A vacuum fryer is a device that processes food frying in a negative pressure (vacuum) environment. By reducing the air pressure in the frying environment, the boiling point of edible oil is lowered, thereby achieving dehydration, cooking, and flavor formation of food at a lower temperature.
oil temperature
Oil content
Vacuum fryers combine vacuum technology with frying processes. Compared with traditional atmospheric pressure fryers, they have significant advantages in preserving food nutrition, improving product quality, and reducing oil content. They are often used in the production of health foods and high-end snacks (such as fruit and vegetable crisp factories), health product processing, and other scenarios with high requirements for nutrition and safety.
| Model | FL-50 | FL-1100 | FL-1200 | FL-1300 |
| Vacuum fryer tank size | Φ660*2380 | Φ900*2800 | Φ1100*2940 | Φ1400*3340 |
| Size of oil storage tank | Φ900*1250 | Φ1400*1520 | Φ1600*1610 | Φ1800*1700 |
| Basket size | Φ500*430 | Φ760*560 | Φ960*600 | Φ1200*560 |
| volume | 84 | 255 | 430 | 630 |
| Working vacuum degree | -0.092～-0.098 | -0.092～-0.098 | -0.092～-0.098 | -0.092～-0.098 |
| Operating Temperature | 80-120 | 80-120 | 80-120 | 80-120 |
| vacuum pump power | 11/7.5 | 11 | 11+3/11 | 15+4/15 |
| Heating method | steam | steam | steam | steam |
| Loading materials (taking French fries as an example) | 30-50Kg/Evey time | 80-100Kg/Evey time | 160-200Kg/Evey time | 260-300Kg/Evey time |
| Total installed power/actual power | 21KW/14KW | 21KW/14KW | 25KW/18KW | 38KW/28KW |
| Exterior installation dimensions | 2300*2100*2600MM | 3000*3000*3090MM | 3400*3400*3230MM | 3930*3670*3720MM |
In the negative pressure state, oil is used as the heat transfer medium, and the water (free water and part of the bound water) inside the food will evaporate and spray out, causing the tissue to form a loose and porous structure.
When vacuum frying, the raw materials are heated in a sealed state. Most of the aromatic components in the raw materials are water-soluble and cannot be dissolved in the oil. And with the dehydration of the raw materials, these aromatic components are further concentrated and can be very The original fragrance of fresh raw materials is well preserved.
which meets the requirements of modern food. Moisture vaporizes rapidly in a vacuum state, the frying time is short, and the fat penetrates into the food less than the normal temperature frying. Coupled with an effective deoiling device, the oil content of vacuum fried food is much lower than that of normal pressure fried food.
Under vacuum conditions, at room temperature, microorganisms and enzymes cannot function due to dehydration, so it has good storability and guarantees the safety of food.
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