vegetable Vacuum fryer

Product Description Description of Vegetable chips Vacuum fryer   Vacuum  Frying   Equipment (Vacuum  Frying Machine)  has  imported  the  advanced technology in the field of vacuum  frying , and successfully two series of  vacuum frying equipment (VFI& VFII) .   This equipment belongs to intermittent low temperature vacuum frying equipment and produced with the most word advanced  technological process , frying and deoiling  can be finished  automatically in vacuum to make sure lower oil conment.   Fruit&vegetable chips are crisp green food with low water conment made of fresh and good quality of fruits and vegetables fried in low temperature vacuum conditions and dehydrated without any food additives and pigment .this product keeps the original color flavor and  appearance and owns thefeatures of low fat low caloric ,highfiber and rich in vitamin and mineral matter .this product is called 21  Century Green food.   The equitment is made strictly according to requirement of HACCP,so food sanitation is ensured and food processing factory can get the pass to expord the food.   Freatures Of  Vacuum low Temperature Fried Products      Vacuum can lower the evaporature of temperature of moisture in the food .comparing with normal pressure ,heat energy consumption is less .because temperature is low (approx oil temperature :90℃),temeperature sensitive compoments loss such as vitamin will be prevented and lowered to keep food nutristious and prevent food carbonized .in this case ,product quality is better. If oil is in the condition of continuous high temeperature ,moisture released from food will contact with oxygen ,and oil will be oxidized to form hydroxyl compound or epoxy acid ,which will make the food smelly and oil becomes black.   Vacuum can cause oxygen circumstance ,which can kill aerobic bacterium and   Some  other deleterious microbe effectively . thus conditions for products brown stain are avoided and molding and bacterial infection are constrained .the preservation period prolonged.      Vacuum can form pressure difference .by pressure difference,molecule movement and gaseous diffusion of food can be increased ,so the food processing speed and uniformity will be improved and time for dipping, deaeration will be shortened.     Vacuum frying temeparature is quite lower than normal, and so is the concentration. fried food is not easy to get faded, discolored or brown stain,so the original color is remained.      Food is fried in the condition of hermertic seal status.flavor components in the food are mostly water soluble, but not soluble in oil. With the food dehydration,flavor components will be further concentrated. By vacuum frying technology, flavor is preserved very well.      Deterioration of fried oil includes oxidation and thermal decomposition, however,    hydrolysis by contact of water or vapor with oil is predominant . during vacuum frying,oil is in negative pressure,gas dissolved in oil will effuse less than no time,so the water vapor oil is pressure is relatively low and oil temperature is also low.thus,oil deterioration is lowered a lot and frequency of oil oil use is increased accordingly.    Principle Of  Vacuum Low Temperature Frying Technology   Firstly ,boiling point of water at atmospheric pressure is 100℃,if water is in   Vacuum , boiling point decreased with the decline of pressure.when the pressure is 7.355Kpa, boiling point of water is 40℃.so in vacuum condition ,low temeparature evaporation can be realized.     Sencondly, gas density is different in different vacuum condition.with the increase of vacuum degree,gas density will decrease in the limited space.oxygen content will be quite lower than in the normal pressure. To process the food in oxygen deficiency can relieve or even avoid damage for food from oxidization ,such as fat spoilage,enzyme brown stain or other oxidative deteriation etc.      Vacuum Low Temperature Frying Technology istosharply evaporate and eject the moisture (free water  and part of bond water) in  the food by heat transfer medium oil,and form the food tissue to loose structure.    Application Scope:   Vegetables :carrots radish ,waxgourd, potato,batata etc.   Fruit: apple, banana, actinidiaceae etc   Meat or aquaculture products:  sliced, fish, befef ,shrimp etc   Dry fruit: peanut chinse date etc   Vacuum Frying Processing Flow Chart   Products screening →washing→peeling& conditioning→slicing →deactivation of enzymes ,cooing →color preservation→water filter→freezing→dipping→frying&deoil→packing.   Main Features of VFI  Vacuum  Frying   Equipment   * Made of  stainless SUS304 ,which can the hygiene requirement of food processing.    *To realize circulation heating by oil pump and plate heat exchanger to accelerate to heat exchanging process and improve heat exchanging efficiency.   * Imported shaft seal from Germany is used to ensure vacuum degree.   * Double filter tostrictly control impufities content in the oil.   * Non-stick basket can realize automatically deoil with frequency conversion speed adjustment.high efficiency ensures the lower oil conment in the food.   * Word –famous PLC,touch screen and low voltage power supply for system protection and automatic control.   Main Features of VFII  Vacuum  Frying   Equipment   To  realize oil circulation by pressure and height difference for a higher reliability.   Cleaning system is set in the oil kettle on the surface of coils in order to avoid thermal efficiency attenuation.    Oil cleaning device is set in the kettle to remove the impurities in the oil and improve oil frequencny.   Oil separator is to separate the oil pumped by vacuum during frying .the separator oil is sent back to oil kettle for cycle use.    
Technical Parameters   Technical Parameters of vegetable chips Vacuum fryer     1,  Vacuum Fryer Equipment  Our vacuum low temperature frying machine, is batch type,top deoilin, and side opening door. Parameter depend on the 3mm apple chip for example:

Model Parameter			VF19250TS
Processing capcacity (material: Kg/batch)			50~70
Basket volume(L)			192
Processing time(min/batch)			Around 30
Vacuum degree(MPa)(at water temperature 15℃)			- 0.096~0.098
Oil temperature(℃)			Environment temp~120
Heating	Heating source		steam
	Steam consumption(Kg/h)		250
	Interlining steam pressure( MPa)		≤0.2
	Heat exchanger steam pressure(MPa)		0.4~0.5
	Steam entrance(mm)		DN40
	Steam exit (mm)		DN25
Heating method			Oil pump outside loop and interlayer
Deoiling speed n/min			0~300
Cooling water consumption(T/H)			25
Cooling water entrance/exit diameter(mm)			DN50/DN50
Vacuum pump cooling water entrance(mm)			DN20
power		Volt	3N~380V/220V
		Total power(Kw)	18.75KW

    2, Configuration: This equipment composed by :vacuum frying kettle, oil loop heating system, vacuum system, moisture trapping system, hydraulic system, automatic deoiling system, electric controlling system. 1), vacuum system composed by vacuum kettle, moisture trapping system,water ring vacuum pump,water cooling system, and related valves and pipes. Used for vacuumizing, and keep high degree vacuum during frying. 2), oil steam heating system composed by stop valve, steam solenoid valve, safety valve and pipes, monitoring equipment. Used for heating oil. 3),Hydralic system composed by hydraulic power unit, hydraulic cylinder, used for material basket rise and fall and automatic frying. 4), Electric controlling system composed by PLC, Touch screen,and low voltage apparatus. Used for protect the system and automatic controlling. 5), deoiling system is used for vacuum deoiling after frying, in order to lower oil length of the fried food.    Sample View Sample Room   Contact Information  Contact Us  Jinan Mach Machinery Equipment Co.,Ltd   Welcome Customer To Vist Us and Comment On Our Service and Technical