Characteristics of vacuum low-temperature frying: Traditional frying refers to a process in which food is placed in fat at a higher temperature and heated and quickly matured. The temperature is generally above 160°C. Vacuum frying refers to frying and dehydrating food in a negative pressure environment. The temperature is generally between 80 and 100 ℃, which can effectively reduce the damage of high temperature to food nutrients. Vacuum frying technology is known as the green revolution of this century. The finished product has lower oil content and is healthier.
Compared with ordinary frying, vacuum frying has other obvious advantages. Since the internal pressure of the equipment is lower than the atmospheric pressure, food processing under this relatively hypoxic condition can reduce or even avoid the oxidation of fatty acid failure and enzymatic browning, and has the effect of preserving the color and flavor of the food. Vacuum frying has a very wide range of applications in the food industry, and can process many products such as vegetables and fruits, dried fruits, and livestock and poultry
product name： | Low temperature vacuum fryer | Voltage： | 220v |
heating method： | Steam heating | power： | 124KW |
Yield： | 50-300KG/H | Material： | SUS304 |
SHANDONG XINDAXIN MACHINERY CO., LTD is a professional global supplier of food industry equipment. Company is focused on R&Dmanufacturing and sales of food industry equipment including processing line for snacks, frozen French fries, potato chips,meat food , cake baking ,vegetable processing,corn processing and so on. We provide a compete production line to our customers,cornprocessing. Company’s products have been certified by CE and ISO9000(1)-2000 international quality management system certification, and in accordance with the QS standard food enterprise. After many years of efforts and innovation, “TCA”brand food equipment has been exported to Russia,Canada,Australia, USA, Britain, France and other 80 countries, enjoy a high reputation in the same industry.