Vacuum frying is an improved method of frying in a low pressure and low temperature environment to improve the quality properties of fried foods. Since recent research has confirmed the relationship between traditional fried food consumption and human health issues, this technology has become increasingly popular in modern times. On the other hand, vacuum frying has proven to be a better and healthier alternative to traditional frying.
Vacuum frying can make fruits and vegetables with low value and poor taste into flavor foods, which has greater significance for the processing of fruits and vegetables with poor quality. The processing of chips has greatly increased the economic value of fruits and vegetables, and can make full use of fruits and vegetables resources to avoid waste caused by decay and deterioration of them.
Vacuum Oil Fryer Advantages
- The equipment components are reasonable.
The machine is easy to install and operate. The same output can save 50% of manpower.
- Energy-saving and efficient
The equipment reduces the air consumption time, and each time it is fried, it can be completed in 30 minutes. The frying time is only about 60% of the same type of equipment. It can reduce energy consumption, save costs and increase efficiency.
- The fryer has a low center of gravity and a large weight.
The dry operation is stable and the noise is low. Noise is less than 60 decibels during the operation.
- The heating structure is simple, the heat exchange is scientific and reasonable.
The heat exchange area is large. The effective heat exchange area can reach 30㎡. It can fully guarantee the demand and stability of heat sources.
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Vacuum Oil Fryer vs Deep Oil Fryer Feature
Vacuum oil fryer feature
- crispy and non-greasy
- Maintaining the natural color, nutrition
- No chemical additives, no possible hazards causing cancer of traditional high-temperature fried foods;
- Easy to eat, fried food can also be re-edged, like fresh taste;
- low fat, low calorie, high cellulose, containing a variety of vitamins and trace elements;
- The shelf life is up to 12 months.
Deep oil fryer feature
-The oil content is high, the outer is not cooked or the outside is scorched.
-The color is black and dark,. The color of the fruit and vegetable itself cannot be maintained.
- producing carcinogens
- high fat, high calorie, damage to nutrients inside fruits and vegetables
The vacuum oil fryer produced by Qingdao Liuyi Machinery Co., Ltd. uses patented technology to maintain a stable working temperature and a high de-oiling speed. Using double chamber, low temperature, vacuum, internal high-speed oil simmering technology, the processed products contain less oil (10%-20%) and maintain the nutritional content and original color and flavor.