Low Temperature Vacuum Fryer
Low Temperature Vacuum Fryer

Low Temperature Vacuum Fryer

Low Temperature Vacuum Fryer, abbreviated as Low Temperature Vacuum Dehydration, or VF for short, is a processing technology that dehydrates food in a low-temperature vacuum state
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Low Temperature Vacuum Frying

 

 

Low Temperature Vacuum Fryer Operating under vacuum can reduce the contact of food with air during processing and oxidation, avoiding oxidation reaction to produce substances harmful to human body, such as: fatty acidification, enzymatic browning, carbonization, mold and other harmful substances, low temperature and vacuum deep-frying working temperature of 80-90 degrees. Avoiding the nutritional loss and many disadvantages of high-temperature frying food, it is one of the best choices for realizing healthy food. 

 

Low Temperature Vacuum Fryer is an advanced food processing technology that realizes dehydration and ripening of food products at lower temperatures (usually 90-100°C) by deep-frying under vacuum conditions. This technology combines the effects of frying and dehydration by lowering the ambient pressure so that the water in the food is rapidly evaporated at lower temperatures, resulting in the formation of a loose and porous structure while maintaining the nutrients and flavor of the food.

The advantages of Low Temperature Vacuum Fryer include:

1. **Low-temperature frying with low nutrient loss*

2. **Short dewatering time**

3. **Preserve the aroma and flavor of the food material itself**

4. **Expansion **

5. ** small oil consumption, not easy to oxidize **

Low Temperature Vacuum Fryer in the field of food processing: 

1. **Fruit and Vegetable Processing**: Low Temperature Vacuum Fryer is widely used in the production of crispy fruits and vegetables, such as garlic slices, lotus root slices, red dates and so on. Through specific process parameters, it can produce fruit and vegetable crisps with bright color, crispy taste and rich nutrition.

2. **Edible Mushroom Processing**: In the processing of edible mushrooms, such as apricot mushrooms and shiitake mushrooms, Low Temperature Vacuum Fryer can produce characteristic edible mushroom crisps, which maintain the nutrients and flavor of edible mushrooms.

Low Temperature Vacuum Fryer has a promising development prospect, which can not only provide healthy and nutritious food, but also satisfy consumers' demand for high-quality food. With the continuous development and optimization of the technology, vacuum low-temperature deep-frying food is expected to occupy a larger share of the food market in the future.

 

How to Choose Right Low Temperature Vacuum Fryer

 

1, Pay more attention to the vacuum level.
The vacuum level determines the frying time of each batch. The vacuum system(vacuum pumps with condenser) design affects the vacuum level.
2, Oil temperature controlling. Including the oil circulating and the oil temperature compensation speed.
Oil temperature should be accurately controlled. This is affected by the oil pump circulating system and the heating system. The oil temperature keeps accurately and the smaller the oil temperature change, the smaller the impact on fried foods, and you can get high-quality foods with uniform color and taste.
3, Frying time per batch.


The frying time shorter, the final food oil content the less, and the color more original. Also, the frying capacity is bigger.
If the  GK Low Temperature Vacuum Fryer  uses 15 minutes for the banana chips 70Kgs input, and another brand process 120kgs need 35 minutes,which brand you will choose?

 

Technical Parameters Low Temperature Vacuum Frying

Model

GK- Type

GK-800

GK-1200

GK-1400

GK-1600

Long shape size*width*height

1500X1800X1400mm

3600X3300X3400mm

4600X4000X3800mm

4600X4000X3600mm

4800X4500X3800mm

Frame size

300X350mm

800X450mm

1200X550mm

1400X600mm

1600X600mm

Grid volume

20L

220L

620L

920L

1200L

Number of frames

2

2

2

2

2

Heating Method

Steam/heat conduction oil

Steam/heat conduction oil

Steam/heat conduction oil

Steam/heat conduction oil

Steam/heat conduction oil

Installed power

5/5

24/24

33/33

40/40

45/45

Vacuum work

-0.095~-0.098

-0.095~-0.098

-0.095~-0.098

-0.095~-0.098

-0.095~-0.098

Frying time

35-120mn

35-120mn

35-120mn

35-120mn

35-120mn

Frying temperature

0-120°C

0-120°C

0-120°C

0-120°C

0-120°C

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