Anyang Gaokang Medical Co., Ltd. is one of the most reliable manufacturers and suppliers of vacuum frying equipment 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 vacuum frying equipment at competitive price from our factory.
Product Description
Vacuum frying equipment is a kind of equipment for food frying treatment under vacuum environment, which realizes low temperature frying (usually at 80-120℃) by lowering the boiling point of oil through lowering the air pressure. This technology can effectively reduce the destruction of food nutrients by high temperature, and at the same time reduce the generation of harmful substances (such as acrylamide), which is widely used in healthy food.
Technical Specifications
|
Model |
GK-300 |
GK-800 |
GK-1200 |
|
Dimension |
1600*2300*1700mm |
4100*4200*3200mm |
6000*4500*3800mm |
|
Materials |
304/316 stainless steel |
304/316 stainless steel |
304/316 stainless steel |
|
Power |
16.7kw |
16.7kw |
16.7kw |
|
Heating Mode |
Electric |
Steam |
Steam |
|
Limit vacuum degree |
-0.09 Mpa~-0.098 Mpa |
-0.09 Mpa~-0.098 Mpa |
-0.095Mpa~-0.097 Mpa |
|
Working temperature |
≤120ºC |
≤120ºC |
≤120ºC |
|
Deoil speed |
0~500rpm/minute(adjustable) |
0~360rpm/minute(adjustable) |
0~360rpm/minute(adjustable) |
|
Deoil method |
Inner deoil under the vacuum state |
Inner deoil under the vacuum state |
Inner de-oil under the vacuum state |
|
Max input raw material capacity |
10kg/batch |
100kg/batch |
200kg/batch |
Vacuum frying equipment core principle
- Vacuum environment: Reduce the air pressure (usually to 0.08-0.096MPa) in the deep-frying bin through vacuum equipment, so that the boiling point of oil is lowered (e.g., the boiling point of oil is about 300℃ under normal pressure, but it can be lowered to 80-100℃ under vacuum).
- Low-temperature deep-frying: Ingredients are slowly dehydrated at low temperatures to reduce scorching and nutrient loss, and retain natural color and flavor.
- Rapid oil removal: After deep-frying, the oil content of food can be reduced by centrifugal oil removal technology (can be controlled below 15%).
Main advantages of vacuum frying equipment
- Healthiness: Low temperature reduces the generation of harmful substances, suitable for producing low-fat and low-calorie snacks.
- Color and taste: the ingredients are not easy to change color, and the taste is crispy and retains the original flavor.
- Wide range of applications: Suitable for crispy processing of fruits and vegetables (apples, bananas), meat, aquatic products, medicinal herbs and so on.
- Long shelf life: Vacuum environment inhibits oxidation and prolongs product shelf life.
Typical application areas
- Fruit and vegetable crisps: such as okra crisps, dried mango, mushroom crisps, etc.
- Healthy snacks: low-fat potato chips, nut processing.
- Pet food: meat crisps, nutritional supplements.
- Herb processing: vacuum deep-frying to retain the effective ingredients of herbs.
company profile
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