Vacuum Fried Pot

Equipment Introduction
Vacuum low-temperature frying machine is offered by our company.*Newly developed third-generation vacuum frying equipment, also the most *new, *efficient, *safe, and *practical frying equipment globally.*
Product Features
1. Ensure no back oiling during deoiling to achieve lower oil and water content. Our integrated design for frying, deoiling, dehydration, and oil filtration is performed continuously under vacuum, resulting in low oil content in the product. The product remains in a vacuum state, which, under these relatively oxygen-poor conditions, can mitigate or even avoid the harm caused by oxidation processes (such as rancidity of fatty acids, enzymatic browning, and other oxidative deterioration). In the vacuum state, using oil as the heat transfer medium, the moisture within the food (free and partially bound water) rapidly evaporates and is ejected, leading to a loose and porous tissue structure.
2. Automatic temperature control, no overheating, no overpressure, ensuring product quality and safe production.
3. The machine is made of SUS304 stainless steel, featuring high efficiency, stable performance, and easy installation and use.
Application Range
Fruits: Apples, Kiwis, Bananas, Pineapples, Persimmons, Strawberries, Grapes, Peaches, Pears, etc.
Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, bell peppers, pumpkins, onions, etc.
Dried fruits: jujubes, peanuts, etc.
Seafood and meat products from livestock and poultry.
Product Advantages
1. Color Retention: Utilizing vacuum frying, the frying temperature is significantly reduced, and the oxygen concentration within the frying pot is greatly decreased as well. Fried foods are less prone to discoloration, browning, or color change, thus maintaining the original color of the ingredients. For instance, kiwi fruitGreatHeating-induced browning can be mitigated by vacuum frying, which preserves its green color.
2. Preservation Function: Vacuum frying is used, where the raw materials are heated under a sealed vacuum state. Most of the flavor components in the raw materials are water-soluble and do not dissolve in fats. As the raw materials dehydrate, these flavor components are further concentrated.
3. Therefore, vacuum frying technology can effectively preserve the inherent aroma of the raw materials.
4. Reduce Oil Degradation: The deterioration of frying oil includes oxidation, polymerization, and thermal decomposition, mainly due to hydrolysis when water or steam comes into contact with the oil. During vacuum frying, the oil is under negative pressure, allowing gases dissolved in the oil to escape quickly in large quantities. The pressure of the steam produced is lower, and the frying temperature is lower, thus significantly reducing the degree of oil degradation.
Process Features
1. Vacuum frying involves frying and dehydrating food at low temperatures (80-120 degrees Celsius), effectively reducing the destruction of food nutrients caused by high temperatures.
2. Vacuum frying deoiling offers a unique effect.
3. Low-temperature vacuum frying prevents the deterioration of edible oils, eliminating the need for additional antioxidants, and enhances the oil's recyclability, thus reducing costs. Generally, fried foods contain 40%-50% oil, whereas vacuum-fried foods have an oil content of 10%-20%, achieving a 30%-40% oil-saving, with a significant effect. The food is crispy yet not greasy, and has excellent storage properties.
4. Under vacuum conditions, the water in the intercellular spaces of fruits and vegetables rapidly vaporizes and expands, enlarging the spaces for superior puffing effects. The product is crispy and delicious, and possesses excellent rehydration properties.