Features Of Vacuum Frying Dehydration Equipment For Potato Chips

1. The integrated design of heating, frying, oil storage, deoiling, dehydration and oil filtration is continuously completed under vacuum. The product has low oil content and is in negative pressure. Food processing under this relatively anoxic condition can reduce or even avoid the hazards caused by oxidation. Under negative pressure, with oil as the heat transfer medium, the water inside the food (free water and partially combined water) will evaporate rapidly and spray out, making the tissue form a porous structure;
2. Automatic control of temperature and pressure (vacuum degree), no overheating, no overpressure, to ensure product quality and safe production;
3. The oil removal adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content;
4. The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of water circulation, improve the reuse rate of water and reduce the loss of oil;
5. Oil filtration system: upper and lower oil tanks, dual-chamber heating system, separately controlled heating, and circulating oil filtration during frying to keep the oil clean and reduce the waste of oil;
6. The machine is made of stainless steel material, which is characterized by high efficiency, stable performance, convenient installation and use, etc;
7. Color-preserving effect: using vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the frying pan is also greatly reduced. The fried food is not easy to fade, discolor and brown, and can maintain the color of the raw material itself. For example, kiwi fruit is prone to browning due to heat. If it is fried in vacuum, it can be kept green;
8. Fragrance-preserving effect: the raw material is heated in a sealed vacuum by vacuum frying. Most of the flavoring ingredients in the raw materials are water-soluble and do not dissolve in the oil, and these flavoring ingredients are further concentrated with the dehydration of the raw materials. Therefore, vacuum frying technology can well preserve the flavor of raw materials;
9. Reduce the degree of oil deterioration: the deterioration of frying oil includes oxidation, polymerization and thermal decomposition, and the hydrolysis is mainly caused by water or steam contacting with oil. In the vacuum frying process, the oil is in a negative pressure state, and the German gas dissolved in the oil escapes quickly and in large quantities, resulting in a low pressure of water vapor and a low frying temperature, which greatly reduces the deterioration of the oil.