Double chamber vacuum frying machine

Our company manufacturing lyophilizer, concentrated series of vacuum freeze-drying machine, spray dryer, vacuum frying machine, vacuum impregnation machine, heat exchangers, cold transformation, vacuum drying oven, etc., has a complete and scientific quality management system. The company's existing freeze dryers can be freeze-dried material and processing of various types, do lyophilized experiment, there is a demand please contact us. Ordinary high-temperature frying frying, such temperatures for some nutrients in foods have some damaging effects, quickly oxidized black oil, waste oil. The vacuum frying machine is in the low temperature (80-120 ° C) for frying foods, dehydration, can effectively reduce the heat damage to food nutrients, fried food is not easy to fade, discoloration, browning, so fried out products to maintain the original flavor, color, crisp slices. Product Specifications: Model RZ-1500 RZ -3800 RZ-9000 A Specification (mm) φ500 φ800 φ1200 baskets Dimensions (mm) φ400 * 240 φ700 * 240 φ960 * 660 222 baskets quantity of working vacuum (Mpa) -0.09 ~ ~ -0.09 -0.098 -0.098 -0.098 -0.09 ~ Temperature (℃) 80 ~ 120 80 ~ 120 80 ~ 120 pump power (kw) 4 5.5 15 electric heating Electric / Steam Electric / Steam Electric heating power (kw) 1,536,100 capacity (kw) 20 42/6/6 120/40/20 feed (kg / second) 10-15 20-50100-150 Dimensions (mm) 1500 * 1000 * 2500 2000 * 1500 * 2500 3700 * 2400 * 2500 Processed food type: fruits: apples, kiwi, banana, jackfruit, persimmons, strawberries, grapes, peaches, pears, etc; vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green peppers, pumpkin, onion, etc; dried fruit: dates, peanuts; seafood and poultry meat. Description: Dual-chamber vacuum frying machine is "Kay good" latest development of the third generation of vacuum frying equipment, is currently the world's newest, most energy-efficient, safest, most practical frying equipment; one, dual-chamber vacuum oil Fried Features: Dual chamber up and down two tanks, to ensure absolutely no time off the oil back to the oil, so oil, lower moisture content. Frying, deoiling, dewatering, oil filter integrated design, continuity done under vacuum, the product of low oil content, the product is in a negative pressure state, in which a relatively hypoxic conditions in food processing, can reduce or even avoid oxidation effects (such as fatty defeat, enzymatic browning and other oxidative deterioration, etc.) the harm caused. In the vacuum state to oil as the heat transfer medium, the food inside the water (free water and some bound water) and spray evaporation dramatically, enabling organizations to form a porous structure. Automatic temperature control, no overheating, no overvoltage, to ensure product quality and safety in production. The machine uses stainless steel material, with high efficiency, stable performance, easy installation features. Second, the advantages of dual-chamber vacuum fried foods: Paul color effects: vacuum frying, frying temperature is greatly reduced, and the oxygen concentration in the fryer is also significantly reduced. Fried food is not easy to fade, discoloration, browning, you can keep the color of the raw material itself. Kiwi vulnerable to heat, such as browning, the use of vacuum frying, you can keep it green. Paul Hong Role: vacuum fried, raw material is heated in a sealed vacuum. Feedstock most water-soluble flavor ingredients, in fat is not eluted, and with the dehydrated material, these flavor components further concentrated. Thus the use of vacuum frying techniques may be well preserved raw material itself has a fragrance. Reduced fat deterioration degree: fried oil deterioration including oxidation, polymerization, thermal decomposition, and water vapor in contact with oil or water to produce the main hydrolysis. In vacuum frying process, the oil in the vacuum state, the gas dissolved in the oil in a large number of quickly escape, the water vapor pressure generated is small and low-frying temperature, and therefore, the degree of deterioration of the oil is greatly reduced. Third, the process characteristics: at low temperature vacuum frying (80 ~ 120 ℃) ??of fried foods, dehydration, can effectively reduce the heat damage to food nutrients. Vacuum frying off the oil has a unique effect. Currently used: ① fruits: apples, kiwi, banana, jackfruit, persimmons, strawberries, grapes, peaches, pears, etc; ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, peppers, pumpkin, onion, etc; ③ dried fruit: dates, peanuts; ④ seafood and poultry meat. Low-temperature vacuum frying edible oils can prevent deterioration deterioration, without the addition of other antioxidants, can improve the repeated utilization of oil, and reduce costs. Oil content of fried foods in general up to 40% to 50%, while the oil content of vacuum frying foods in 10% -20%, 30% -40% fuel economy, fuel efficiency is remarkable. Crisp and not greasy food, good performance can be stored. In a vacuum, fruits and vegetables intercellular moisture vaporization dramatic expansion gap expanded, puffing effect is good, crisp and delicious products, and possessed good rehydration performance. 