Small Type Frying Plant

Small Vacuum Frying Plant

Unlike multi-stage frying, vacuum frying cooks the product at low temperature and low pressure from start to finish. With this technique, the boiling point of water falls below 100 degrees Celsius because the frying device is sealed and the pressure inside is lowered. This means that dehydration (the purpose of frying) can be achieved at a lower oil temperature. At lower temperatures, the surface structure of the product degrades and the amount of oil absorbed decreases accordingly. Therefore, while the fat content is greatly reduced, the impact on product quality is small; It will also make it possible for manufacturers to use a variety of high-quality frying oils that contain zero trans fats.

Technical Paramter

Application Scope

1. Fruits: such as apple, banana, kiwi, pineapple, grape, peach, pear, strawberry and so on

2. Vegetables: such as carrot, radish, sweet potato, sweet potato, potato, pumpkin, onion, edible fungi, winter melon, okra, mushroom, bamboo shoots, lotus root, etc.

3. Meat: such as pork, beef, chicken, balls and so on

4. Aquatic products: such as fillet, fish bone, shrimp, octopus, Wuchang fish, crayfish, crab, small whitebait and so on.

Equipment characteristics