1, heating, frying, oil storage, deoiling, dewatering, oil filter integration design, continuity and under vacuum and low oil content products, the product is in negative pressure condition, under the condition of the relative lack of oxygen in food processing, can reduce or even avoid oxidation (such as fatty acids, enzymatic Browning and other oxidation, etc.) caused by the damage.In the state of negative pressure, the water (free water and partially combined water) inside the food will evaporate rapidly with oil as the heat transfer medium, causing the tissue to form a loose and porous structure.
2. Automatic control of temperature and pressure (vacuum degree), no overheat and no overpressure, ensuring product quality and safe production;
3. Frequency conversion speed is adopted for oil removal, 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 repeated utilization rate of water and reduce the loss of oil;
5. Oil filtration system: upper and lower oil tanks, two-chamber heating system, separate control of heating, oil circulation filtration during frying, so that the oil can always be kept clean and reduce oil waste;
6. The machine is made of stainless steel material, with high efficiency, stable performance and convenient installation and use.
| Contact Person : | Lina Lee |
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