Automatic Easy Operation Okra, Mushrooms Vacuum Frying Machine

Vacuum Frying Machine Introduction:
Using vacuum frying, the frying temperature is greatly reduced, and the frying pan The oxygen concentration inside is also greatly reduced.

Fried food is noteasy to fade, change color, brown, and can keep the raw material The color of itself..

Parameter of Vacuum Frying Machine

Configuration device List of Vacuum Frying Machine

Working Principle of Vacuum Frying Machine

With fresh fruits and vegetables as the main raw materials, edible vegetable oil as the heating medium, as well as low temperature vacuum frying (VF) and other advanced technologies, the crisp slices of fruits and vegetables can be rapidly dehydrated in a very short time and dry time to obtain low water content.
Fruit and vegetable foods are low in oil, crisp but not greasy, retain the original shape, color, aroma and taste of fruits and vegetables, and are rich in vitamins, minerals, fiber and other nutrients.
They are low in sugar, low in salt, low in fat and low in fever.
Stainless steel coil heating, fast heating, constant oil temperature to ensure the color, aroma, taste and shape of the product.

Scope of of Vacuum Frying Machine
1). Fruits: such as apple, banana, monkey fruit, pineapple, winter date, strawberry, jackfruit, etc.
2). Vegetables: such as carrot, turnip, sweet potato, pumpkin, garlic, onion, mushroom, white gourd, okra and so on.
3) Meat: such as beef, fish, shrimp, octopus and so on.

①. Processing:
Raw materials → sieving → cleaning → slicing (cut into sections) → fixing → drainage → vacuum macerating → quick-frozen → vacuum frying → vacuum degreasing → seasoning → products

②. Composition of vacuum low temperature frying equipment:
Vacuum fryer, oil heating system, vacuum system, steam capture system, hydraulic system, pneumatic system, automatic oil removal system, electrical control system.