Vacuum low temperature fryer

一、Overview of vacuum low temperature frying

 Vf1200  vacuum low temperature fryer organically combines frying and dehydration to make the product under negative

pressure,  Its absolute pressure is lower than atmospheric pressure. Food processing can beperformed in this

relatively hypoxic condition Reduce or even avoid the hazards caused by oxidation (such as rancidity,enzymatic

browning and other oxidative deterioration),can quick dehydrate and dry in a short time,The fruits and vegetables

with low water content be obtained with low oil cinter  crisp but not greasy.The original shape,color and taste of fruits

and vegetables are perserved,and they are rich in vitamins,minerals,fibers and other nutrients,with the

characteristics of low suger,low salt,low fat and low heat.

二、Applicable food range of vacuum low temperature frying

1. Fruits: such as apple, banana, kiwi fruit,pineapple, winter jujube, grape, peach, pear, strawberry, jackfruit,etc

2.Vegetables: such as carrot, radish, sweet potato, potato, pumpkin, garlic, onion, edible fungus, winter melon, okra, 

mushroom, asparagus, bamboo shoot, lotus root, etc.

3. Meat: such as pork, beef, chicken, meatballs, etc.

4. Aquatic products: such as fish fillet, fish bone, shrimp, octopus, Wuchang fish, crawfish, crabs, small silver fish, etc

三、Technical parameters of vacuum low temperature fryer