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Now the application of low-temperature frying is very wide. If vegetables, nuts, seafood, etc. can be processed by low-temperature frying, the low temperature vacuum fryer is high-efficiency vacuum equipment, which can be processed in a short time. A large amount of steam and volatile water, and at the same time, a vacuum environment suitable for frying can be established in a short time.
The low-temperature vacuum fryer adopts the core principle of cold air drying technology: during the cooling process of the evaporator, the air is evaporated After the container is cooled and separated, the separated moisture is discharged from the silo through the water collector, and then the low temperature and low humidity air enter the condenser. The equipment continuously absorbs the surface moisture of the food through the above cycle process, and gradually reduces the moisture content in the raw materials to achieve drying of the raw materials.
The equipment produced by our company has a three-stage vacuum system and is equipped with a high-efficiency oil-water separation system. The food produced by the low-temperature vacuum fryer can maintain the original quality, which is convenient for packaging, storage and transportation.
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