Good Performance Vacuum Deep Fryer / Continuous Vacuum Fryer / Vacuum Fryer Machine For Fruit And Vegetables

China Good Performance Vacuum Deep Fryer / Continuous Vacuum Fryer / Vacuum Fryer Machine For Fruit And Vegetables, Find details about China Vacuum Fryer, Fryer from Good Performance Vacuum Deep Fryer / Continuous Vacuum Fryer / Vacuum Fryer Machine For Fruit And Vegetables

Basic Info.

Model NO.

HT-ZK-1500C

Application

Chips, Good Performance Vacuum Deep Fryer

Customized

Trademark

HENTO

Transport Package

Fumigation-Free Wooden Case

Specification

On The Specification

Origin

Henan, China(Mainland)

Model NO.

HT-ZK-1500C

Application

Chips, Good Performance Vacuum Deep Fryer

Customized

Trademark

HENTO

Transport Package

Fumigation-Free Wooden Case

Specification

On The Specification

Origin

Henan, China(Mainland)

Product Desciption

Good Performance Vacuum Deep Fryer / Continuous Vacuum Fryer / Vacuum Fryer Machine For Fruit And Vegetable

1.Product Description

Double chamber adopts two cans, deoiling ensure absolutely without oil, the oil, moisture content is lower. Frying, deoiling, dewatering, oil filter integration design, continuity and under vacuum and low oil content products, the product is in negative pressure condition, under the condition of the relative lack of oxygen in food processing, can reduce or even avoid oxidation (such as fatty acids, enzymatic Browning and other oxidation, etc.) caused by the damage. In negative state, with oil as a heat transfer medium, food internal water (free water and bound water) can rapid evaporation, to enable an organization to form porous structure.
Automatic control temperature, without overheating, over-voltage, ensure product quality and production safety.
The machine USES stainless material, with high efficiency, stable performance, easy installation and use, etc.
Processed food types:
1) Fruits: apple, kiwi, bananas, jackfruit, persimmon, strawberries, grapes, peaches, pears, etc.;
(2) Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrot, green pepper, pumpkin, onion, etc.;
(3) Dried fruit class: jujube, peanut, etc.;
(4) Aquatic products, livestock and poultry meat, etc.
Features:
Color preserving effect: using vacuum frying, frying temperature greatly reduced, but also reduce the concentration of oxygen in the fryer. Fried food is not easy to fade, discolor, Browning, and can keep the color of the material itself. If such as kiwi fruit Browning, easy to heat by vacuum frying, can maintain its green.
Function: keep using vacuum frying, the raw material is heated in a sealed vacuum condition. The flavor ingredients in most of the raw material for water soluble, does not dissolve in oils and fats, and with the dehydration of raw materials, the flavor ingredients has been further enrichment.
So the vacuum frying technology is a good way to save the raw material itself has a fragrance.
4.Reduce oil deterioration degree: oil degradation including oxidation and polymerization, thermal decomposition, and give priority to with water or water vapor and oil contact hydrolysis. In the process of vacuum frying, the oil is in negative pressure condition, dissolve in oils and fats in the gas, to escape quickly a large number of water vapor pressure is small, and frying temperature is low, therefore, the oil degradation is reduced greatly.
Technological characteristics:
1.Vacuum frying is at low temperature (80 ~ 120 °C) for Fried food, dehydration, can effectively reduce the high temperature damage to the food nutrition ingredient.
2.Vacuum frying oil has the unique effect. At present is mainly used in: (1) fruits: apple, kiwi, bananas, jackfruit, persimmon, strawberries, grapes, peaches, pears, etc.; (2) the vegetables: tomatoes, sweet potatoes, potatoes, green beans, sweet
Mushrooms, mushrooms, garlic, carrot, green pepper, pumpkin, onion, etc.; (3) dried fruit class: jujube, peanut, etc.; (4) of aquatic products, livestock and poultry meat, etc.
Cryogenic vacuum Fried can prevent edible oil degradation is bad, don't need to join other antioxidants, can improve the repeated utilization ratio of oil, reduce the cost. General oil content of Fried food is as high as 40% ~ 50%, and vacuum Fried food
Oil content from 10% to 20%, 30% to 40% more fuel-efficient, oil-saving effect is remarkable. Food is crisp and not greasy, can storage performance is good.
5.Under the vacuum state, fruits, vegetables, intercellular moisture evaporation, sharply expand, expand clearance, puffing effect is good, crispy and delicious products, and good water resistance.

2.Technical Parameter

Model	ZK-1500C	ZK-3800C	ZK-9000A
specifications (mm)	¢500	¢800	¢1200
The size of charging basket (mm)	¢400*240	¢700*240	¢960*660
The quantity of charging basket	2	2	2
vacuum degree(Mpa)	-0.09~0.098	-0.09~0.098	-0.09~0.098
Working temperature (ºC)	80~120	80~120	80~120
vacuum pump power (KW)	4	5.5	15
Heating mode	electricity	Electrical/steam	steam
Electric heating power (KW)	15	36	32
installed capacity (KW)	20	42/6/6	120/40/20
feeding (KG/time)	10-15	20-50	100-150
Size(mm)	150010002500	200015002500	370024002500