SS 304 Vacuum Frying Machine / Potato Chips Fryer Food Grade Long Time Duration

SS 304 Vacuum Frying Machine / Potato Chips Fryer Food Grade Long Time Duration

• Description of Liuyi's Vacuum Frying Machine

Low-temperature vacuum frying can prevent edible fats from deteriorating, and it is not necessary to add other antioxidants, which can increase the repeated utilization of oil and reduce costs. The oil content of general fried food is as high as 40% ~ 50%, while the oil content of vacuum fried food is 10% ~ 20%, and the oil saving is 30% ~ 40%. The food is crunchy but not greasy and has good storability.
In a vacuum state, the water in the cell gaps between fruits and vegetables suddenly vaporizes and swells, the gap expands, the puffing effect is good, the product is crispy and delicious, and has good rehydration performance.

the vacuum frying machine including: vacuum frying pot, oil circulation heating system, vacuum system, steam trap system, hydraulic system, automatic oil removal system, electric control system.
The vacuum system consists of vacuum tank, vapor collecting condenser, double roots water vacuum pump, water cooling system and other valves and pipes. This can keep the fryer vacuum during frying.

Use of vacuum fryer

When loading the frame, check whether the latch of the frame is properly inserted; and check whether the three-branch support of the vacuum fryer is firmly installed;
Whether the materials in the material box are loaded in a hurry to adjust the feeding speed in a timely manner; check whether the electrical appliances of the vacuum fryer are safely grounded;
Check if there is any debris in the frying chamber of the vacuum fryer; check if the filter of the vacuum fryer is clean;
Check whether the water supply of the vacuum pump is normal and the water temperature should be below 25 ℃; check whether the pipes of the vacuum fryer are properly sealed;
Always pay attention to whether the steam source is normal and check whether the compressed air of the vacuum fryer is normal;

We all know after several batches, there will be bad smell and also dirty scrap(sugar) in the oil. In order to keep good quality of final chips, the oil need to be filtered.

The vacuum fryer is made of imported high-quality stainless steel, which is neat and beautiful. Utilizing heat-conducting oil furnace, it adopts closed-loop heating method, which can use coal, gas, electric heating and other heating methods.

In the production operation of the fryer, there are certain requirements for its structural components to ensure the normal operation of the equipment and personal safety. The requirements for the structural components of the fryer are as follows:

1. Shafts of fryer operation knobs, handles, push rods and similar parts must not be charged unless the shafts cannot be touched after removing the parts from the shaft.

2. If the knob, handle or push rod is made of metal and may be charged due to insulation failure, it must be completely covered with insulation material or separated by insulation material.

3. During normal use, the handle held by hand cannot touch metal parts during normal use, unless the metal parts are separated from the charged body by double insulation or reinforced insulation.

4. Fryer capacitors should not be connected to accessible metal parts, such as metal shells, and reinforced insulation should be used to isolate them from metal parts.

• Different Capacity of Technical Parameter

Catalog for Automatic Vacuum Frying Machine.pdf