Welcome to Best Engineering Technologies
Vacuum frying machine uses the heat-conducting medium and lowers the temperatures to finish the dehydration of raw material under vacuum condition.
Fruit and vegetable crisps are made of fresh fruits and vegetables as the main raw materials, edible vegetable oil as the heating medium, and vacuum low-temperature frying (VF-Vacuum Fryer) technology, which can be dehydrated and dried in a short time to obtain fruits and vegetables with lower water content. Food, low oil content, crisp but not greasy, preserves the original shape, color, aroma and taste of fruits and vegetables, and is rich in vitamins, minerals, fiber and other nutrients. It has low sugar, low salt, low fat, and low heat. And other features.
Fruits: Apple, Banana, Pineapple, Peach etc.
Vegetables: Carrot, Pumpkin, Snap bean, Sweet potato, Taro, Potato, Garlic, Green Pepper, Onion, etc.
Nuts: cashewnut, Peanut, etc.
Seafood, meat etc.
Low-temperature vacuum frying can prevent the deterioration of edible fats and oils, increase the repeated utilization rate of oil, and reduce costs. The oil content of general fried foods is as high as 40%-50%, while the oil content of vacuum fried foods is 10%-15%. , 30%-40% oil-saving, the oil-saving effect is obvious, the food is crisp but not greasy, and the storage performance is good.
The vacuum fryer are been customized according to the clients specification and the available capacities ranges from 25 kg, 50 kg and 100 kg per batch.