Gombo Chips Vacuum Frying Machine With Color Retention Effect High Performance

Advantages

Vacuum Fryer Process Features Vacuum frying is frying and dehydrating food at low temperature (80 ~ 120 ℃), which can effectively reduce the nutritional content of food at high temperature.There is a saying in the low temperature vacuum frying: if the machine can fry gombo chips good, then it can fry everthing good.

From this you can see, gombo is the most difficult product for the vacuum frying owing to its own characteristics.

1) Prevent the loss of nutrient from food at high temperatures, keep effectively the natural color and flavor of the food and reduce the processing cost than regular frying method.
2) Adopt advanced world famous brand components in electric parts and operation parts.
3) The oil content rate of the food is below 15%.
4) The presence of the carcinogen acrylamide (a chemical compound found in certain foods) is reduced.
5) Reserves and condenses well, food is crispy and delicious.
6) The whole system is controlled by microcomputer.
7) Safe, reliable and easy to operate.

vacuum frying machine Functions

1. Color retention

The vacuum processing temperature is lowered, and the oxygen concentration in the processing pot is also reduced. The food is not easy to fade, discolor, brown, and can maintain the color of the raw material itself. For example, kiwifruit is highly susceptible to thermal browning and can be kept green if vacuumed at low temperatures. However, in the case of oil-soluble pigments such as carotenoid pigments and chlorophyll pigments, the pigments are easily dissolved during frying, so the raw materials should be pretreated before processing to keep the pigments stable.

2. Preservation

The material is heated in a sealed state by vacuum low temperature processing. Most of the flavoring ingredients in the raw materials are water-soluble, do not dissolve in the fats and oils, and these flavoring components are further concentrated as the raw materials are dehydrated. Therefore, the vacuum frying technique can well preserve the aroma of the raw material itself.

This machine is designed for heating, frying, oil storage, deoiling, dewatering and oil filtration. It is continuously completed in vacuum. The oil content of the product is low and the product is in a negative pressure state. Under this relatively hypoxic condition, food processing can reduce or even avoid oxidation (such as fatty acid decay, enzymatic browning and others). The harm caused by oxidative deterioration, etc. Under negative pressure, with oil as heat transfer medium, water (free water and partially bound water) in food will evaporate sharply and eject, resulting in porous structure.

What is your packing and delivery?

1. Fumigation wooden case with water-proof embrace

2. Nude pack after plastic film wrapping

3. Upon your requirements