The reason why low-temperature vacuum fryer is loved by many people is definitely inseparable from its own characteristics and technical advantages. So, what are its characteristics and technical advantages?
1、 Process characteristics:
1. Vacuum frying is the process of deep frying and dehydrating food at low temperatures (80-120 ℃), which can effectively reduce the damage of high temperatures to the nutritional components of food.
2. Vacuum frying has a unique fruit for removing oil. At present, it is mainly used in fruits such as apples, bananas, pineapples, persimmons, strawberries, grapes, peaches, pears, etc; Vegetables: tomatoes, sweet potatoes, potatoes, green beans, shiitake mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc; Dried fruits: jujubes, peanuts, etc; Aquatic products, livestock and poultry meat, etc.
3. Low temperature vacuum frying can prevent the deterioration of edible oils and fats, without the need to add other chemical agents, which can improve the reuse rate of oil and reduce costs. The oil content of general fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is between 10% and 20%, which saves 30% to 40% of fuel and has a significant fuel saving effect. The food is crispy but not greasy, and has good storage performance.
4. In a vacuum state, large vacuum fryers rapidly vaporize and expand the water in the gaps between fruit and vegetable cells. Vacuum fryers expand the gaps, and low-temperature vacuum fryers are cost-effective, with good puffing effects, crispy and delicious products, and good rehydration properties.
2、 Technical advantages:
1. The integrated design of heating, frying, oil storage, degreasing, dehydration, and oil filtration is continuously completed under vacuum. The product has low oil content and is in a negative pressure state. Processing food under these relatively oxygen deficient conditions can reduce or even avoid the harm caused by oxidation (such as fatty acid decay, enzymatic browning, and other oxidative deterioration). In a negative pressure state, using oil as a heat transfer medium, the moisture inside the food (free water and partially bound water) will rapidly evaporate and spray out, causing the tissue to form a loose and porous structure.
2. Automatically control temperature and pressure (vacuum degree), without overheating or overpressure, ensuring product quality and safe production.
3. The oil removal adopts variable frequency speed regulation, which is suitable for all products with low and high oil content.
4. The oil-water separation system can cool and separate evaporated water and oil, reduce pollution in the water cycle, improve the reuse rate of water, and reduce oil loss.
5. Oil filtration system: upper and lower oil tanks, dual chamber heating system, separately controlled heating, circulating oil filtration during frying to keep the oil clean and reduce oil waste.
6. This machine is made of stainless steel material, which has the characteristics of high efficiency, stable performance, and easy installation and use.
In fact, there are many types of frying machines, but due to the use of vacuum frying technology and the characteristics described above, they perform better in terms of processing efficiency, and the quality and taste of the fried products are also better. Therefore, they are widely recognized by the market and loved by people.