Vacuum Frying Machine

Vacuum Frying Machine Features:

Color preserving effect: using vacuum frying, frying temperature greatly reduced, but also reduce the concentration of oxygen in the fryer. Fried food is not easy to fade, discolor, Browning, and can keep the color of the material itself. If such as kiwi fruit Browning, easy to heat by vacuum frying, can maintain its green.

Function: keep using vacuum frying, the raw material is heated in a sealed vacuum condition. The flavor ingredients in most of the raw material for water soluble, does not dissolve in oils and fats, and with the dehydration of raw materials, the flavor ingredients has been further enrichment.

So the vacuum frying technology is a good way to save the raw material itself has a fragrance.

Reduce oil deterioration degree: oil degradation including oxidation and polymerization, thermal decomposition, and give priority to with water or water vapor and oil contact hydrolysis. In the process of vacuum frying, the oil is in negative pressure condition, dissolve in oils and fats in the gas, to escape quickly a large number of water vapor pressure is small, and frying temperature is low, therefore, the oil degradation is reduced greatly.

Detail specification

odel	HTO -1500C	HTO-3800 C
Vaccum room size(mm)	φ 500	φ 800
Material basket size	φ400*240	φ700*240
Basket quantity	2	2
Working vaccum pressure (Mpa)	-0.098~ -0.1	-0.098~ -0.1
Working T (°C)	80~120	80~120
Vaccum pump power (kw)	4	5.5
Heating method	Electric/steam/fuel oil	Electric/steam/fuel oil
Electric heating power (kw)	15	36
Capacity (kg/h)	40-50kg/h	110-130kg/h
Annual capacity(8h)	150 T/year	380 T/year
Machine size(mm)	1500*1000*2500	2000*1500*2500