Cheapest vacuum fruit and vegetable chips machine

 

 

Bayi vacuum fryer for laboratory, is a batch type, frying and centrifugal deoiling in one, hydraulic lifting side-open vacuum fryer. It’s suitable for many different kinds of fruits and vegetables.
Vacuum Fryer allows the moisture inside food materials to be removed under a high vacuum and low temperature. The device can be used for all types of food materials, and the high-vacuum, low-temperature frying preserves the original taste of the ingredients. The cooking process is safer as the device does not change the physical properties of the ingredients, which commonly occurs when frying at a high temperature.
Vacuum Frying of Shandong Bayi

Ø A method of dehydration, where the moisture inside food materials is evaporated with the oil as the heat medium, while at the same time, the vacuum lowers the boiling point of water. 

Ø Rapid dehydration is possible so that the original taste and color of the food is better preserved. 

Ø Porous structure is formed so that the texture of the food becomes crispy after vacuum frying processing.

Characteristics of Vacuum-Fried Products

1.The original flavor, color, and nutritional content (such as vitamins) are preserved.

2. The oil content of the product is remarkably lower than the ones made by traditional fryers.

3.The oxidation of oil is relatively slow so that the oil can be used for a longer period of time.

4.Rapid dehydration under low temperature is possible.

5.Automatic operation is possible.

6.Workbenches can be kept clean at all times.

How to produce vacuum fried carrot?

Raw material cleaning - slicing - cutting strips - killing (blanching and color protection) - dehydration - quick freezing - vacuum frying - vacuum deoiling - seasoning - product packaging - storage