High Performance Vacuum Frying Machine , Fruit Chips Making Machine​

Working principle of low temperature vacuum fryer

I. Overview of Vacuum Fryer:
1.The integrated design of heating, frying, oil storage, deoiling, dehydration, and oil filtration is completed continuously under vacuum. The product has a low oil content and the product is in a negative pressure state. Food is processed under this relatively hypoxic condition Processing can reduce or even avoid the harm caused by oxidation (such as fatty acid failure, enzymatic browning and other oxidative deterioration). In the state of negative pressure, using oil as a heat transfer medium, the moisture (free water and partially bound water) inside the food will evaporate and spray out, making the tissue form a loose and porous structure;
2. Automatically control the temperature and pressure (vacuum degree) without overheating and overpressure, ensuring product quality and safe production;
3. Variable frequency speed regulation for deoiling is suitable for all products with low oil content and high oil content;
4. The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of the water cycle, increase the repeated use of water, and reduce the loss of oil;
5. Oil filtering system: upper and lower oil tanks, dual-chamber heating system, separate control of heating, circulating filtering oil during frying, so that the grease is always kept clean, and oil waste is reduced;
6. The machine is made of stainless steel, which has the characteristics of high work efficiency, stable performance and easy installation and use.

Pretreatment and Packing for Vacuum Frying Products

Ingredients → Screening → Cleaning → Slicing → Cutting → Leaching → Freezing → Freezing → Freezing → Vacuuming → Cleaning → Leaching → Vacuum Fried → Vacuum Oil Removal → Seasoning → Packing → Storage

We would like to say something for freezing and packing/storage.

Freezing

Freezing pretreatment is a key part of processing fruit and vegetable chips. During frying of the frozen raw material, the internal moisture escapes in the form of a burst, and the structure of the ice crystal changes to facilitate the diffusion of water vapor. Practice has proved that the frozen chips are more crispy, and the surface of the chips is free of protrusions.

Packing/Storage

The hygroscopicity and crunchiness of vacuum fried foods are important sensory indicators of vacuum fried products. To maintain the crisp state of the product, its moisture content should be controlled within 5%, preferably around 1%. Therefore, the moisture absorption of the product during storage must be carefully considered. The vacuum frying product has a porous structure, and a layer of grease is adsorbed on the surface of the pores. This layer of grease cannot be removed by centrifugal deoiling, so the vacuum fried product has a certain oil content. The oxidation reaction between the grease and the oxygen is required. For this reason, the vacuum fried product should be packaged with air as much as possible, or filled with an inert gas for packaging; for products with a long shelf life, some antioxidants may also be added.