300KG Low Temperature Vacuum Fryer

Working Principle: Fruit and vegetable crisps use fresh fruits and vegetables as the main raw materials, edible vegetable oil as the heat medium, and advanced technologies such as low-temperature vacuum frying (VF) to rapidly dehydrate and dry them in a very short time, resulting in fruit and vegetable products with very low water content, low oil content, crispiness without greasiness, and preservation of the original shape, color, aroma, and flavor of the fruits and vegetables. They are also rich in vitamins, minerals, fiber, and other nutrients, and are characterized by low sugar, low salt, low fat, and low calories.

Suitable Food Range:

1. Fruits: such as apples, bananas, kiwis, pineapples, jujubes, strawberries, jackfruit, etc.

2. Vegetables: such as carrots, radishes, sweet potatoes, pumpkins, garlic, onions, mushrooms, winter melons, okra, etc.

3. Meats: such as beef, fish fillets, shrimp, octopus, etc.

4. Dried Fruits: green beans, broad beans, etc.

Processing Capacity (Raw Material Kg/batch): 300
Output (Kg/batch): 100-200 (taking sweet potato as an example)
Processing Time (min/batch): 40-60
Ultimate Vacuum Degree (MPa): -0.092~-0.096
Oil Temperature (°C): 80~100
Heating Source: Steam
Steam Consumption (Kg/h): 250
Steam Pressure (MPa): 0.4~0.8
Main Heating Method: Coil Heating
Compressed Air Pressure (MPa): 0.5~0.8
Oil Removal Speed ​​(n/min): 100~750
Cooling Water Flow (T/h): 40
Power Supply: 380V/220V
Vacuum Fryer Tank Dimensions: 2600mm (H) × 1600mm (D)