1, vacuum frying machine supporting equipment are: cold storage (can be used where the local configuration on the client machine), 2, auxiliary equipment: air compressor (0.25 m3) of cooling tower pump boiler tanks and piping (if you choose Steam heating is the way, need to be equipped) 3, pre-processing of materials: Wash peeled ...... ...... ...... cutting ...... sliced ??boiled (6-8 maturity) or crank (with boiling water over it) ...... impregnation (syrup or maltodextrin) ...... quick frozen (minus 20 °, more than 24 hours) ...... fried (80 ~ 120 °, 15 ~ 50 minutes) such as: sweet potatoes: 95 °, 40 分钟 apple slices: 85-90 °, 15 分钟 boiled banana chips and do not need fixing. First, the difference between 1500C and 9000A type type: 1500C type manually discharge, storage area below the 9000A-type frying zone automatic discharge, storage room next to the room in two frying, frying temperatures are common how much? Vacuum frying temperature is between 80 to 120 degrees ordinary frying temperature between 180 to 260 degrees c, vacuum frying machine the size of the installation site X4 1500 m 3 m 5 m X3 m 9000 m X4.5 m four X7 frying machine net 1500 about 800KG 9000 type about 2800KG five 9000A-type steam boiler with a little more than 0.5 tons least boilers. The greater the better the seven power boiler, what is the degree of vacuum in the gaseous state under a vacuum degree of rare book is usually represented by a degree of vacuum unit kpa. If the measured pressure is lower than the atmospheric pressure inside the device, the pressure measurement requires a vacuum table. Said that the degree of vacuum from the vacuum table read value. Vacuum degree is showing the actual value of the system below atmospheric pressure and strong values, namely: vacuum degree = (atmospheric pressure - absolute pressure). Nine, vacuum frying machine requires much vacuum: 1500 4KW 9000 type 15KW process: potato chips: Process raw material selection → washing → → → finishing → sliced ??peeled protecting color → → → cooling → blanching dehydration → IQF → fried → dumped oil seasoning → → → → product packaging storage operation points (i) material handling sections: turn the raw material into the slicer, the feed rate should be uniform, slice thickness between 1 ~ 2mm. Potato slices to be immersed in water after rinsing, in order to avoid exposure to air browning, while potato starch wash away free surface to prevent starch dissolved in the pan, the impact of shortening life. Color protection, blanching: Freezing conditions NaHSO30.10% + 0.10% citric acid, soak 5min, then at 95 ~ 100 ℃ hot soup drift 3min. To lead to the destruction of the enzyme activity, the purpose of improving the organizational structure. Dehydration: temperature 60 ℃, 120min, the former semi-fried moisture control in about 42%. IQF: Freezing conditions -38 ℃, 30 min. Quick-frozen sweet potato can effectively solve curled shape, surface irregularities and surface blistering and other issues, can organize porous loose chips, crisp taste. While deep-frozen prior to dehydration treatment help to overcome the deep-frozen oil content is accompanied by an increase of negative effect, shorten the frying time. Fried, butter oil: sweet potato wok temperature 90-110c, frying time 30-50 minutes, seasoning: After the taste by flavoring machine, that is made on the basis of different flavors of fried potato chips taste different requirements enable crisps have chicken, beef and chicken flavored spicy flavor and other flavors Packaging: After the taste of potato chips after cooling to room temperature, to be prepackaged, net content error <± 2%. To extend shelf life, the use of aluminum plastic composite bag vacuum packing oxygenation. Integrity, strength and quality of Rizhao City Kai-liang Food Equipment Co. recognized by the industry, worthy of your trust. Welcome friends to visit, guidance and business negotiation. And our products are optimized for lower power consumption than similar products by 10% -30%! ! !