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Shanghai Ye Chang vacuum frying machine after ten years of continuous innovation, with superior quality and service, has become the most influential top ten brands, won the AAA level enterprise. Nutrition, convenience, safety, green food production is the current trend of development. Unique flavor, natural sexual FVC by the United States, Australia, Japan, Hong Kong and Taiwan and other countries and regions, was welcomed. China, with the continuous improvement of people's living standards, there is a growing pursuit of natural flavor of food, in Beijing, Shanghai, Qingdao and other cities have been enthusiastic pursuit by consumers. Surge in market demand, product demand. Product Name: Dual-chamber vacuum frying machine series Description: http://www.yc1999.com Ye Chang vacuum frying machine Product Specifications: Model ZK -1500 C ZK -3800 C ZK -9000 A Size (mm) φ 500 φ 800 φ1200 pocket size (mm) φ400 * 240 φ700 * 240 φ960 * 660 quantity basket 222 working vacuum (Mpa) -0.09 ~ -0.098 -0.09 ~ -0.098 -0.09 ~ -0.098 Operating Temperature (℃) 80 to 120 80 to 120 80 to 120 pump power (kw) 4 5.5 15 electrically heated electric / Steam Electric / Steam heating power (kw) 15 36 100 capacity (kw) 20 42/6/6 120/40 / feeding 20 (kg / time) 10-15 20-50100-150 Dimensions (mm) 1500 * 1000 * 2500 2000 * 1500 * 2500 3700 * 2400 * 2500 Processed food types: ① fruits: apples, kiwi, bananas , jackfruit, persimmons, strawberries, grapes, peaches, pears; ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green peppers, squash, onions, etc.; ③ dried fruits: dates, peanuts, etc; ④ aquatic products and poultry meat. First, the [double chamber vacuum frying machine features: 1, heating, frying, oil, butter oil, dehydrated oil filter integrated design, completed in vacuum continuity products with low oil content, product in the vacuum state In this relatively hypoxic conditions in food processing, can reduce or even avoid oxidation (such as fatty acid defeat, enzymatic browning and other oxidative deterioration, etc.) the harm caused. In the negative pressure to the oil as a heat transfer medium, food interior moisture (free water and some bound water) evaporate abruptly ejected, enabling organizations to form a porous structure; 2, automatic control of temperature and pressure (vacuum) , no overheating, no over-voltage, to ensure product quality and safety in production; 3, de-oiling frequency control, low oil content and high oil content for all products; 4, oil-water separation system can be vaporized cooling water and oil separation, reducing pollution of the water cycle and improve the utilization rate of water repeatedly, reduce the loss of oil; 5, oil filtration system: the upper and lower tanks, dual chamber heating system, individually controlled heating, frying oil filtration cycle, so that the grease is always kept clean, and the reducing the waste oil; 6, the machine uses stainless steel material, with high efficiency, stable performance, easy installation features Shanghai Ye Chang Food Machinery ------- food machinery experts! ! Your forever partner, let us join hands with the progress! Miss Lee: 13817480305,021-64908928 Online: 2629245944 Address: Minhang District, North Town Road 100 will (city road has been going south, near the logistics companies, business groups next disabilities) is really satisfied with satisfaction, for your satisfaction, we have been working hard, Shanghai Ye Chang. 2015 better quality, lower prices, better service, higher credibility! Provide better service, better equipment, better bring our customers business income! I will always give top priority to the needs of customers, sincerely welcome friends of every customer the most valuable advice for my company's development, and hope to work with you to create a cause of blue Product Description:! Double chamber vacuum frying machine is "Ye Chang" the latest development of the third generation of vacuum frying equipment, is currently the world's newest, most energy-efficient, safest, most practical frying equipment; a dual-chamber vacuum frying machine features: ● up and down two double rooms cans, when de-oiled to ensure that absolutely no return oil to make oil, lower moisture content. Frying, deoiling, dewatering, oil filter integrated design, complete continuity in a vacuum, low oil content of products, product in the vacuum state, and in this relatively hypoxic conditions in food processing, can reduce or even avoid oxidation action (such as fatty acid defeat, enzymatic browning and other oxidative deterioration, etc.) the harm caused. In the negative pressure to the oil as a heat transfer medium, food interior moisture (free water and some bound water) evaporate abruptly ejected, enabling organizations to form porous structure. ● automatic control of temperature, no heat, no over-voltage, to ensure product quality and production safety. ● The machine uses stainless steel material, with high efficiency, stable performance, easy installation and so on. Second, the advantages of dual-chamber vacuum fried foods: ● The color retention effect: vacuum frying, frying temperature greatly reduced, and the oxygen concentration fryer also significantly reduced. Fried foods will not fade, change color, browning, you can keep the color of the raw material itself. Kiwi vulnerable to heat 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. Raw materials in the most water-soluble flavor ingredients, not dissolved in fat, and with the dehydration of raw materials, which were further concentrated flavor ingredients. ● Therefore, vacuum frying technology can save the raw material itself has a fragrance. ● reduce oil deterioration degree: fried oil deterioration include oxidation, polymerization, thermal decomposition, and water vapor in contact with oil or produce hydrolysis-based. 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 produced less frying temperature and low, therefore, the degree of deterioration of oil is greatly reduced. Third, the process features: ● vacuum frying at low temperatures (80 ~ 120 ℃) ??of fried foods, dehydration, can effectively reduce the heat damage to food nutrients. ● vacuum frying oil removal has a unique effect. Currently used in: ① fruits: apples, kiwi, banana, jackfruit, persimmons, strawberries, grapes, peaches, pears; ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, peppers, squash, onions, etc.; ③ dried fruits: dates, peanuts, etc; ④ aquatic products and poultry meat. ● low-temperature vacuum frying edible oil to prevent deterioration of deterioration, without the addition of other antioxidants, can improve the repeated utilization of oil and reduce costs. General fried food oil content up to 40% to 50%, while the vacuum fried food ● oil content of 10% -20%, saving 30% -40%, saving effect is remarkable. Food crisp and not greasy, good performance can be stored. ● In a vacuum, fruits and vegetables intercellular moisture vaporization sharp expansion gap expanded, puffing effect, crisp and delicious products, and possessed good