Vacuum Frying Machine

The vacuum fryer makes the product continuously completed under vacuum, the oil content of the product is low, and the product is in a negative pressure state. Food processing under this relatively hypoxic condition can reduce or even avoid the harm caused by oxidation. In the negative pressure state, with oil as the heat transfer medium, the moisture inside the food will be rapidly evaporated and ejected, making the tissue form a loose and porous structure;

This device is suitable for:
1. Fruits: such as apples, bananas, kiwifruit, pineapples, winter jujubes, strawberries, jackfruit, etc.
2. Vegetables: such as potatoes, carrots, radishes, sweet potatoes, pumpkins, garlic, onions, mushrooms, wax gourd, okra, etc.
3, meat categories: such as beef, fish, shrimp, octopus and so on.
4. Dried fruits: green beans, broad beans, peanuts, etc.
5. Aquatic products: small crispy fish, octopus, prawns, etc.

Features:
Automatically control temperature and pressure (vacuum degree), without overheating and overpressure, to ensure product quality and safe production;
Deoiling adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content;
The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of the water cycle, improve the repeated use rate of water, and reduce the loss of oil;
The machine is made of stainless steel material, which has the characteristics of high work efficiency, stable performance, convenient installation and use.
Advantages: Color retention, fragrance retention, reduce the degree of oil deterioration.