▶Product Description:

The product in a negative pressure state can reduce or even avoid the harm caused by oxidation, in the negative pressure state of oil as a heat transfer medium, the water inside the food will be rapid evaporation of the organization to form loose porous structure Small oil content.Good taste and good appearance Vacuum frying is to fry and dehydrate food at low temperature (80~120℃), which can effectively reduce the damage of high temperature to food nutrition.

▶Application:

1. Fruits: such as apple, banana, kiwi, pineapple, winter date, strawberry, jackfruit, etc.
2. Vegetables: such as carrot, radish, sweet potato, pumpkin, garlic, onion, mushroom, white gourd, okra, etc.
3, meat: such as beef, fish, shrimp, octopus and so on.

▶Feature:

1) Vacuum frying is a process to vacuum fry and deoil food under rather low temperature

2) The vacuum fry 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

3) The oil content rate of the food is below 15%

4) It reserves and condenses well. And it is crispy and delicious

5) The equipment is made of stainless steel material and it meets the sanitary requirement of the food

6) It is safe, reliable and easy to operate

7) The centrifugal deoiling technology for vacuum fry has wide adaptability and unique effect