Equipment Introduction
Vacuum low-temperature frying machine is our company's*Newly developed third-generation vacuum frying equipment, the most *new, *efficient, *safe, and *practical frying equipment in the world.
Product Features
1. Ensure no back oiling during degreasing to achieve lower oil and water content. The integrated design of frying, degreasing, dehydration, and oil filtration is completed continuously under vacuum, resulting in low oil content in the product. In the vacuum state, the product is under negative pressure, and food processing under these relatively oxygen-poor conditions can alleviate or even avoid the harm caused by oxidation (such as rancidity of fatty acids, enzymatic browning, and other oxidative deterioration). Under negative pressure, using oil as the heat transfer medium, the moisture within the food (free water and some bound water) will rapidly evaporate and be ejected, forming a loose and porous 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, Kiwifruits, 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 such as pork, beef, and poultry.
Product Advantages
1. Color Retention: Utilizes vacuum frying, which significantly reduces the frying temperature and greatly decreases the oxygen concentration inside the fryer. The fried food is less prone to fading, discoloration, or browning, thus preserving the original color of the ingredients. For instance, kiwifruitGreatHeating causes browning, but vacuum frying can preserve its green color.
2. Preservation Function: Vacuum-fried, the raw materials are heated under a sealed vacuum state. The flavor components in the raw materials are mostly water-soluble, do not dissolve in fats, and are further concentrated as the raw materials dehydrate.
3. Therefore, vacuum frying technology can effectively preserve the original aroma of the raw materials.
4. Reduce Oil Degradation: The deterioration of frying oil includes oxidation, polymerization, and thermal decomposition, primarily due to hydrolysis when water or steam comes into contact with the oil. During vacuum frying, the oil is under a vacuum, and gases dissolved in the oil are quickly released in large quantities. The pressure of the steam produced is lower, and the frying temperature is lower, thus significantly reducing the degree of oil deterioration.
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 degreasing 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, 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 reduction in oil usage. The food is crispy yet not greasy, and has excellent storage properties.
4. Under vacuum, the water in the intercellular spaces of fruits and vegetables rapidly vaporizes and expands, increasing the spaces for better puffing effects. The product is crispy and delicious, and has excellent rehydration properties.