Vacuum frying machine
This vacuum frying machine is to fry and dehydrate food in low
temperature (80~120℃), which can effectively reduce the damage of
high temperature to food nutrients. Vacuum frying and removing oil
have unique effect.
The automatic filtration system keeps oil fresh and extends its
usable life. This saves you money over the life of the fryer and
keeps your food tasting consistent every time. A built-in cold zone
in the vat collects breading fall-off, keeping oil fresh and clean.
With the push of a button and the twist of a handle, filtering oil
is easy and safe. The patented quick-disconnect allows for easy
removal of the filtering vat.
|Model||Capacity||Processing time||Oil temperature||Ultimate vacuum (mpa)|
|QS||50/every time||25-60min/every time||80-100℃||0.092-0.096|
|QS||100kg/every time||25-60min/every time||80-100℃||0.092-0.096|
raw material – selection – slicing (cutting sections) – fixing –
draining – quick-freezing – thawing - vacuum impregnation – washing
– draining - vacuum frying - vacuum de-oiling – flavoring – packing
1> Keep fresh color. In vacuum condition the oil temperature is
decreased greatly and oxygen in the oil is also decreased much. It
can make the food keep its color especially for Kiwifruit.
2> Keep flavor: The material is heated in vacuum condition and
can keep its flavor.
3> Make the fried fruit easy to stock
4> the machine works in low temerature condition(80-120 degree)
,it can efficently avoid damages caused by high temperature to
Fruit and vegetable chips are made from fresh fruit and vegetables,
using edible vegetable oil as a heat medium. The advanced
technology such as vacuum deep-fried (VF-Vacuum Fryer) can quickly
dehydrate and dry in a very short time with few water content and
It tastes crisp but not greasy, and has preserved the original
shape, color, aroma, taste of fruits and vegetables. And it is also
rich in vitamins, minerals, fiber and other nutrients, with lower
sugar, lower salt, low fat, lower calorific and so on.
- High efficiency, environmental protection and energy saving.
The Vacuum frying machine has advanced de-oiling device. It mainly
adopts the motor of gear reduction and motor integration, directly
connected with the basket shaft.
Thus, it can achieve a quick de-oiling, free deceleration and
shutdown and without belt drive slippage. And it also can guarantee
the complete shape of products in high efficiency.
- The Vacuum frying machine also adopts two-stage vacuum system and
high-efficiency condenser to ensure vacuum (gauge pressure) up to
-0.1MPa, which can shorten processing time, improve efficiency and
lower oil content.
- Fruit: like apple, banana, kiwi, pineapple, winter jujube,
strawberry, jackfruit, etc.
- Vegetable: like carrot, radish, sweet potato, pumpkin, garlic,
onion, mushroom, winter melon, okra, etc.
- Meat: beef, fish fillets, shrimp, octopus, etc.
- Dried fruits: green beans, broad beans, etc.
- Aquatic products and livestock and poultry meat. Low-temperature
vacuum frying can prevent the deterioration of edible oils and
fats, without adding other antioxidants, it can improve the
repeated utilization of oil and reduce costs.
Generally fried foods have a high oil content of 40%~50%, while the
vacuum fried food The oil content is 10%-20%, the fuel saving is
30%-40%, and the saving effect is remarkable.
Food Crisp but not greasy, good storage performance. In the vacuum
condition, the water in the cell gap of the fruit and vegetable is
rapidly vaporized, expanded, the clearance expands, the puffed
effect is good, the product is crisp and delicious, and has good re