Ò»¡¢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.
¶þ¡¢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
Èý¡¢Technical parameters of vacuum low temperature fryer
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model
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VF-1200
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Dimensions
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4200x3800x3300mm
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Frame size
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Φ1200x600mm
|
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Frame number
|
1 piece
|
|
Processing capacity
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200-400kg/time
|
|
Processing time
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about40-90min/time
|
|
Oil content
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800kg
|
|
Working vacuum
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-0.098Mpa
|
|
Working temperature
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80-120°C
|
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Heating source
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Heating source
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Steam
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|
Steam consumption
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250kg/h
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Steam pressure
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0.3~0.5MPa
|
|
Installed power
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33kw
|
