vacuum frying machine features:
heating, deep-fried, oil, de-oil, dehydrated, oil filter integrated design, complete continuity in a vacuum, low oil content of the product, the product in a vacuum state, in this relatively hypoxic conditions for foodprocessing, can reduce or even avoid oxidation (such as fatty acids lost, enzymatic browning and other oxidative deterioration, etc.) harm.Under negative pressure to the oil as a heat transfer medium, the food inside the water (free water and some combination of water) will rapidly evaporate and smoke, enabling organizations to form a porous structure;
heating, deep-fried, oil, de-oil, dehydrated, oil filter integrated design, complete continuity in a vacuum, low oil content of the product, the product in a vacuum state, in this relatively hypoxic conditions for foodprocessing, can reduce or even avoid oxidation (such as fatty acids lost, enzymatic browning and other oxidative deterioration, etc.) harm.Under negative pressure to the oil as a heat transfer medium, the food inside the water (free water and some combination of water) will rapidly evaporate and smoke, enabling organizations to form a porous structure;
Model | Power (V) | motor(KW) | Capacity | Dimension (mm) | Weight (KG) |
GLZK -1500 | Electricity | 20 | 40-50kg/h | 1500*1000*2500 | 900 |
GLZK –3800 | electricity/steam | 40 | 110-130kg/h | 2000*1500*2500 | 1.5T |
GLZK –6000 | electricity/steam | 53 | 190-210kg/h | 2200*1800*2500 | 2.1T |
GLZK –9000 | electricity/steam | 65 | 290-310kg/h | 3360*1460*3400 | 2.6T |
