Fruits and vegetables vacuum fryer capacity May 29, 2024 Features Of The Vacuum Frying Technology At reduced pressure or at vacuum, the boiling point of water lowers, thus, enables the use of lower temperatures for frying at around 90-100°C. Vacuum frying reserves the color and nutrients and imparts the crunchy texture of fried food. The vacuum fryer can process local fruits, vegetables and even marine products. Vacuum Fryer Capacity Vacuum fryer capacity is appropriate for small-medium food enterprises. Lab test vacuum fryer: 3-8kg/batch Small scale vacuum fryer: 30-50kg/batch, 80-100kg/batch Medium scale vacuum fryer: 180-200kg/batch 260-300kg/batch More information, pls visit: Low Fat Fruit And Vegetable Chip Vacuum Fryer You Might Also Like May 29, 2024 Freeze drying, sublimation drying, lyophilization and freeze dryer structure What Is Freeze Drying? If the water vapour pressure of a food is held below 4.58 Torr (610.5 Pa) and… Read More May 29, 2024 Weekly commentary on vacuum frying technology-vacuum frying technique is more suitable for frying sugar rich fruits Fried products are playing an important role in consumer s diet because of their unique flavour and… Read More
May 29, 2024 Freeze drying, sublimation drying, lyophilization and freeze dryer structure What Is Freeze Drying? If the water vapour pressure of a food is held below 4.58 Torr (610.5 Pa) and… Read More
May 29, 2024 Weekly commentary on vacuum frying technology-vacuum frying technique is more suitable for frying sugar rich fruits Fried products are playing an important role in consumer s diet because of their unique flavour and… Read More
