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Kfc Vacuum Fryer

Vacuum low temperature frying is a new food processing technology developed in the late 1960s and early 1970s. At present, in many fast food restaurants, such as KFC, Mcdonalds, etc., all kinds of fried foods have high fat, high calorie, short shelf life and other drawbacks.We believe that in the near future, a healthier and more convenient VF food will be sold in kfc and loved by people....

The Perfect Transformation of Fried Food
At the end of the 19th century, snack foods first appeared and were favored by people, especially the fried potato strips. When fried food shops such as KFC are prevalent, people are also facing huge health problem. The fried foods contain high fat and carcinogens. KFC's French fries and other fried foods are all fried at atmospheric pressure and high oil temperature. During the frying process, large amount of oil adhere to the surface of the food. Therefore, food may contain up to 40% oil, which will not only cause obesity, but also produce a harmful carcinogen-acrylamide, which poses a big threat to health.


With the economy development and the improvement of people's living standards, more and more consumers are pursuing vacuum frying products with natural nutrition. So their consumption potential is great.


Vacuum low temperature frying is a new food processing technology developed in the late 1960s and early 1970s. The fruit and vegetable chips produced by it are nutritious and crisp. It is conceivable that fast food in kfc will gradually be replaced by this healthier product.


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Vacuum Fryer PrincipleTaking potato chips as an example

1. The vacuum low temperature frying technology mainly uses the principle of lowering the boiling point of water in the potato under vacuum. It achieves frying and dehydration under low temperature. The nutrients in the potatoes are mostly water soluble, so that it will not spill out of the oil. After the dehydration, these ingredients are concentrated and the nutrition and flavor can be well preserved. In the meanwhile, the oxidation of the oil is prevented and the carcinogenesis effects avoided.


2. Compared with high-temperature deep frying, the potato chips after low-temperature frying do not change color and absorb less oil. At the same time, the oil-dumping can also remove residual oil on the surface of the potato. The refined oil content is less than 20%. Vitamin C and B contained in the potatoes are not destroyed at low temperatures and are rich in minerals.


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Contact us:

Email: vacuum-fryingmachine@hotmail.com

WhatsApp: 86 155 0532 3188


Low-temperature Fried Potato Chips Advantage
1. Low fat content, suitable for a wide range of people
- Potato tubers have a lot of water, less fat, and a relatively low calorie per unit. However, In KFC, the potato chips fried at high temperature will absorb a lot of oil. It will increase fat content and calories, and is not suitable for obese people.
-Using vacuum frying, the oil temperature is lower, the oil absorption of the potato is reduced. Accompanied by dumping oil process, the residual oil is removed, less oil and less fat, suitable for both young and old.

2. Avoid the appearance of carcinogens and eat safely.
In addition to the ability to reduce fat, lower temperatures during vacuum frying also reduce the formation of acrylamide: acrylamide is a possible carcinogen (produced when proteins and reducing sugars are heated to 150 ° C).

3. It can preserve the nutrients in the French fries, safe and healthy.
Potatoes are rich in vitamin C, nutrients and a variety of minerals, but high-temperature frying can destroy their internal nutrients. Vacuum low-temperature frying effectively protects the internal nutrients and tissue structure of the potato and is healthy.

Vacuum fried potato chips are loose and porous, crispy and delicious.


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KFC Vacuum Fryer
-At present, in many fast food restaurants, such as KFC, Mcdonalds, etc., all kinds of fried foods have high fat, high calorie, short shelf life and other drawbacks. They are not suitable for people who have obesity and high blood lipids. Long-term consumption by children can cause obesity and other related diseases. However, because of its unique flavor, it still occupies a large market share.

-Our company has been committed to the production and development of food processing machines. In order to solve such problems, we use vacuum low-temperature frying technology to produce a vacuum fryer with reasonable structure, rapid heating system and short processing time. Using our patented technology, it meets the requirements of fast heating, quick de-oiling and stable oil temperature. The fried potato chips are uniform in color, crisp in taste and low in oil content.

-We believe that in the near future, a healthier and more convenient VF food will be sold in kfc and loved by people.