The traditional potato chips fryer is mainly batch fryer or continuous fryer. This kind of machine is operated under atmospheric pressure. The frying temperature is up to 160 ° C (320 ° F), which has many drawbacks.
1. The nutrients of most foods will be destroyed
2. The internal fat of the food is in a high temperature environment and is reused, so that polymerization occurs and carcinogens are produced.
3. The last fried food contains relatively much oil. Long-term consumption is harmful to health.
4. Suitable for processing starch or high starch content foods. There are restrictions on applicable products.
Batch Vacuum Fryer Advantage
1. Reduce the oil content of fried products.
2. Due to the low temperature and low oxygen content, the natural color and flavor of the product are retained.
3. Less harmful effects on oil quality;
4. Produce acrylamide-free fruit and vegetable chips
WhatsApp: 86 155 0532 3188
Batch Vacuum Fryer Main Parts
1. Stainless steel storage tank
Equipped with a large-capacity stainless steel oil storage tank. It has a special structural design, which is heated quickly. It has a large capacity and can be filled at one time. .
2. Oil circulation heater
The patented oil circulation heater has its unique internal design. It makes the oil evenly heated and the oil temperature can be controlled stably.
3. Fully automatic screen
From feeding to discharging, the computer is fully automatic. It is equipped with a PLC control system, which can control the oil temperature of the machining process within the set range.
4. Stainless steel vacuum pump
The machine is equipped with a high-performance water-cycle vacuum pump with long life and stable control of vacuum. After a long period of testing and according to customer feedback, the water-cycle vacuum pump has proven to be stable and has a long service life and does not need to be replaced frequently.
5. Fry mode
The material is heated evenly and will not adhere. Shorten frying time and increase frying efficiency.
The batch vacuum fryer produced by Qingdao Liuyi Machinery Co., Ltd., fried potato chips and fruit and vegetable chips in the low temperature (80 ~ 120 ° C) vacuum conditions. It can effectively reduce the damage of high temperature on the nutrition of the chips. And it can reduce the recycling rate of edible oil without adding other antioxidants to reduce costs. Suitable for fried apples, bananas, kevi fruit, pineapple, winter jujube, strawberry, jackfruit, carrot, radish, sweet potato, pumpkin, garlic, onion, mushroom, winter melon, okra, beef, boneless fish, shrimp, octopus, etc.