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Vacuum low temperature fryer

Vacuum low temperature fryer

 

һOverview 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.

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

Technical parameters of vacuum low temperature fryer

model

VF-1200

Dimensions  

4200x3800x3300mm

Frame size     

Φ1200x600mm

Frame number

1 piece

Processing capacity 

200-400kg/time

Processing time 

about40-90min/time

Oil content 

800kg

Working vacuum

-0.098Mpa

Working temperature 

80-120°C

Heating source

Heating source

Steam

Steam consumption

250kg/h

Steam pressure

0.3~0.5MPa

Installed power

33kw

   

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