Model No.:ZYZ-16-B
Product Origin:China
Brand Name:Lizhong
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Description:Vacuum fry is a process to vacuum fry and deoil food under rather low temperature. The vacuum fry can prevent the loss of nutrient of the food from high temperature, and it can keep effectively the original colors and favor of the food and reduce the processing cost. The oil content rate of the food is below 15%. It reserves and condenses well. And it is crisp and delicious. The equipment is made of stainless steel material and it meets the sanitary requirement of the food. It is safe and reliable and easy to operate. The centrifugal deoiling technology for vacuum fry has wide adaptability and unique effect. It is mainly used for fruits (apple, banana, pineapple, peach),vegetables (carrot, pumpkin, snap been, sweet potato, taro, garlic, green pepper, onion), dry fruits, Chinese date, peanut, and other aquatic products and meats. Model: ZYZ-16-B 1) Type: horizontal 2) Inner diameter of frying pot: DN1000 3) Max. Worked pressure of sandwich structure: 0.27MPa 4) Max. Worked temperature of sandwich structure: <140oC 5) Max. vacuum degree of frying: ~750mmHg 6) Centrifugal rotational speed: 0~600rpm 7) Quantity of frying basket: 4pcs 8) Cubage of frying basket: ~75L/pc 9) Capacity: ~18kg (Eg. potato sheet) 10) Oil content of finished product: ~8-15% 11) Motor power: 4.0kW 12) Reflux pump power: 7.5kW 13) Reflux pump capacity: 40T/h 14) Reflux pump head: 36m 15) Vacuum pump power: 7.0kW 16) Output of vacuum extraction: 70L/s 17) Dimensions: 3,500 x 1,700 x 2,450 18) Equipment net weight: 2,200kg