Vacuum Frying Machine

 Introduction Of Vacuum Frying Machine

This vacuum frying machine produces products with low oil content, crisp but not greasy, maintains the shape, color, aroma, and taste of fruits and vegetables, and supplements vitamins, minerals, and other nutrients, fibers, etc., with low sugar, low salt, low fat, and low-calorie Features.

Main Features Of Vacuum Frying Machine

* Color retention effect: With vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is also reduced. Fried food is not easy to fade, discolor, or brown, and can maintain the color of the material itself. If kiwis are browned, vacuum frying is easy to heat and keeps their green color.

* Preserving the fragrance of the raw materials: vacuum frying has been used, and the raw materials are heated under sealed vacuum conditions. The flavor components in most of the raw materials are water-soluble and insoluble in oils and fats. With the dehydration of the raw materials, the flavor components are further enriched.So vacuum frying technology is a good way to preserve the aroma of the ingredients themselves.

*Reduce the degree of deterioration of oil products: The degradation of oil products includes oxidative polymerization, and thermal decomposition, and is mainly hydrolyzed by water or water vapor in contact with oil products. In the process of vacuum frying, the oil is in a negative pressure state, dissolved in the oil in the gas, and quickly escapes a large amount of water vapor, the pressure is small, and the frying temperature is low, thus reducing the degradation of the oil. 

Technical Parameter

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