Commercial Fruit and Vegetable Vacuum Frying Machine Banana Chips Vacuum Fryer French Fries Vacuum Frying Machine

• Customization: Available
• After-sales Service: One Year Aftersales Service
• Warranty: 12 Months
• Model NO.: GG-200
• Type: Dryer
• Voltage: 380V
• Power: 19kw
• Customized: Customized
• Material: Stainless Steel
• Application: All Kinds Fruits and Vegetables
• Transport Package: Wooden Case Packing
• Trademark: GELGOOG
• Origin: China
• HS Code: 8419810000
• Production Capacity: 100kg/H

Product Description

Commercial Fruit And Vegetable Vacuum Frying Machine Banana Chips Vacuum Fryer French Fries Vacuum Frying Machine Introduction

The fruit and vegetable vacuum frying machine are to fry and dehydrates food at low temperature (80~120ºC), which can effectively reduce the damage of high temperature to food nutrients. The oil content of generally fried food is as high as 40%~50%, while the oil content of vacuum fried food is 10%~20%. The fuel-saving is 30%~40%, and the fuel-saving effect is remarkable.

The food made by the automatic vacuum frying machine for fruit and vegetable is crisp and delicious, crisp but not greasy, it is mainly used in fruits: apples, kiwi, wood grapes, persimmons, strawberries, grapes, peaches, pears, etc.; vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc.; dried fruits: jujubes, peanuts, etc.; aquatic products and livestock and poultry meat, etc.


Fruits And Vegetable Vacuum Frying Machine Advantages

Color retention. Using vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is greatly reduced, the fried food is not easy to fade, discolor, and brown, and the color of the raw materials can be maintained.

Baoxiang. Using vacuum frying, the raw materials are heated in a sealed state, and the use of vacuum frying technology can well preserve the aroma of the raw materials themselves.

Low grease. In the process of vacuum frying, the oil is under negative pressure, and the gas dissolved in the oil quickly escapes in large quantities, the water vapor pressure generated is small, and the frying temperature is low, so the degree of deterioration of the oil is greatly reduced.