Vacuum Fryer | Low-temperature Vacuum Frying Machine

vacuum fryer for sale

Vacuum fryer is also called the low-temperature vacuum fryer and fruit and vegetable chips frying machine. This commercial vacuum fryer is often used in food processing plants, mainly for frying various fruit and vegetable products. The fried products can maintain the original color and aroma.

Applications of the commercial vacuum fryer machine

Vacuum frying is the deep-frying and dehydration of food at a low temperature (80 ~ 120 ℃) ​​environment, which can effectively reduce the damage of food nutrients caused by high temperatures.

Vacuum frying machine has a wide range of applications, currently mainly suitable for processing the following products: ① fruits: bananas, apples, kiwi, persimmons, strawberries, grapes, peaches, pears, etc .; ② vegetables: tomatoes, sweet potatoes, potatoes, mushrooms Mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc .; ③ dried fruits: jujube, peanuts, etc .; ④ aquatic products and livestock and poultry meat, etc.

Vacuum fryer’s technical parameters

Frame size( mm )Φ400*300Φ600*400Φ1200*600
Vacuuming level(mpa)-0.093~0.098-0.093~0.098-0.09~0.098
Working Temperature(℃)70~12070~12070~120
Heating methodElectric / heat transfer oilElectric / heat transfer oilElectric / heat transfer oil
Capacity ( kg/batch )10-1515-60100-300
Dimension ( mm )1500*2000*25001600*1600*27004600*2700*3000

Main structure of the low-temperature vacuum frying machine

The vacuum fryer has a compact structure, simple operation, and a high degree of automation. Its main structure includes the condenser, oil storage tank, reactor, vacuum circulation pump, electric control box, PLC, motor, water storage pipeline, etc. Among them, the sidewall of the reactor of the vacuum fryer is provided with an observation port, and the user can observe the frying situation of the food at any time.

Working principle of the vacuum fryer for crisp vegetables

The vacuum fryer is a device for frying food under the vacuum state of negative pressure (vacuum degree is 0.093Mpa, the boiling point is about 40 degrees), using oil as a heat transfer medium. When frying, the water in the food will quickly evaporate from the object, and the heat enters the inside of the food tissue, thereby expanding the food cells and achieving a soft and porous tissue structure.

Main features of the vacuum frying machine

1.The vacuum fryer is made of high-quality stainless steel material, which has the characteristics of high work efficiency, stable performance, and easy installation and use.

2. The vacuum fryer can automatically control the temperature and pressure (vacuum degree) without risk of overheating and overpressure, which can ensure product quality and ensure safe production.

3. The defrosting of the vacuum fryer adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content. Its oil-water separation system can separate the evaporated water and oil cooling, reduce the pollution of water circulation, improve the repeated use rate of water, and reduce the loss of oil.

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