Commercial Vacuum Deep Processing Frying Equipment Vacuum Fryer For Fruit And Vegetables 1.Introduction of Vacuum Deep Processing Frying Equipment: Vacuum Deep Processing Frying Equipment features: 1. The vacuum fryer uses two upper and lower tanks to ensure that there is absolutely no oil return during de-oiling, so that the oil and water content are lower. The integrated design of frying, de-oiling, dehydration and oil filtration is completed continuously under vacuum. The product has a low oil content and is in a negative pressure state. Food processing under such relatively hypoxic conditions can reduce or even avoid the harm caused by oxidation (such as fatty acid rancidity, enzymatic browning and other oxidative deterioration). In the negative pressure state, with oil as the heat transfer medium, the water inside the food (free water and part of the bound water) will evaporate rapidly and spray out, so that the tissue forms a loose and porous structure. 2. Automatically control the temperature, no overheating, no overpressure, to ensure product quality and safe production. 3. The machine is made of stainless steel, with the characteristics of high work efficiency, stable performance and easy use. Advantages of Vacuum Deep Processing Frying Equipment: 1. Color preservation: With vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is also greatly reduced. Fried foods are not easy to fade, discolor, or brown, and the color of the raw materials themselves can be maintained. For example, kiwifruit is very easy to brown due to heat, but if vacuum frying is used, its green color can be maintained. 2. Fragrance preservation: With vacuum frying, the raw materials are heated in a sealed vacuum state. Most of the flavoring components in the raw materials are water-soluble and do not dissolve in the oil, and as the raw materials are dehydrated, these flavoring components are further concentrated. 3. Therefore, the use of vacuum frying technology can well preserve the aroma of the raw materials themselves. 4. Reduce the degree of oil deterioration: The deterioration of frying oil includes oxidation, polymerization, and thermal decomposition, and the main one is hydrolysis caused by contact between water or water vapor and oil. During the vacuum frying process, the oil is in a negative pressure state, and the gas dissolved in the oil quickly escapes in large quantities, the generated water vapor pressure is small, and the frying temperature is low, so the degree of oil deterioration is greatly reduced. Vacuum Deep Processing Frying Equipment processing product characteristics: 1. Vacuum frying is to fry and dehydrate food at low temperature (80-120℃), which can effectively reduce the damage of high temperature to the nutritional components of food. 2. Vacuum frying has a unique effect of degreasing. At present, it is mainly used in: ①Fruits: apples, kiwis, bananas, pineapples, persimmons, strawberries, grapes, peaches, pears, etc.; ②Vegetables: okra, tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc.; ③Dried fruits: jujubes, peanuts, etc.; ④Aquatic products and livestock and poultry meat, etc. 3. Low-temperature vacuum frying can prevent edible oils from deteriorating and deteriorating, and there is no need to add other antioxidants. It can increase the repeated utilization rate of oil and reduce costs. The oil content of general fried foods is as high as 40%-50%, while the oil content of vacuum fried foods is 10%-20%, saving 30%-40% oil, and the oil saving effect is significant. The food is crispy and not greasy, and has good storage performance. 4. Under vacuum conditions, the water in the intercellular spaces of fruits and vegetables vaporizes and expands rapidly, the spaces expand, the puffing effect is good, the product is crispy and delicious, and has good rehydration properties. 2.Technical Parameters of Vacuum Deep Processing Frying Equipment: Model WM-VF50 Installation dimensions 1.6*2.0*2.0 production（for french fries） 3-6KG/once Total installed power 31.17KW The electric power 25KW Vacuum pump power 5.5KW Open motor 0.55KW The oil pump 0.5KW Basket size(mm) Φ300*200 Working temperature（℃） 80-120 Operating vacuum(Mpa) -0.092-0.098mpa Material basket number 2 Working mode PIC module one - click automatic operation Volume (L) 14L Heating mode Electrical Actual power （KW） 18KW Contact Us to Get a Quote Zhengzhou Wenming Machinery Co.,Ltd Sales Manager：Phoebe Gao Office:0086-13-303-831586 Whatsapp/Wechat : +8618337111429 Email: [email protected] You can contact us to get more details of machines or let us know your requirement,we can design and manufacture machine according to your need. Click to leave your information and requirements 3.Pictures of Vacuum Deep Processing Frying Equipment:
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