The main structural characteristics of intermittent vacuum fryer

The main structural characteristics of intermittent vacuum fryer

Post Time: 17 August 2020

The main structural characteristics of intermittent vacuum fryer is both vacuum frying and vacuum deoiling are carried out in the same vessel.

Deoiling is carried out under vacuum. While the frying oil return to the oil tank after frying finish, the temperature of the material is high, the viscosity of the uptake oil is low, so deoiling is easier.

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