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Working principle of vacuum low temperature fryer

Jan 14, 2020

Working principle:

   Fruit and vegetable chips are made of fresh fruits and vegetables as the main raw materials, edible vegetable oil as the heat medium, and adopting advanced technologies such as low-temperature vacuum frying (VF). Fruit and vegetable foods have low oil content and are crisp and not greasy. They preserve the original shape, color, fragrance and taste of fruits and vegetables, and are rich in vitamins, minerals, fiber and other nutrients. They have low sugar, low salt, low fat, Low fever and other characteristics.

Applicable food range:

    1. Fruits: such as apple, banana, kiwi, pineapple, winter jujube, strawberry, jackfruit and so on.

    2. Vegetables: such as carrot, radish, sweet potato, pumpkin, garlic, onion, mushroom, winter melon, okra and so on.

    3. Meat: such as beef, fish fillet, shrimp, octopus, etc.

 Processing technology flow:

    Raw materials → screening → washing → slicing (cutting) → killing green → draining water → quick freezing → thawing → vacuum impregnation → washing → draining water → vacuum frying

→ vacuum degreasing → seasoning → product packaging → storage.

    Our company has a complete set of vacuum frying equipment produced by introducing the latest technology from abroad. The technology is in a leading position in China.

    The vacuum frying equipment produced by our company is batch type and has two major series (VFI, VFII). VF technical parameters (take Apple as an example)

Vacuum low temperature frying mainly consists of vacuum kettle, oil heating system, vacuum system, water vapor capture system, hydraulic system, pneumatic system, automatic deoiling system, and intelligent control system.

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