VF Broccoli Chips Feature:
The low-temperature frying dehydration technology is adopted to maintain the original taste of fruits and vegetables, lock the nutrients, and change the internal structure to achieve a crisp effect.
- The broccoli oil content produced by the traditional hot-frying is as high as 25% - 35%, and long-term consumption is not good for health;
-The oil content of broccoli produced by VF technology is maintained at 5%-12%, and the vegetable oil is used as a dehydration medium in the production process. The unsaturated fatty acids contained in vegetable oil are not synthesized by the human body and need to be taken from food. It is fit for long-term consumption.
-In the traditional process, the temperature of the oil is above 160 °C, the degree of deterioration is serious. It is easy to produce acrylamide, which is a carcinogen;
-The vacuum dehydration technology controls the oil temperature below 60 ° C, so that the broccoli does not deteriorate, and the nutrient content is preserved to the utmost extent.
-The traditional processing method because of the high temperature, the processed broccoli loses its original color and the taste is greasy;
- Vacuum dehydration technology can effectively maintain the original color and shape of broccoli, make it crisp and delicious.
Vacuum Fried Broccoli Machine Technical Data
Vacuum Pump Power
Vacuum Fried Broccoli Machine Advantage:
1. The main parts of the machine are all made of stainless steel.
2. The frying basket adopts a round frying basket. When the oil is degreased, the products are evenly distributed. There is no accumulation, no dead angle and good de-oiling effect. The large space of the basket will not stick. The lock of the basket is fast and easy to operate.
3. The specially designed water-ring vacuum system ensures a vacuum of -0.098 MPa, which can shorten the processing time and low oil content. The vacuum of the ordinary water-ring pump only reaches -0.096 MPa.
4. The heater is made of the stainless steel tube structure, the temperature rises rapidly. The oil temperature is constant, which ensures the color, fragrance, taste and shape of the finished product.
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