Application of Vacuum frying machine:
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, Cashew, Green Pepper, Onion, etc.
Dry Fruits: Chinese date, Peanut, etc.
Seafood, fish, meat etc.
Features of Vacuum frying machine:
Vacuum frying machine is a process to vacuum fry and deoil food under rather low temperature
The vacuum fryer can prevent the loss of nutrient of the food from high temperature, and it can keep effectively the original colors and flavor of the food and reduce the processing cost
The oil content rate of the food is below 15%
It reserves and condenses well. And it is crispy and delicious
The equipment is made of stainless steel material and it meets the sanitary requirement of the food
It is safe, reliable and easy to operate
The centrifugal deoiling technology for vacuum fry has wide adaptability and unique effect
It is mainly used for fruits (apple, banana, pineapple, peach), vegetables (carrot, pumpkin, snap bean, sweet potato, taro, garlic, green pepper, onion), dryer fruits, Chinese date, peanut, and other aquatic products and meats
The machine was exported to India, Autralia, Campodia, China …
Processing technology: Raw material -> Selecting -> Cleaning > Slicing > Blanching >Freezing > Soaking > De-watering > Vacuum frying De-oil > Seasoning > Cooling > Scaling & Packing > Checking > Products
Parameter of vacuum frying machine:
Capacity: 5kg/batch; 10kg/batch; 20kg/batch; 30kg/batch; 50kg/batch and 60 kg/batch
Time of batch: 20 – 60 min (time of batch depend on kind of moiture fruit, vegertable)
Vacuum degree (MPa): -0.098
Heating source: electric, use Steam pressure: 0.25 – 0.8 Mpa, or LPG
Electric power: 15 kw
Power source: 380 V, 3 phase, 50 Hz
Centrifugal spinning speed (rpm): 300
Net weight (kg): 500kg- 1800kg
Dimension (mm): 2500x 1400x 3850
