Small Potato Chips Fryer With Advanced Vacuum Frying Technology And 450KG Capacity

Place of Origin	Shandong, China
Brand Name	Joyshine
Price	$21,000.00/sets 1-4 sets
Packaging Details	Seaworthy wooden packing
Supply Ability	100 Set/Sets per Year

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Product Details

Applicable Industries	Hotels, Manufacturing Plant, Food & Beverage Factory, Farms, Retail, Food Shop, Food & Beverage Shops	Showroom Location	None
Condition	New	Power Source	Electric
Power	15KW	Weight	450 KG
Dimension(LWH)	175020001730(mm)	Capacity	6L
Warranty	1 Year	Key Selling Points	High Productivity
Marketing Type	Other	Machinery Test Report	Provided
Video Outgoing-inspection	Provided	Warranty Of Core Components	1 Year
Core Components	PLC, Pressure Vessel, Gear, Motor, Bearing, Gearbox, Pump	Ultimate Vacuum	-0.095Mpa~-0.098Mpa
Operating Temperature	≤120℃	Control System	Automatic/manual Two Gears
Deoiling Speed	0~300 Rpm	Deoiled Form	Built-in Degreasing
Single Machine Capacity	Maximum Cage Capacity 8kg/time	Product Name	Vacuum Fryer
Key Words	Small Potato Chips Fryer	Item Name	Batch
Port	Qingdao Port
Highlight	Small potato chips fryer , 450KG potato chips fryer , 6L potato chip fryer

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Product Description

Product Description

Model	Byzk-experimental type	BYZK-800	BYZK-1200	BYZK-1400	BYZK-1600
*Long shape sizewidthheight*	1500X1800X1400mm	3600X3300X3400mm	4600X4000X3800mm	4600X4000X3600mm	4800X4500X3800mm
Frame size	300X350mm	800X450mm	1200X550mm	1400X600mm	1600X600mm
Grid volume	20L	220L	620L	920L	1200L
Number of frames	2	2	2	2	2
Heating Method	Steam/heat conduction oil	Steam/heat conduction oil	Steam/heat conduction oil	Steam/heat conduction oil	Steam/heat conduction oil
Installed power	5/5	24/24	33/33	40/40	45/45
Vacuum work	-0.095~-0.098	-0.095~-0.098	-0.095~-0.098	-0.095~-0.098	-0.095~-0.098
Frying time	35-120mn	35-120mn	35-120mn	35-120mn	35-120mn
Frying temperature	0-120°C	0-120°C	0-120°C	0-120°C	0-120°C

Low -temperature vacuum fried, also known as low -temperature vacuum dehydration for short, is referred to as VF. It is a processing technology that dehydrates the food in the low temperature vacuum state. Operations in vacuum state can reduce the contact between food and air during processing and oxidation, avoiding oxidation reactions to produce substances that harm the human body, such as: fatty acidization, enzymatic brown change, carbonization, mold and other harmful substances, low temperature and vacuum frying The working temperature is 80-90 degrees. Avoiding high-temperature fried food nutritional losses and many disadvantages are one of the best choices to achieve healthy food.

Application

Applicable Industries

fruit At present, low temperature and vacuum fried is basically not picky about fruits. The low temperature and vacuum fried fruits market mainly targets the necessary characteristics of fruit walls such as tropical fruits. Secondly, fruit with economic advantages in this region can increase yield to expand benefits. vegetable Vegetables over 90 %% 6 can be fried with low temperature and vacuum, including bacteria (shiitake mushrooms, enoki mushrooms, Hericium mushrooms, etc.), rhizomes (mountains, Humeng potatoes, lotus essence, etc.) , Winter melon, etc.), and other types of vegetables Aquatic products Aquatic products are mainly aimed at crayfish tails, shrimp, fish skin, fish bones, etc. 30%of the remaining 30%of the aquatic products market are not unable to do, but the sales market itself is very tight. meat Low -temperature vacuum fried is mainly targeted at strip -shaped meat or sliced meats such as: chicken, duck, cattle, sheep, pigs. At present, the more common products in the market are VF chickens, duck necks, beef jerky, lamb jerky, etc. Nuts and Chinese medicinal materials At present, vacuum frying is not fully developed for the nuts and Chinese medicinal materials industries. Consumers are paying more and more attention to the future market prospects of food therapy and the future market in the health Chinese medicinal materials industry.

Peeling: It is for fruit and vegetables that need to remove the epidermis to prevent fruit and vegetable epidermal fiber tissue from different from the flesh, which affects the subsequent craft Cutting/slice: It is mainly for fruits and vegetables with large shapes. The fruits and vegetables are sliced or cut into fried time. The specific size should be set according to the head and customer requirements. Bubble cleaning: The main purpose is to clean, and the scum cleansing generated by the slice or cut strips reduces the "waste" to reduce the cost of production. Drifting hot: It is mainly to pass on the enzymes inside the fruit and vegetables, the air output tissue air to prevent fruits and vegetables from changing the fruits and vegetables, which has the effect of stable and improved color Cooling: Avoid the ingredients of the residual heat on raw materials to further transport the product to the cooling line. If there is no need to drift soup products, there is no need to cool. Soaking sugar: It is mainly to fill the output air tissue to make its shape full and more crispy. Secondly, it plays the role of color protection and increases the taste of the product. Speed frozen: The main purpose is to maintain the shape of the product, and the products that have been frozen will be more crispy Seasoning: The main purpose is to season multi -flavored flavor according to the sales area and consumer taste to increase market sales.

Product Features

1. The vacuum fried temperature is low, effectively retains the nutritional ingredients of the food itself, the healthy and vacuum -fried temperature, less nutritional loss, generally often pressure deep fried oil temperatures above 160 degrees, as high as 230 degrees. Temperature has a certain damage effect on some nutrients in food. However, the oil temperature of the deep -vacuum deep -fried frying is less than 100 ° C. Therefore, the nutritional components in the inner and outer layers of foods are small, and the active components in food have been better retained, especially suitable for food fried in thermal nutrients.

2. The water evaporates fast, the drying time is short, the color is bright in the vacuum state, and the frying products are fast -dewatering speed, which can better maintain the original color of the food. Due to the low oil temperature when the vacuum frying, fried foods are not easy to fade, discolor, and brown change

3. Keep the flavor of the raw material itself and achieve further concentrated effect. Use vacuum fried. The raw materials are heated by oil under the sealed state. The taste ingredients in the raw materials are mostly water -soluble. The ingredients are further concentrated.

4. The product is good in water, and the taste is crispy and fluffy in vacuum. The moisture vaporization and expansion in the meal gaps of food tissue tissue, increased volume, water vapor is rushed out of the pores. It has a good extension effect on food. Fried food is good. If frozen treatment before fried, the effect is better.

5. Reduce the degree of oil and oil to reduce the degree of fission of fat. Fast overflow, produce the master. The pressure of raw water vapor is small, and the fried temperature is low, so the degree of deterioration of fat is greatly reduced.