Low-temperature vacuum fryer is a kind of equipment for low-temperature frying of food in a vacuum environment. It has the advantages of reducing frying temperature, reducing oxidation, maintaining food color and flavor, and reducing oil content.
1. Equipment Overview
The low-temperature vacuum fryer achieves rapid dehydration and puffing of food by low-temperature frying in a vacuum environment. Its working temperature is usually between 80-120℃, and the ultimate vacuum degree can reach -0.098 MPa. This equipment is widely used in the processing of fruits, vegetables, meat, dried fruits and other foods, and can produce crispy, delicious and nutritious snack foods.
2. Working Principle
Vacuum environment: Under vacuum state, the boiling point of water is reduced, and the water in the food evaporates rapidly at low temperature, avoiding the destruction of food nutrients by high temperature.
Frying process: With oil as the heat transfer medium, the food is heated in the vacuum fryer, and the water evaporates to form a loose and porous structure, making the food crispy and delicious.
De-oiling treatment: After frying, the excess oil on the surface of the food is removed by the centrifugal de-oiling system to reduce the oil content of the product.
3. Main features
Low-temperature frying: The frying temperature is lower than that of normal-pressure frying, which reduces the damage of high temperature to the nutritional components of food and retains the natural color and flavor of food.
Low oil content: Through vacuum deoiling technology, the oil content of the product can be reduced to 10%-20%, which is 30%-40% lower than that of traditional fried food.
Color and aroma preservation: Under vacuum environment, food is not easy to fade or change color, and can maintain the color and aroma of the raw materials themselves.
Good puffing effect: The water in food evaporates rapidly under vacuum state, forming a loose and porous structure with a crisp taste and good rehydration performance.
High degree of automation: The equipment adopts PLC control system, which can automatically control temperature, pressure and deoiling speed, easy operation and high production efficiency.
Energy saving and environmental protection: The oil-water separation system can reduce water circulation pollution, improve the reuse rate of water, and reduce production costs.
4. Technical parameters (example)
Working temperature: 80-120℃
Ultimate vacuum: -0.098 MPa
Deoiling speed: 0-750 rpm (adjustable)
Processing capacity: Depending on the equipment model, the processing capacity ranges from tens of kilograms to hundreds of kilograms.
Heating method: steam heating or electric heating
Material: The main body of the equipment is made of stainless steel, which is corrosion-resistant and easy to clean.
5. Application areas
Fruits: apples, bananas, kiwis, pineapples, strawberries, etc.
Vegetables: carrots, sweet potatoes, pumpkins, mushrooms, okra, etc.
Meat: beef, fish fillets, shrimps, octopus, etc.
Dried fruits: green beans, broad beans, peanuts, etc.
6. Advantage analysis
Improve product quality: Low-temperature frying retains the nutritional components and natural flavor of food, and the product is crispy and delicious with bright color.
Reducing production costs: Low oil content reduces the consumption of oil, and the oil-water separation system increases the reuse rate of water.
Extend the shelf life: In a vacuum environment, the oxidation and microbial reproduction of food are inhibited, which extends the shelf life of the product.
Strong adaptability: It can process a variety of foods to meet different market needs.
7. Purchase suggestions
Choose a model according to the production scale: Choose the appropriate equipment processing capacity according to production needs.
Pay attention to the material and process of the equipment: Choose equipment made of stainless steel to ensure corrosion resistance and easy cleaning.
Pay attention to the degree of automation: Choose PLC-controlled equipment, which is easy to operate and has high production efficiency.
Consider after-sales service: Choose a manufacturer that provides perfect after-sales service to ensure long-term and stable operation of the equipment.
8. Maintenance and care
Regular cleaning: Clean the frying chamber, condenser and de-oiling system to prevent oil residue.
Check the vacuum pump: Check the working status of the vacuum pump regularly to ensure that the vacuum degree meets the standard.
Lubrication and maintenance: Lubricate the transmission parts to reduce wear.
Timely maintenance: Contact professional maintenance personnel in time when the equipment fails to avoid self-disassembly.
