Low temperature vacuum fryer
Equipment features:
1. Frying, degreasing, dehydration, oil filtration integration, in the vacuum continuous completion, the product oil content is low, the product is in a negative pressure state, under the conditions of this vacuum state of food processing, can reduce or even avoid the oxidation of the effect (such as fatty acid failure, enzymatic browning and other changing media) caused by the harm. In the negative pressure state, with frying as the medium of heat, the moisture inside the food (white water and partially bound water) will evaporate sharply and erupt, so that the group soft forms a loose and porous structure. De-oiling is in a vacuum state, so that the oil content and moisture content are lower.
2. Automatic control of oil temperature, no overheating, no overpressure, no scorching phenomenon, to ensure product quality and safe production.
3. The machine is made of stainless steel, which has the characteristics of high efficiency, stable performance, easy installation and use.