Advantages of double chamber vacuum fryer

First, the dual chamber vacuum fryer features:

The double chamber adopts two tanks up and down, ensuring absolutely no oil return when deoiling, so that the oil content and water content are lower. The integrated design of frying, deoiling, dehydration and oil filtration is completed continuously under vacuum. The product has low oil content and the product is in a negative pressure state. Under such conditions of relative oxygen deficiency, food processing can reduce or even avoid oxidation. The harm caused by effects such as fatty acid loss, enzymatic browning and other oxidative deterioration. In the negative pressure state, with oil as a heat transfer medium, the moisture inside the food (free water and partially bound water) evaporates rapidly and ejects, causing the structure to form a loose porous structure.

Automatic temperature control, no overheating, no overpressure, ensuring product quality and safe production.

The machine is made of stainless steel material, which has the characteristics of high work efficiency, stable performance and convenient installation and use.

Second, the advantages of double-chamber vacuum fryer food:

1. Color retention: vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is also greatly reduced. Fried foods are not easy to fade, discolor, brown, and can maintain the color of the raw materials themselves. For example, kiwifruit is highly susceptible to heat browning, and if it is vacuum fried, it can maintain its green color.

2. Preservation effect: vacuum frying is used, and the raw materials are heated under a sealed vacuum state. Most of the flavoring ingredients in the raw materials are water-soluble, do not dissolve in the fats and oils, and these flavoring components are further concentrated as the raw materials are dehydrated.

Therefore, the vacuum frying technique can well preserve the aroma of the raw material itself.

3, reduce the degree of deterioration of oil: deterioration of fried oil includes oxidation, polymerization, thermal decomposition, and water or steam in contact with oil to produce hydrolysis. In the vacuum frying process, the oil is in a negative pressure state, the gas dissolved in the grease quickly escapes a lot, the generated water vapor pressure is small, and the frying temperature is low, so the degree of deterioration of the grease is greatly reduced.

Third, the dual chamber vacuum fryer process features:

1. Vacuum frying is to fry and dehydrate food at low temperature (80 ~ 120 °C), which can effectively reduce the damage of high temperature food nutrients.

2, vacuum frying and deoiling have a unique effect. Currently mainly used in: 1 fruit: apple, kiwi, banana, pineapple, persimmon, strawberry, grape, peach, pear, etc.; 2 vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, Green pepper, pumpkin, onion, etc.; 3 dried fruits: jujube, peanuts, etc.; 4 aquatic products and livestock and poultry meat.

3, low temperature vacuum frying can prevent the deterioration of edible oils and fats, without adding other antioxidants, can improve the repeated utilization of oil and reduce costs. Generally, the oil content of fried foods is as high as 40% to 50%, while vacuum fried foods.

4. The oil content is 10%-20%, the fuel economy is 30%-40%, and the fuel saving effect is remarkable. The food is crispy but not greasy and has good storability.

5. Under vacuum, the water in the cell gap of fruit and vegetable is rapidly vaporized and expanded, the gap is enlarged, the puffing effect is good, the product is crisp and delicious, and has good rehydration performance.