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Industrial Deep Frying Machine

  • Price:

    Negotiable

  • minimum:

  • Total supply:

  • Delivery term:

    The date of payment from buyers deliver within days

  • seat:

    Shandong

  • Validity to:

    Long-term effective

  • Last update:

    2018-07-26 00:16

  • Browse the number:

    179

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Company Profile
Qingdao Liuyi Machinery Co.,Ltd
By certification [File Integrity]
Contact:

liuyi(Mr.)  

Email:

Telephone:

Phone:

Area:

Shandong

Address:

No.220 Shenzhen North Rd, Laixi, Qingdao, China

Website:

http://www.vacuum-fryingmachine.com/ http://www.sn-led.com/com/liuyi/

Product Details


Industrial Deep Frying and Vacuum Frying

Commercial fried foods are the staple foods in many restaurants. The deep frying of the food is usually carried out under atmospheric conditions at a temperature close to 190 °C. The most common problem is excessive darkening or coking, even before the food is fully cooked. In addition, some oil decomposition result can adversely affect health when the frying oil continues to degrade.


Take potato chips as an example. Its retail sales volume in many countries is about 6 billion per year, accounting for 33% of total market sales. Their oil content ranges from 35.3% to 44.5%. High-temperature frying gives the potato chips a good taste and flavor, making it an ideal choice. In recent years, however, consumers prefer low-fat products, which have been the driving force for the snack food production industries.


Industrial vacuum fryers fulfill this desire. Vacuum low-temperature frying is processed at below atmospheric pressure (less than 6.65 Kpa). Compared to atmospheric frying, vacuum frying products have higher nutrition (phytochemicals), enhanced color and reduced oil degradation. There is also a need for a de-oiler to eliminate excessive oil absorption on the surface of the product.


 

Contact us:

Email: vacuum-fryingmachine@hotmail.com

WhatsApp: 86 155 0532 3188


Industrial Deep Frying Machine Shortcoming 


-The possibility of burning food is high

Deep-fried food using a high-temperature fryer is cooked at a temperature of 300-400 °F. If it missed the best time to fry in a fraction of a second during cooking, the food may be burnt due to excessive temperatures. The taste of charred food will be destroyed.

Fried foods are listed as the first junk food by the World Health Organization, and the evil is far more than just "making you obese".

Deep-fried, bulky snacks and cakes containing cream are one of the causes of stroke. Because these foods have a particularly high trans fatty acid content, they not only cause obesity, but also cause abnormal lipid metabolism, which eventually leads to arteriosclerosis and occlusion of cerebral blood vessels.

Foods produce highly reactive free radicals during frying, destroying essential fatty acids in food. When people eat this kind of fried food, it will destroy the nutrients that protect the body and increase the level of transaminase in the blood.

This change in transaminase is similar to the damage of liver cells suffered by liver cells in the human body when inflammation, necrosis, poisoning, etc. occur.

Therefore, the changes in enzymes in the human body caused by fried foods are similar to hepatitis. This disease will eventually lead to liver failure!


-Production of acrylamide 

Another major disadvantage of the frying method is the production of acrylamide. When frying meat, you will find black and hard part on the surface of the meat. This compound is carcinogenic and not conducive to good health.


On August 26, 2005, the Attorney General of California filed a lawsuit against more than ten famous fast food restaurants and food manufacturers, demanding that the court force them to use warning labels to mark the carcinogen substance 'the conent of acrylamide' in their French fries and chips. The companies that have been sued include McDonald's, KFC, Burger King, Wendy, Procter & Gamble, PepsiCo and many other food manufacturers. The indictment pointed out that the average amount of acrylamide in French fries in fast food restaurants must be 125 times the warning content when required by law; the amount of acrylamide in potato chips sold in supermarkets is 75 times the warning content. It can be seen that consumers are paying more and more attention to the safety of fried foods.


Industrial Vacuum Frying Machine Advantages

- The oil temperature is constant during the whole frying process, and the frying time is set according to different products. After the set time, the machine automatically releases oil and enters the simmering oil section, and there will be no scorching or blackening.


- In the low-pressure and low-temperature frying condition, the nutrients in the food can be preserved and eaten healthily.



- The machine is easy to operate and can be operated by one person, saving labor costs.



- The market has broad prospects and a large profit margin.


Liu Yi Vacuum Fryer Specifications

Basket Size

Φ800mm

Φ1000mm

Φ1100mm

Φ1200mm

L*W*H

1000*1000*2600

1150*1150*2700

1250*1250*2800

2500*4500*2900

Vacuum Degree

0.098-0.099mpa

0.098-0.099mpa

0.098-0.099mpa

0.098-0.099mpa

Steam Pressure

4-8kg

4-8kg

4-8kg

4-8kg

Working temperature

75-110℃

75-110℃

75-110℃

75-110℃

Pump Power

4kw

5.5kw

7.5kw

7.5kw

Vacuum Pump Power

9kw

12kw

15kw

15kw

Motor Power

3kw

3kw

3kw

3kw

Capacity

80kg

120kg

160kg

200kg

50kg

90kg

120kg

170kg



Qingdao Liuyi Machinery Equipment Co., Ltd., has produced a large-scale vacuum fryer for industrial use after more than 10-years efforts by the professional R & D team, which can realize continuous production and ensure stable vacuum and oil temperature throughout the production process. This machine can keep the product with bright color and crisp taste.

http://www.vacuum-fryingmachine.com/