Post Time: 01 July 2019
A practical carrot chips vacuum frying for a domestic customer was done on 27 June, 2019 in our workshop.
After peeling and slicing, the fresh carrot chips are processed in an instant quick freeze cabinet, at a freeze temperature of -30℃ and freeze time of 30min.
The vacuum frying is carried out @-0.097Mpa, 95℃ and 30 minutes.