Vacuum Fryer
Vacuum Frying Technology
In fact, vacuum fry is a process of fruits and vegetables drying in vacuum and low temperature environment, using edible cooking oil as the heat transfer medium. In the vacuum environment, the boiling point of the water in fruits/vegetables and oil becomes very low. The steam is used as the heat source to heat the oil indirectly, causing water to evaporate from the food.
Using oil by vacuum fryer for drying is the most common method in modern industry. Compared with other drying methods, vacuum frying makes it easier to maintain the natural colors and flavors of the finished products in a short time.
Low Temperature and Color Preservation
In the reduced pressure situation, utilizing the fact that the boiling point of water drops greatly, the material’s color can be maintained at a lower oil temperature during the drying process.
Unique Texture
It has the characteristic that the evaporation amount becomes the maximum in the first 2 minutes after frying starts, which creates a unique texture different from normal pressure frying.
Lower Oil and Nutrition Preservation
Materials can be fried with a crispy taste because of the lower oil content. Also, since the materials are fried in a short time at low temperature, there is little depletion of vitamins.
Reduce or Even Avoid the Harm Caused by Oxidation
Vacuum frying significantly reduces or even avoids the oxidation process, which can be harmful to food quality and nutrition.
Vacuum Fryer Models Comparison
| Model | BYZK-300 | BYZK-800 | BYZK-1200 |
|---|---|---|---|
| Size/mm | 1500×1400×1600 | 3600×3400×3300 | 4600×3600×4000 |
| Basket Size/mm | Φ300×350 | Φ800×450 | Φ1200×550 |
| Basket Volume | 20L | 220L | 620L |
| Basket QTY | 2 | 2 | 2 |
| Heating Source | Electric | Steam | Steam |
| Power/kw | 5 | 24 | 33 |
| Vacuum Rate/Mpa | -0.095~ -0.098 | -0.095~ -0.098 | -0.095~ -0.098 |
| Frying Time | 35~120min | 35~120min | 35~120min |
| Frying Temp | 80~120°C | 80~120°C | 80~120°C |
| Capacity/h | 5kg | 120kg | 300kg |
| Oil Capacity | 150kg | 900kg | 1200kg |
Technology
- ● Use food grade SS304 (6mm) steel, feed door frame is thickened to prevent deformation
- ● Customized parts like pipeline/valve/cylinder/oil pump/vacuum pump. Choose well-known domestic brands, automatic valve control and install manual valve for backup
- ● Use Siemens/Asmik/Schneider, AirTAC, Chint and other domestic and foreign first-line brands for electrical parts, realize the function of automatic opening and closing /door control for oil circulation and pressure /over-temperature alarm
- ● Vacuum system (vacuum degree/vacuum efficiency/vacuum pumping time)/Heat exchange system (heat exchange area)/oil circulation system(flow/flow velocity) designed reasonable scientific
- ● Use silica gel material which have excellent heat resistance, wear resistance and extrusion resistance to seal, long service life and good sealing
- ● Add unpowered roller wheel to move the basket easily, save manpower and protect personal safety
- ● Heat preservation method: polyurethane foams
- ● Oil circulating system: the bottom of the pot uniquely designed to collect the residue perfectly
- ● Remove residue: optional rotating tank or discharged from the bottom of oil storage tank
- ● Polish the inside of pot, confirm no weld mark, prevent breeding bacteria
- ● The equipment runs stably without vibration
- ● Automatic control of temperature and pressure (vacuum degree), no overheating, no overpressure, to ensure product quality and stability
- ● De-oiling: adopts frequency conversion, suitable for all products with low and high oil content
Accessories
