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

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Email: ggjx@gelgoog.com.cn

Tel:0086-371-86593200
Skype:ggjxmachine
Mobile:0086-18537181190
ADD: 7 th Floor, No.8 Building, ZenSun Jingkai Square, Economic Development District, Zhengzhou city

Essential Information

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:
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;

Raw material cleaning and peeling - slicing - cutting strips - killing (blanching and color protection) - dehydration - quick freezing - vacuum frying - vacuum deoiling - seasoning - product packaging - storage

Technical Data

Model	GG-320	GG-500	GG-800	GG-1000	GG-1200
Specifications	Φ320 mm	Φ500 mm	Φ800 mm	Φ1000 mm	Φ1200 mm
Material box sizes	Φ300*200 mm	Φ500*460 mm	Φ800*500 mm	Φ1000*600mm	Φ1200*600 mm
Material box number	2	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	0.096-0.098 mpa
Working Temperature	80-120 C	80-120 C	80-120 C	80-120 C	80-120 C
Vacuum pump power	5.5 Kw	11 Kw	11 Kw	11+3 Kw	11+3 Kw
Heating mode	electrical	electrical/steam	electrical/steam	electrical/steam	electrical/steam
Volume	14 L	90 L	250 L	470 L	680 L
Production (french fries,for example)	5-6 Kg/Time	35-40 Kg/Time	95-100 Kg/Time	190-200 Kg/Time	280-300 Kg/Time
Installed capacity	30 Kw	20.5 Kw	20.5 Kw	23.5 Kw	23.5 Kw
Overall dimensions	140014001900 mm	240024002400 mm	360032003000 mm	380036003000 mm	420038003400 mm

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