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Vacumm Frying System

  • Price:

    Negotiable

  • minimum:

  • Total supply:

  • Delivery term:

    The date of payment from buyers deliver within days

  • seat:

    Shandong

  • Validity to:

    Long-term effective

  • Last update:

    2018-08-17 15:21

  • Browse the number:

    468

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Company Profile

Qingdao Liuyi Machinery Co.,Ltd

By certification [File Integrity]

Contact: liuyi(Mr.)  

Email:

Telephone:

Phone:

Area: Shandong

Address: Shandong

Website: http://www.vacuum-fryingmachine.com/ http://www.rphytc.com/com/liuyi/

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Product details

The vacuum frying machine, also called low temperature vacuum de-oiling and dehydration machine. It utilized low temperature vacuum frying. This machine makes it possible to fry fruit and vegetables which cannot be deep-fried.


 



Contact Us

Email: vacuum-fryingmachine@hotmail.com

Whatsapp: 86-18366133055


Vacuum Frying Food Features

Color keeping

low temperature vacuum frying can keep the original color, using vacuum frying which will be fried in a low temperature, and greatly reduce the oxygen concentration.


Original taste keeping

The low-temperature, high-vacuum frying preserves the original taste of the ingredients.


Low oil content 
The oil content of the product is remarkably lower than the ones made by traditional fryers. Being fried in a low temperature condition can reduce the oil absorption of food. So that the vacuum fried food is healthier than traditional deep-fried food. 


Reduce the oil deterioration degree

Within the whole processing, the oil maintains the low temperature. Frying in vacuum condition, there is no air to make the oil worsen quickly. The oxidation of oil is relatively slow so that the oil can be used for a longer period of time.


Low Temperature Frying vs Deep Oil Frying

Low temperature frying (90-120℃)

Deep oil frying (up to 180℃)

Nutrients and vitamins remain up to 99.99% intact.

Nutrient and vitamins get destroyed by more than 50%

The absorption of oil reduced by 50% in vacuum.

The oil content is between 25%-45%.

The original taste can be maintain

There is not originality in taste so it needs a lot of spices for better tasty.

Shape, color and texture of the products remains close to original in vacuum frying
Shape, color and texture of the products changes and deformation & degradation take place.
There is no oxygen, so no oxidation of minerals
There is oxygen in atmosphere reacts with minerals form oxide like calcium oxide, iron oxide, manganese oxide etc.
The natural fiber remains intact up to 100%
The natural fiber get broken by up to 100%
Less prone to absorb moisture and even degrade at 50% slower speed than the normal fried in open. Absorb moisture fast & degrade in 2-3 days if opened.


http://www.vacuum-fryingmachine.com/