Low Temperature Vacuum Frying Machine

Anyang Gaokang Medical Co., Ltd. is one of the most reliable manufacturers and suppliers of low temperature vacuum frying machine in China. With a professional production team, we are able to meet the needs of the majority of our customers. Please rest assured to buy premium low temperature vacuum frying machine at competitive price from our factory.

Low Temperature Vacuum Frying Machine is a kind of food processing equipment, which applies the principle of decreasing boiling point of water under vacuum environment, so that the food can complete the process of frying and dehydration at a lower temperature.The following is a detailed description of the equipment:

This equipment constructs a vacuum environment by completely removing air from the frying chamber through the built-in vacuum pump system.In this environment, the boiling point of water inside the food is significantly lowered, which leads to rapid evaporation of water, thus achieving frying effect at a lower temperature.With the gradual enhancement of the vacuum degree, the water in the food continues to evaporate, this process absorbs a large amount of heat energy, resulting in a relatively stable oil temperature or a slight decrease, until the entire frying process is successfully completed.

• Low Temperature Frying: Compared with the traditional frying method (temperature range 80~120℃), the frying temperature of this equipment is usually maintained at below 95℃, which effectively avoids the problem of grease deterioration and waste oil production caused by high temperature.In view of the fact that the electric heating method is easy to produce waste oil under high temperature, this equipment does not use electric heating, which is in line with the strict requirements of the industry for fruit and vegetable crisps processing equipment.
• High efficiency and energy saving:Low temperature frying not only protects the nutrients of the food from being damaged by high temperature, but also significantly reduces the oxidation rate of fats and improves the recycling rate of fats and oils, which significantly reduces the production cost.Compared with the conventional fried food oil content of up to 40% -50%, vacuum frying food oil content of only 10-20%, the effectiveness of oil saving is remarkable.
• Maintaining colour and flavour: Due to the low frying temperature and scarce oxygen in the frying room, the food is not easy to change colour or oxidative browning during the frying process, which perfectly preserves the natural colour of the raw materials.At the same time, the flavour substances in the raw materials are mostly water-soluble, which will not dissolve in the oil during the frying process, but will be concentrated due to dehydration, making the food more fragrant.
• High quality material: The main body of the equipment is built with high-quality stainless steel to ensure durability, stability and ease of operation.

Low Temperature Vacuum Frying is widely used in the processing of various types of food, including but not limited to fruits (apples, kiwis, etc.), vegetables (tomatoes, sweet potatoes, etc.), aquatic products, and livestock and poultry meat.Through this technology, we can produce crispy and nutritious fruit and vegetable crisps, seafood and meat products.

Pre-opening inspection

Comprehensively check that all parts of the equipment are tightly connected, that the electrical system is working properly, and that there are no safety hazards in the surrounding area.At the same time, confirm that the heat transfer oil and palm oil pipelines and valves are in good condition, as well as that the temperature and pressure of the heat transfer oil are in accordance with the regulations.

No-load start

Start the equipment drum or palm oil circulating pump under no load condition, and wait until the temperature of palm oil reaches the preset value (e.g. 178℃ or 195℃) before starting feeding.

Feeding and deep-frying

Each feeding time should be controlled within 1 minute, and the interval between two feedings should be at least 3 minutes.According to the fluctuation of oil temperature, adjust the feeding time and interval at the right time.During the operation, the operator should keep alert to prevent scalding, and should not leave his/her post without permission.

Frying finished processing

After frying is completed, close the palm oil inlet and outlet valves in time and discharge the remaining oil in the frying tank for filtering or cleaning.At the same time, clean the equipment thoroughly to ensure the hygiene and safety of the next use.

In summary, low temperature vacuum frying technology equipment with its high efficiency, energy saving, environmental protection characteristics, as well as a wide range of applicability, showing great market potential and development prospects.

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