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Intelligent Vacuum Frying Machine
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Intelligent vacuum fryer
Drying principle
Fruit and vegetable crisps are mainly made from fresh fruits and vegetables, using edible vegetable oil as the heat medium, and advanced technologies such as vacuum low-temperature frying. They can quickly dehydrate and dry fruits and vegetables in a very short time, obtaining fruits and vegetables with low water content. They have low oil content, are crispy but not greasy, preserve the original shape, color, aroma, and taste of fruits and vegetables, and are rich in various nutrients such as vitamins, minerals, and fiber. They have the characteristics of low sugar, low salt, low fat, and low heat.
Scope of Application
Technical Parameters
Our company has introduced a complete set of the latest foreign vacuum low-temperature frying technology to produce vacuum frying machines from a high starting point, and our technology is in a leading position in the domestic industry. The vacuum frying equipment produced by our company belongs to the intermittent type, and there are two major series (VFI, VFII).
Model JXVF-1200 JXVF-800 JXVF-300 Processing capacity (raw material kg/time) 200-240kg 100-120kg 10kg Processing time (min/time) About 40 About 40 About 40 Ultimate vacuum degree (MPa) -0.1 -0.1 -0.095 Oil temperature (℃) 80-120℃ 80-120℃ 80-120℃ heat source steam heating steam heating electric heating Steam consumption (kg/h) 250kg/h 150kg/h electric heating Steam pressure (MPa) 0.3~0.5 0.3~0.5 electric heating Main heating methods Oil pump external circulation Oil pump external circulation electric heating Degreasing speed 0~400r/min 0~400r/min 0~400r/min cooling water flow forty twenty-five electrical system 3N~380V/220V 3N~380V 3N~380V Total power 33kW 25kW 16.5kW process flow
Raw materials→ Filter→ Cleaning→ Slice (segment)→ Closing (color protection)→ Drain water→ Freezing→ Thawing→ Immersion (vacuum impregnation)→ Cleaning→ Drain water→ Vacuum frying→ Vacuum degreasing→ Seasoning→ Product packaging→ warehousing
Laboratory vacuum fryer
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