Reliable SS 304 Fruit Chips Making Machine , Banana Chips Frying Machine

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• Liuyi Vacuum Frying Machine Advantage

1. The heating speed is fast, only need 8-13mins to reach required temperature. The oil cycle area is 35-40m³.

2. Fully automatic computer control from feeding to de-oiling. 1 person can operate 5 sets.

3. Equipped most advanced vacuum pump, including our own design. The vacuum degree can be maintain -0.098mpa all the time. The noise can be controlled below 60db.

4. The de-oiling speed is 300r/min. It also can be changed according to different products.

5. Reasonable oil inlet design keep the even oil washing. The product has good color.

• Fruit Chips Processing Step

Raw material select - clean - peel - slice – sterilization/pretreatment - vacuum frying – de-oiling - seasoning - packaging

• Models

• Product Description

Fruits have high nutritional value and economic value. However, due to its short shelf life and its limited transportation conditions, it will generate a lot of waste. In order to make fresh fruit preserved for a long time and most people can eat a variety of fruits, a new way of food processing appeared - vacuum fruit fryer.

At present, high-temperature fried foods are mainly fried with flour, nuts and other raw materials under normal pressure. The oil temperature is mostly above 160 °C, and such high oil temperature brings many problems: the nutrient of food is subject to high temperature. Color, fragrance, taste are affected.

The low-temperature fried fruit is different from the general frying process, that is, under vacuum conditions, the raw material is dehydrated at 80~110 °C, effectively avoiding the damage of high-quality food nutrients and quality. At the same time, under vacuum, the water in the intercellular space is rapidly vaporized and expanded, and has a good puffing effect. The product has good color and tasty, also it is crisp and delicious. In addition, low-temperature frying can prevent the deterioration of oil and fat, improve oil utilization, reduce costs, and ensure product safety.

• Raw Material Select

1. Maturity of raw materials

After harvesting, the chemical composition of the fruit changes with the extension of the ripening time. For example, when the banana matures, the starch is reduced from 26% to 1%, and the sugar is increased from 1% to 19.5%. . As the sugar content increases, the fruit becomes softer and not easy to process. For example, the optimum maturity for banana processing is around eight mature. This kind of fruit has hardness and the flavor has been formed, which is convenient for processing and ensures a good flavor and shape of the product. The same is true for raw materials such as apples.

2. Types of raw materials

Different types of raw materials have different processing characteristics. For example, the texture of the red jade apple is loose, the slice is too thin and easy to be chopped, and it is easy to be broken when fried. When the slice is too thick and the frying time is too long, the surface layer is fried. However the inner moisture is still not easy to escape. The peel is not brittle, the color is not good. At the same time, it extended the processing cycle. Therefore, we need to choose the appropriate types.

3. The thickness of the fruit piece is also very important.

2~3mm is the best thickness. If the thickness is more than 5mm, it is difficult to ensure that the moisture content reaches 3% or less without surface scalding, especially the water in the center of the fruit chips is higher. It will soften again and even mold. When the thickness is less than 1 mm, the fruit pieces are deformed and fragile. If the fruit area is too large, it will curl and deform.

Catalog for Automatic Vacuum Frying Machine.pdf