The automatic temperature and pressure control (vacuum degree) without over-heat and over-pressure can ensure the quality and safe production of products.

1. The integrated design contains frying, deoiling, dehydration and oil filtration which can be completed continuously under the vacuum conditions. The products have low oil content and are under the negative pressure. This relatively anoxic environment can reduce or even avoid the damage caused by the oxidation (such as rancidity of fat, enzymatic browning and other oxidative deterioration) during food processing. Under the negative pressure, the water in the food (free water and partial bound water) will be rapidly evaporated and erupted taking the oil as the heat transfer media which makes the food form the loose and porous structure.

2. The automatic temperature and pressure control (vacuum degree) without over-heat and over-pressure can ensure the quality and safe production of products.

3. The vacumm fryinng machine is made of stainless steel and possesses the characteristics of high work efficiency, stable performance, easy installation and usage, etc.

1. Color retaining effect: the vacuum frying machine adopts the vacuum frying and the frying temperature and the oxygen concentration in the frying machine can be greatly reduced. The fried foods will not easily fade, change color or brown and they can retain the original color of raw materials. For example, the kiwi fruit is very easy to brown when it is heated. If people adopt the vacuum frying, the kiwi fruit can retain its green color.

2. Flavor retaining effect: the machine adopts the vacuum frying and the raw materials are heated in the sealed and vacuum state. Most flavor ingredients of raw materials are water soluble which will not dissolve out in oil and as the dehydration of raw materials, those flavor ingredients are further concentrated. Therefore, the vacuum frying technology can retain the original flavor of raw materials well.

3. Reducing the deterioration degree of oil: the deterioration of oil for frying includes oxidization, polymerization, thermal decomposition and primarily the hydrolysis caused by the contact between water or water vapor and oil. During the vacuum frying, the oil is under the negative pressure and the massive gas dissolving in oil will escape rapidly. The generated water vapor pressure is very low, as well as the frying temperature. Therefore, the deterioration degree of oil is greatly reduced.

1. The vacuum frying machine is to fry and dewater foods at the low temperature (80~120℃) which can effectively reduce the damage to nutritional ingredients in foods by the high temperature.

2. The vacuum frying machine has a special effect for deoiling and at present, it is mainly used in：① Fruits: apple, kiwi fruits, bananas, jackfruits, persimmons, strawberries, grapes, peaches, pears, etc.;② Vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green peppers, pumpkins, onions, etc.; ③ Dried fruit: jujubes, peanuts, etc; ④ Aquatic products, meats of livestock and poultry, etc.

3. The vacuum frier at low temperature can prevent the degradation of cooking oil and the addition of other antioxidant is not needed. It can also improve the rate of oil reutilization and reduce the cost. The oil content of general fried foods reaches up to 40%~50% while the oil content of vacuum fried foods is 10%~20% which saves 30%~40% oil. The oil-saving effect is outstanding. The fried foods are crisp but not greasy and have high performance of storage.

4. Under the vacuum state, the moisture in the intercellular space of fruits and vegetables will rapidly evaporate and expand which enlarges the intercellular space. Therefore, the foods have excellent puffed effect and are crisp and tasty with good rehydration performance.

Model: LJZK-500

The diameter of the frying basket: ￠400*300

Frying temperature: 80-100℃

Dimension: 1300*1300*2500mm

Fruits: apple, bananas, kiwi fruits, pineapples, jujubes, strawberries, jack fruits, etc.

Vegetables: carrots, radishes, sweet potatoes, pumpkins, garlic, onions, mushrooms, melons, okra etc.

Meats: beeves, fillets, shrimps, octopuses, etc.