduce the cost. The oil content of fried foods is as high as 40%-50%, and the oil content of vacuum fried foods. In 10%-15%, fuel saving 30%-40%, the fuel saving effect is remarkable, the food is brittle but not greasy, and the storability is good.Under vacuum, the water in the cell gap of fruit and vegetable is rapidly vaporized, expanded, the gap is enlarged, and the puffing effect is good. The product is crispy and delicious, and has good rehydration properties.
fruit vegetable vacuum fryer
Feature of the vacuum fryer machine:
1. Learn from the independent research and development of Japanese technology. Heating, frying, oil storage, deoiling, dehydration, oil filtration integrated design, continuous completion under vacuum, product oil content is low, the product is in a negative pressure state, in this relatively oxygen-free conditions for food processing, It can reduce or even avoid the harm caused by oxidation (such as fatty acid loss, enzymatic browning and other oxidative deterioration). In the negative pressure state, oil is used as a heat transfer medium, and the moisture inside the food (free water and partially bound water) evaporates rapidly and ejects. Forming a loose porous structure into the tissue;
2. Automatic control of temperature and pressure (vacuum degree), no overheating, no overpressure, ensuring product quality and safe production;
3. Deoiling adopts frequency conversion speed regulation, suitable for all products with low oil content and high oil content;
4. The oil-water separation system can cool and separate the evaporated water oil, reduce the pollution of the water circulation, increase the repeated use rate of water, and reduce the loss of oil;
5. Oil filtration system: up and down oil tank, double chamber heating system, separate control heating, frying and filtering oil during frying, keep grease clean and reduce oil waste;
6. The machine is made of stainless steel and has the characteristics of high work efficiency, stable performance and convenient installation and use.
Third, the vacuum fryer machine process:
Raw material cleaning and peeling - slicing - cutting strips - killing (blanching and color protection) - dehydration - quick freezing - vacuum frying - vacuum deoiling - seasoning - product packaging - storage

Model GGHH-600
capacity(kg/time) 50-60
time(min/time) 90min
Ultimate vacuum (mpa) -0.098
Oil temperature (℃) 80-100
Heating source steam, electric heating, etc.
Steam consumption kg/h 500-800kg
Steam pressure (mpa)(mpa) 0.4
Main heating method Internal heating + oil pump external circulation
Deoiling revolutions (n/min) 0…400
Cooling water volume(T/h) 15
Electric system 3N-380V/220V
Total power(kw) 23
 
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