Detailed Product Description

Vacuum fryer

Adopt steam as heat source, big heating area, and high heat efficiency. It is made of stainless material to meet the requirement of food hygienic. Our machine is intermittent fryer, suitable for the low temperature frying of fruit, vegetable etc.The Food will be processed by vacuum fry and deoiled under the rather low temperature. The vacuum fry can prevent the loss of the nutrient of the foodstuff from high temperature. Could be efficiently keep the original colour, and flavor, reduce the processing cost. The oil content rate of the foodstuff is below 15%. The foods will be able to store long time, crisp and delicious.

Usages:   
The centrifugal deoiling technology for vacuum fry have widely applied in processing the following foodstuff.

Fruits: Apple, Banana, Pineapple, Peach etc

Vegetable: Carrot, Pumpkin, Snap bean, Sweet potato, Taro, Potato, Garlic, Green Pepper, Onion etc

Seafood, fish,meat etc

Main technical parameter:
1. Inner diameter of frying pot: DN1000 
2. Max. Worked pressure of sandwich structure: 0.27Mpa
3. Max. Worked temperature of sandwich structure: 140
4. Inner bowl vacuum degree: -0.098Mpa
5. Volume: 300L
6. Centrifugal Rotary Speed: 600rpm
7. Weight: 2200 kgs
8.Dimensions:3500×1700x2450
9.Manufacture Standard: GB150

Reference: Process flow of Vacuum Frying Chips:

Dip in------cleanout-----sliceup-----wrap-----cooling  down----dipping----freezing-----vacuum frying and centrifugal de-oiling (our machinery does)------seasoning------cooling------packaging (finished product)