Vegetable and Fruit Chips Frying Machine

• Application：Chips
• Customized：Customized
• Heating Type Telectricity：Electric Heating Power (Kw):15
• Transport Package：Wooden Case
• Specification：ISO9001
• Trademark：Genyond

=== Base Info ===

• Model NO.：GY-25
• Origin：Shanghai, China
• Production Capacity：10 Sets Per Months

=== Description ===

Basic Info.

Model NO. GY-25 Origin Shanghai, China Production Capacity 10 Sets Per Months

Product Description

Product description

General Introduction of vacuum frying machine
This  Double Chamber Vacuum Frying Machine is the third generation vacuum drying device .It is also the latest ,most energy saving ,safe and economical drying device.
 
Main Feature Of Our Vacuum Frying Machine 
1.Top &Bottom Chamber Applied .No Frying oil back when de-oiling process is on .At the same time ,lower oil and water rate.Perfect design for frying ,de-oiling ,de-watering and oil filtration in vacuum stage. Rather low content rate and whole frying-de-oiling-de-watering-oil filtration process go on under negative pressure.It can obviously prevent the harm of  oxidation(such as fat rancidity, enzymatic browning and other oxidation reactions ).Under the vacuum stage , by heating medium of oil , the water inside the apple chip (Free Moisture And Part Of Bond Water ) will rush out by rapid evaporation .The  Porous structure of fried apple chip will be formed during this process.
2.Automatic Temperature Control .No overheat or over pressure .Top quality and safe operation.
3.Whole body made of food level stainless steel.

Advantage Of Vacuum Frying Foods:
1.Color Protection:Vacuum frying.Low temperature frying and low concentration of oxygen in frying chamber.Fried foods will not get fade easily.It can be of obviously in color protection.Take the kiwi fruits can only be remain the original color by vacuum frying.
2.Original Smell Protection.Vacuum frying and the water-solubility material of material smell will not dissolving out in oil .With water loss ,the smell material can be greatly concentrated.
3.Reduce the  Deterioration degree of fat.Frying oil Deterioration degree included oxidation, polymerization.Under the vacuum stage ,any air inside drying oil will come out quickly and low pressure steam.very low temperature frying process.So the deterioration of oil can be greatly reduced.
4.Frying process under temperature of 80--120 °C ,it can greatly reduced the loss and destroy of  nutrient component in fried items.
5.Excellent de-oiling effect.
6.Widely used in frying of fruits ,vegetables and dry fruits .
7.Low temperature frying and oil can be saved for next time frying .

Pictures

 

Jessica Chen

 

Tel :  +86 21 34796126

 

 

Add :  No. 1328, Hengnan Road, Pujiang Town, Minhang District,Shanghai