Low temperature vacuum fryer
Performance benefits
Vacuum frying is frying and dehydrating food at low temperature (80-120C), which can effectively reduce the damage of high temperature on food nutrients.
Low temperature vacuum frying can prevent the deterioration of edible oil. It is unnecessary to add other antioxidants, which can improve the repeated utilization of oil and reduce the cost. 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 effect is remarkable. The food is crisp but not greasy, and has good storability.
In the vacuum state, the water in the intercellular space of fruits and vegetables vaporizes and expands rapidly. The expansion effect is good. The product is crisp and delicious, and has good rehydration performance.
Scope of application
Fruits: apple, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, pear, etc; Vegetables: tomato, sweet potato, potato, kidney bean, mushroom, garlic, carrot, green pepper, pumpkin, onion, etc; Dried fruits: jujube, peanut, etc; Aquatic products and animal meat, etc.
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APPLICATION
Dairy & Beverage
Fruits & Vegetables
Meat & Poultry
Fish & Seafood
Pet Food & Baby Food
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