Batch vacuum fryer | low fat fruit and vegetable chip fryer

Batch vacuum fryer | low fat fruit and vegetable chip fryer

Short Description:

Batch Vacuum Fryer is an intermittent operation low fat chip fryer which is suitable for fruit and vegetable chips vacuum frying process.It is easier to maintain natural colors and flavors of the finished fried snacks with no acrylamide content.

 

 

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Batch Vacuum Fryer is  an intermittent operation low fat chip fryer which is suitable for fruit and vegetable chips vacuum frying process. 

The traditional deep fat frying machine ,both batch deep fat fryer and continuous frying machine,are all operated
under the atmospheric pressure, frying oil temperature is more than 160℃(320℉),some of the disadvantages are obvious.

Most of the nutritional content of food will be destroyed

The polymerization reaction happen due to fat works as high temperature and reuse, it will produce carcinogens.

Final frying food has relatively much fat, this is harmful to health.

Limitation to suitable for processing starch or high starch content materials

Batch Vacuum Frying has more Advantages

Vacuum frying is an alternative method to the deep frying that offers the health benefits of humans.

Vacuum frying is carried out at pressures below atmospheric levels, which lowers the boiling points of oil and moisture in the foods. Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks.

The advantages of vacuum frying are as follows,

  • Healthier food

Vacuum frying process is of low temperature (80-120 ℃), the absence of air during frying may inhibit oxidation including lipid oxidation, enzymatic browning. Therefore, the color and nutrients of fried products can be largely preserved. Dehydrated foods produced by vacuum frying are of significantly low water content and low oil uptake, much crisp and not greasy, it keeps original shape, color, smell, taste, and vitamins, minerals, fibre and other nutrients.

Especially, decrease the acrylamide content in final fried products during vacuum frying process results healthy snacks available. 

 

High efficiency of frying oil utilization

In a vacuum frying process, the frying oil is in a negative state, the chance of the oil being oxidized by oil contact air is reduced and the frying temperature is low, the degree of deterioration of oil is greatly reduced.

 

Less consumption of frying oil

In vacuum frying process, due to fast moisture evaporation, vacuum fried products will be of porous loose. During de-fating process under vacuum condition, frying oil will be removed easily, low oil content is available.

vacuum fryer  Vacuum fried fruit and vegetable snacks 

 Vacuum frying banana chips   vacuum frying dates ((jujube)

 

General Vacuum frying process

  • Application of vacuum frying

Fruit: banana, jackfruit, apple, kiwi, persimmon, strawberry, grape, peach, pear, etc.

Vegetables: sweet potatoes, potatoes, green beans, mushrooms, garlic, carrots, green peppers, pumpkin, onion, etc.

Dried fruit: date, peanut, etc.

 

  • General vacuum frying process

Material → washing & peeling→ slicing→blanching& color protecting →pre-drying (surface moisture removing) → quick freezing(recommended )→vacuum frying→vacuum Deoiling (accomplished in frying vessel) →flavouring →packing → Storage

 

Batch Vacuum Frying Machine Technical Data 

Specification

HVF400

HVF700

HVF900

Frying Capacity

10-20 Kg/Batch

60-80 Kg/Batch

80-120 Kg/Batch

Frying time

25-90 min

Frying vacuum

-0.086 to -0.096 MPa

Frying temperature

80-120°C

Heating source

Steam 

Vacuum pump

7Kw

14Kw

14Kw

De-fating speed

0-400 rpm with inverter

 

Watch video of an intermittent vacuum fryer Vacuum Fryer Live Demonstration, http://bit.ly/2FykNag

Back To:  Buy Vacuum Frying Machine Online

Next : Automatic Continuous Vacuum Fryer

Refer To:  Plantain Chips Vacuum Fryer

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