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The vacuum environment allows the material to dry quickly at low temperatures. The food made by vacuum low-temperature frying technology---the taste is crisp and the flavor is different. Vacuum frying technology preserves the natural color, nutrition and flavor of fresh fruits and vegetables, and has the characteristics of low fat, low calorie and high cellulose. The oil content of low-temperature fried foods is significantly lower than that of traditional fried foods, and the low-temperature fried foods have no greasy feeling, and have a long shelf life and a wide processing range. Functions 1. Color retention The vacuum processing temperature is lowered, and the oxygen concentration in the processing pot is also reduced. The food is not easy to fade, discolor, brown, and can maintain the color of the raw material itself. For example, kiwifruit is highly susceptible to thermal browning and can be kept green if vacuumed at low temperatures. However, in the case of oil-soluble pigments such as carotenoid pigments and chlorophyll pigments, the pigments are easily dissolved during frying, so the raw materials should be pretreated before processing to keep the pigments stable. 2. Preservation The material is heated in a sealed state by vacuum low temperature processing. Most of the flavoring ingredients in the raw materials are water-soluble, do not dissolve in the fats and oils, and these flavoring components are further concentrated as the raw materials are dehydrated. Therefore, the vacuum frying technique can well preserve the aroma of the raw material itself.

Features： Vacuum frying is the practice of frying and dehydrating food at low temperature (80-120 ° C), which can effectively reduce the damage of high-temperature food nutrients.

Vacuum frying and degreasing have a unique effect. Currently mainly used in: Fruits: apple, kiwi, banana, pineapple, persimmon, strawberry, grape, peach, pear, etc. Vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc. Dried fruits: jujube, peanuts, etc. Aquatic products, livestock and poultry, etc. Low-temperature vacuum frying can prevent the deterioration of edible oils and fats, and it is not necessary to add other antioxidants, which can improve the repeated utilization of oil and reduce costs. Generally, the oil content of fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is 10%-20%, fuel economy is 30%-40%, and the fuel saving effect is remarkable. The food is crispy but not greasy and has good storability. Generally, the oil content of fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is 10%-20%, fuel economy is 30%-40%, and the fuel saving effect is remarkable. The food is crispy but not greasy and has good storability. Under vacuum, the water in the cell gap of fruit and vegetable is rapidly vaporized and expanded, the gap is enlarged, the puffing effect is good, the product is crisp and delicious, and has good rehydration performance.

Model	OR-VF120	OR-VF60
Material	The vacuum kettle, the inner tank of the oil storage tank and the material cage are 304 food grade stainless steel; the outer part of the oil storage part of the pot body is insulated, and the material is: stainless steel matt board
Power	18KW	15.5KW
Steam pressure	0.3Mpa	0.25 ~0.4Mpa
Ultimate vacuum	－0.095Mpa～－0.098 Mpa (No-load test machine)	－0.095Mpa～－0.098 Mpa (No-load test machine)
Working Temperature	70-120℃ (Adjustable)	70-120℃
Control system	Full microcomputer automatic control (automatic / manual two files)
Deoiling speed	0 ~400 rmp/min (Adjustable)	0 ~300 rmp/min (Adjustable)
Deoiling type	Internally installed
Capacity	120KG/batch	60kg/batch
Dimension	320037003300mm	260032003200mm
Weight	2.5ton	2.0ton

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Company Profile

Luohe Orange Mechanical Equipment Co.,Ltd (Orange) is a professional mechanical equipment manufacturer which is located in Henan Province, China. The company is specialized in production, processing and sales of food machinery, agriculture machinery and other machineries. The main production scopes that we cover are: snack food processing machines, candy processing machines, fruit and vegetables processing machines, packaging machines, water well drilling machines, and various peeling machines.

The company covers 35,000 m2and the fixed asset of the company is RMB 10 million Yuan. There are over 100 employees, more than 30 technicians, and over 100 sets of various manufacturing equipment. The equipment are included: large scale forcing press machine, digital lathe, digital wire-electrode cutting equipment, various kinds of processing machines and equipment, etc. The company owns national patents and proprietary technology with independent ....

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