Ads by Google
Vacuum fryer with deoiling centrifugal MachineSteam as heating source, big heating area, and high heat efficiency. It is made of stainless material to meet the requirement of food hygienic. This fryer is intermittent fryer, suitable for the low temperature frying of fruit and vegetable, mostly of apple, banana, pineapple, carrot, pumpkin, kidney bean, and sweet potato. The Food will be processed by vacuum fry and deoiled under the rather low temperature. The vacuum fry can prevent the loss of the nutrient of the foodstuff from high temperature. Could be efficiently keep the original colour, and flavor, reduce the processing cost. The oil content rate of the foodstuff is below 15%. The foods will be able to store long time, crisp and delicious.PLC control system, auto control the process of frying and deoiling, adopt air cylinder to open the door. It is equipped with the electric hoist for the in and out of product basket, easy to operate this equipment.
Parameter:
Inner diameter of frying pot | DN1000 |
Max.W.pressure | 0.27Mpa |
Max.W.temperature | 140°c |
Max. vacuum degree of frying | 750mm/Hg |
Centrifugal rotational speed | ~600rpm |
Quantity of frying basket | 4 pcs |
Cubage of frying basket | 75L/pc |
Capacity | 18kgs/ time(eg.potato chip) |
Oil content of finished product | 8-15% |
Motor power | 4.0kW |
Reflux pump power | 7.5kW |
Reflux pump capacity | 40T/h |
Reflux pump head | 36m |
Vacuum pump power | 7.0kW |
Output of vacuum extraction | 70L/S |
Dimension | 3500x1680x2700 mm |
Equipment weight | 2300kgs |
Design & Manufacture standard | GB150 |
Process flow on Vacuum Frying Chip:
Dip in------clean out-----slice up-----wrap-----cooling down-----dipping-----freezing------vacuum frying and centrifugal de-oiling (our machinery does)------seasoning------cooling-----packaging (finished product)
The photo on the finished products
Vacuum fryer with deoiling centrifugal Machine