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