1. The integrated design of heating, frying, oil storage, deoiling, dehydration and oil filtration can be completed continuously under vacuum. The oil content of the product is low and the product is in a vacuum state. Food processing under this relatively anoxic condition can reduce or even avoid the harm caused by oxidation (such as fat rancidity, enzymatic browning and other oxidative deterioration). In the negative pressure state, with oil as the heat transfer medium, the water (free water and part of the combined water) inside the food will evaporate rapidly and spray out, making the tissue form a porous structure.
2. Automatic control of temperature and pressure (vacuum), no overheating, no overpressure, to ensure product quality and safety in production;
3. Frequency conversion speed regulation is adopted for deoiling, which is suitable for all products with low and high oil content;
4. The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of water circulation, improve the reuse rate of water and reduce the loss of oil;
5. Oil filtering system: upper and lower oil tanks, double chamber heating system, separately controlled heating, circulating filtering oil during frying, so as to keep the oil clean all the time and reduce the waste of oil;
6. The machine is made of 304 stainless steel, with high efficiency, stable performance, easy installation and use.
Advantages of vacuum fryer in frying food
Color retention: vacuum frying can greatly reduce the frying temperature and the oxygen concentration in the fryer. Fried food is not easy to fade, discolor, browning, can maintain the color of the raw material itself. For example, kiwi fruit is easy to browning when heated. If it is fried in vacuum, it can keep its green color.
Aroma preservation: vacuum frying is adopted, and the raw materials are heated in a sealed vacuum state. Most of the flavor components in the raw materials are water-soluble, and they do not dissolve in the oil. With the dehydration of the raw materials, these flavor components are further concentrated. Therefore, vacuum frying technology can preserve the flavor of raw materials.
Reduce the deterioration degree of oil: the deterioration of oil includes oxidation, polymerization and thermal decomposition, and hydrolysis is mainly produced when water or steam contacts with oil. In the process of vacuum frying, the oil is in a negative pressure state, and the gas dissolved in the oil escapes rapidly, resulting in low steam pressure and low frying temperature. As a result, the deterioration degree of oil is greatly reduced.
2. Automatic control of temperature and pressure (vacuum), no overheating, no overpressure, to ensure product quality and safety in production;
3. Frequency conversion speed regulation is adopted for deoiling, which is suitable for all products with low and high oil content;
4. The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of water circulation, improve the reuse rate of water and reduce the loss of oil;
5. Oil filtering system: upper and lower oil tanks, double chamber heating system, separately controlled heating, circulating filtering oil during frying, so as to keep the oil clean all the time and reduce the waste of oil;
6. The machine is made of 304 stainless steel, with high efficiency, stable performance, easy installation and use.
Advantages of vacuum fryer in frying food
Color retention: vacuum frying can greatly reduce the frying temperature and the oxygen concentration in the fryer. Fried food is not easy to fade, discolor, browning, can maintain the color of the raw material itself. For example, kiwi fruit is easy to browning when heated. If it is fried in vacuum, it can keep its green color.
Aroma preservation: vacuum frying is adopted, and the raw materials are heated in a sealed vacuum state. Most of the flavor components in the raw materials are water-soluble, and they do not dissolve in the oil. With the dehydration of the raw materials, these flavor components are further concentrated. Therefore, vacuum frying technology can preserve the flavor of raw materials.
Reduce the deterioration degree of oil: the deterioration of oil includes oxidation, polymerization and thermal decomposition, and hydrolysis is mainly produced when water or steam contacts with oil. In the process of vacuum frying, the oil is in a negative pressure state, and the gas dissolved in the oil escapes rapidly, resulting in low steam pressure and low frying temperature. As a result, the deterioration degree of oil is greatly reduced.
