deep fryer
Inquiry
| Post Date: | Oct 29,2015 |
| Expiry Date: | Apr 26,2016 |
| Detailed Description: |
A. GENERAL INFROMATION
The technical of vacuum fryer comes from Netherland, its advantage includes low energy consumption, low price, high quality and high reliable and stable on running, etc. It really realizes oil temperature can be controlled and stable during vacuum frying. The vacuum fryer is consist of frying chamber, baskets, condenser, vacuum pump, oil receiver with electric heater, valves, control system and so on, Fully-automatic Vacuum Fryer (ZYZ-20VF) is complete automatic control system with PLC, touch screen and other components, Frying and de-oiling occurs in the vacuum condition, De-oiling starts after oil frying in vacuum chamber, This keeps low oil content until the target that you want. The vacuum fryer is suitable for potato sticks, French fries, potato chips, Nori, banana, taro, squash, sweet potato and other vegetables. The capacity output is 30kg/h based on French fries. The Food will be processed by vacuum fry and de-oiled under the rather low temperature. The vacuum fry can prevent the loss of the nutrient of the foodstuff from high temperature. Could be efficiently keep the original color, and flavor, reduce the processing cost. The oil content rate of the foodstuff is below 20%. The foods will be able to store long time, crisp and delicious. B. VACUUM FRYING Frying products in oil under deep vacuum circumstances The water inside the product expands, pressure inside cells increases, which also expands the product Water is flash evaporated from the product The expanded structure of the product is fixed, resulting in an end-product with a density of just approx. 50 g/l End-result: a crispy sticks with the color and taste of the raw material Consequently the surface oil is removed and the general oil content of the end-product will be 20%. Moisture content below 2%. Oil can be re-used and will be renewed during processing within the turn-over time, which implicates no waste oil Product temperature can be as low as 60 degrees C during frying TECHNICIAL SPECIFICATION： 1. Inner diameter of frying pot: 850mm 2. Frying temperature: 90~120 degree 3. Max. vacuum degree of frying: 750mmHg 4. Centrifugal rotational speed: 10~300rpm 5. Quantity of frying basket: 3pcs 6. Cubage of frying basket: 60L/pc 7. Capacity: 30kg/h 8. Oil content of finished product: <20% 9. Power Supply : 380~460v 50Hz or 60Hz, 12kw 10. Dimensions: 3200×2800×2500 mm 11. Equipment net weight: 2500kg |
| Company: | Shenyang Aero Space Xinyang Quick Freezing Equip. Manuf. Co., Ltd [ China ] |
| Contact: | charles |
| Tel: | +8615942392116 |
| Fax: | |
| Email: | freeze-dry@hotmail.com |
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