Nangka Chips / Potato Chips Frying Machine , Low Temperature Vacuum
Fryer
Features
1. Stable oil temperature
It eliminates the differential temperature frying happen in
intermittent fryer, in which the oil quality deterioration will
happen because of high temperature. It has the more uniform frying
and makes the chip more puffing. So the product quality is
obviously improved;
2. Continuous de-oiling, adjustable speed
The continuous fryer solves the problem that the oil content of the
inner and outer layers of the basket is uneven, which will happen
in the intermittent fryer. It can ensure that the product is evenly
de-oiled, and control the oil content to a minimum.
3. Continuously oil filtration, automatic oil replenishment and
cleaning impurity.
Fully automatic computer control is a breakthrough design in the
vacuum frying field.
4. Save human resource
The process parameters are controlled by computer, which eliminates
the factors that affect the quality of the product artificially.
5. Saving coal and electricity
It uses small batch continuous feeding operation. The power and
fuel consumption are significantly lower than intermittent
operation, saving about 30% of electricity, saving about 40% of
coal;
6. Stable vacuum condition
The optimized design of the new vacuum pump stabilized the vacuum
at 0.098 Mpa, which can make the product the best shape and color.
At the same time, it can adapt to the different climates.
General Introduction of Nangka Chips Vacuum Frying Machine
1. With Simple Filteration.
2. Stainless Steel For Whole Body.
3. Computer Panel, Easy & Efficiency.
4. CE Certificate.
5. Perfect Quality, Have a Great Market in Europe.
6. One Year Guarantee, Whole Life Tor technique Support & Cost
Price Spare Parts Supply.
Low Temperature Frying vs Deep Oil Frying
| Low temperature frying (90-120℃) | Deep oil frying (up to 180℃) |
| Nutrients and vitamins remain up to 99.99% intact. | Nutrient and vitamins get destroyed by more than 50% |
| The absorption of oil reduced by 50% in vacuum. | The oil content is between 25%-45%. |
| The original taste can be maintain | There is not originality in taste so it needs a lot of spices for
better tasty. |
Technical Data
| Model | VF-LY50 | VF-LY100 | VF-LY200 |
| Basket Size | dia600*500 | dia750*530 | dia1200*600 |
| L*W*H | 1400*3500*2500 | 1800*4000*2900 | 2500*4500*3100 |
| Vacuum Degree | -0.096~-0.098mpa |
| Steam Pressure | 0.4~0.8mpa (adjustable) |
| Working temperature | 75-110℃ | 75-110℃ | 75-110℃ |
| Pump Power | 3kw | 5.5kw | 7.5kw |
| Vacuum Pump Power | 7.5kw | 11kw | 15kw |
| Motor Power | 3kw |
| Capacity | 50kg/batch | 100kg/batch | 200kg/batch |
| Total Power | 15kw | 22kw | 30kw |
| Feeding | 30~50kg/time | 80~100kg/time | 170~200kg/time |
| Raw Material Input | 30kg-50kg | 80kg-100kg | 170kg-200kg |
Catalog for Automatic Vacuum Frying Machine.pdf
Packing & Delivery
1. Fumigation wooden case with water-proof embrace
2. Nude pack after plastic film wrapping
3. Upon your requirements
