Vacuum Frying Machine

Vacuum Frying Machine double chamber adopts two cans, deoiling ensure absolutely without oil, the oil, moisture content is lower. Frying, deoiling, dewatering, oil filter integration design, continuity and under vacuum and low oil content products, the product is in negative pressure condition, under the condition of the relative lack of oxygen in food processing, can reduce or even avoid oxidation (such as fatty acids, enzymatic Browning and other oxidation, etc.) caused by the damage. In negative state, with oil as a heat transfer medium, food internal water (free water and bound water) can rapid evaporation, to enable an organization to form porous structure.
Automatic control temperature, without overheating, over-voltage, ensure product quality and production safety.
Vacuum Frying Machine USES stainless material, with high efficiency, stable performance, easy installation and use, etc.

1) Fruits: apple, kiwi, bananas, jackfruit, persimmon, strawberries, grapes, peaches, pears, etc.;
(2) Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrot, green pepper, pumpkin, onion, etc.;
(3) Dried fruit class: jujube, peanut, etc.;
(4) Aquatic products, livestock and poultry meat, etc.

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