Continuous vacuum food fryer is an industrial deep fryer for vacuum fried vegetable and fruit such as banana, pineapple, potato chips.
Compare with the intermittent operation vacuum fryer, more capacity, labor and energy is saving greatly. The quality of vacuum fried snacks has obviously improved due to the retention of more nutrients and less oil content.
Frying temperatures of Maximum 100℃ensures a natural products procedure.
Continuous Vacuum Fryer Machine Features:
Includes feeding and exit vacuum sealing device,vacuum frying chamber and de-oiling unit, Frying oil heating circle system, Vacuum system, CIP system, PLC automatic electric and pneumatic control system
During vacuum frying process, vacuum degree and frying fat temperature keeps constant, fried snacks maintains nutritional quality
Feeding and exit vacuum sealing device keeps zero leakages.
Continuous de-fatting works various speeds to keep the same oil constant for different final fried materials.
Frying oil system has automatic heating, circulation, filtration, new fat replenishing, and greaves discharging function.
Automatic CIP（Clean In Place）system ensures not only clean the machine, but also control the microorganisms.
Automatic PLC control system ensures vacuum fryer continuous works.
Continuous Vacuum Fryer is applied in:
Fruits crisp chips such as apples, kiwi, persimmon, strawberries, bananas, etc.
Vegetables crisps such as carrots, pumpkins, green beans, sweet potatoes, potatoes, garlic, green peppers, onions, etc.
Dried fruit such as Jujube
50Kg/h Continuous Vacuum Fryer Technical Data
|01||Fresh Material Loding||180-300Kg/h|
|02||Fried Products Yield||45Kg/h (take potatoes as an example)|
|04||Steam Consumption||200Kg/h @ 0.2-0.3MPa|
|06||Vacuum Degree in Process||-0.096 to -0.098 MPa|
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