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Vaccum fryer

Vaccum fryer

The NaturalFruit & Vegetable Crispy Chip (NFVCC) is a sort of nutritional snack foodwhich made from varied fresh fruit and vegetable fried at vacuum and low temperature.The core of the technology is vacuum frying.

For this reason, it retains originalcolor, special flavor and nutrition, no any chemical additives, delicioussavory, crisp taste, suitable for both young and old, good to one's healthy.Therefore all of the consumers like it very much. The food world praised it“Food for the 21 century”.

As a food of new type with highprofit, NFVCC conform to international trend of the food development. So thetechnology of vacuum frying is developed speedily. NFVCC is in fashion inmarket around developed country.


Using this technology can produceseries of products, for example: NFVCC, convenient cooked food, meat, marineproducts, cake, nuts and medicinal herbs. Therefore this technology is named “afrying technology revolution”



PRODUCTCHARACTERISTICS

Maintaining the original color,flavor and nutrition of fruits & vegetables;

Crispness, no grease, is thefavorite food of the young and old;

High fiber, multifold vitamins,less fat and heat;

Having a good structure forquick rehydration;

Free preservatives, artificialcolor and flavour;

 •Convenient food, long shelflife (twelve months).

1. RAW MATERIALS & YIELD

Most of fruit and veg which are veryeasy to be obtained and have attractive color, special flavor, more nutritionand low cost are much preferred to produce the crisp chips. Especially rawmaterials which can't be processed by traditional frying method, as pineapplestrawberrycucumber etc.Raw materials used in common are as follows:

Fruits: Apple, Pear, Persimmon, Banana, Pineapple, Peach,Strawberry, Mango, Chinese gooseberry, Carambola (star fruit), Muskmelon etc.

Vegetables: Onion, Carrot, Sweetpotato, Potato, Pumpkin, Okra, Balsam pear, Taro, Lotus root, Kidney bean,Mushroom, Cucumber, etc.

Nuts: Peanut, Almond, Horsebean,Pea, Walnut, etc.

Marine products: Fish, Shrimp,Shellfish, etc.

Others: Bean Product, meat, Chineseherbal medicine, etc.

YIELD RATE

Apple

Peach

Pineapple

Jackfruit

Banana

Date

Onion

Pumpkin

Peanut

Potato

Carrot

5

9

13

12.5

6.5

3.5

7

11

1.2

4.5

6.5

Note: The materials arranged in the table areneeded while the final products are up to one kilogram.

2. Speficication of the fryers

Model

DP-VF50

DP-VF150

DP-VF300

DP-VF600

Capacity

(wet raw material)

30-50 kg/batch

100-150 kg/batch

200-300 kg/batch

400-600 kg/batch

Capacity

15-25 kg/batch

50-75kg/batch

100-200 kg/batch

200-400 kg/batch

Frying time

30-40

40-50

40-60

40-60

Oil temperature

80-110

80-110

80-110

80-110

Working vaccum degrees

0.92-0.1

0.092-0.098

0.092-0.098

0.092-0.098

Vaccum pump

5.5kw

7.5kw

11kw

22kw

Heating

Electricity  60kw

Steam

Steam

Steam

Steam consumption

----

150kg/h

250 kg/h

400 kg/h

Steam pressure

----

0.4-0.8Mpa

0.4-0.8Mpa

0.4-0.8Mpa

Centrifugal de-oiling speed

10-15 RPM

20-50 RPM

100-750 RPM

100-750RPM

Air compressor

0.5-0.8Mpa

0.5-0.8Mpa

0.5-0.8Mpa

0.5-0.8Mpa

Cooling water

20

30

40

80

3.Additional materials

Fryingoil Palm oilRefined vegetable oil.

Others:Sugar, Maltose, Salt,Natural flavoring, etc.

Packing materials:

Highdensity, multi-layered metallized plastic bags for food, aluminum foil or iron,aluminum and paper easy-pulling pot.

4. ENVIRONMENTAL PROTECTION &LABOR SAFETY

No harmful things come into being in the process of the Fruit andVegetable Chips production, which could pollute the environment such as wastegaseswaste water and wastedregs. Draining smoke of the user's steam boiler must accord with the standardof one’s country. There are no any burning and exploding factors duringproduction, no harmful matter to workers. Noise will be below 80dB in workshopwhen the main equipment is running.