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--Vacuumfryer with de-oil centrifugal machine

--Vacuumfryer with de-oil centrifugal machine
company Quanzhou Lizhong Food-Machinery Co.,Ltd
Categories Camera Lens Hoods
Update2011-04-01
Original RegionChina
--Vacuumfryer with de-oil centrifugal machine
Features:Vacuum fry is a process to vacuum fry and deoil food under rather low temperature. The vacuum fry can prevent the loss of nutrient of the food from high temperature, and it can keep effectively the original colors and favour of the food and reduce the processing cost. The oil content rate of the food is below 15%. It reserves and condenses well. And it is crisp and delivious. The equipment is made of stainless steel material and it meets the sanitary requirement of the food. It is safe and reliable and easy to operate.
Features:The centrifugal deoiling technology for vacuum fry has wide adapbility and unique effect. It is mainly used for:
Fruits: Apple, Banana, Pineapple, and Peach;
Vegetables: Carrot, Pumpkin, Snap been, Sweet potato, Taro, Garlic, Green pepper, Onion;
Dry fruits: Chinese date, Peanut, and others;
Aquatic products and meats.
1. Inner diameter of frying pot: DN1000
2. Max. Worked pressure of sandwich structure: 0.27Mpa
3. Max. Worked temperature of sandwich structure140℃
4. Max. vacuum degree of frying750mmHg
5. Centrifugal rotational speed: 0~600rpm
6. Quantity of frying basket: 4pcs
7. Cubage of frying basket75L/pc
8. Capacity18kg (Eg. potato sheet)
9. Oil content of finished product8-15%
10、Motor power:4.0kW
11、Reflux pump power:7.5kW
12、Vacuum pump power:7.0kW
13、Dimensions:3500×1680×2700
14、Equipment net weight:2300kg

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