6、該真空油炸機采用國標(biāo)不銹剛材料制成，具有工效高、性能穩(wěn)定、安裝使用方便等特點。 
The main features of low temperature fryer are as follows
1. The integrated design of heating, frying, oil storage, deoiling, dehydration and oil filtration is completed continuously under vacuum. The oil content of the product is low and the product is in a negative pressure state. Food processing under this relatively anoxic condition can reduce or even avoid the harm caused by oxidation (such as fatty rancidity, enzymatic browning and other oxidative deterioration). In the negative pressure state, when oil is used as the heat transfer medium, the water inside the food (free water and part of the combined water) will evaporate rapidly and eject, resulting in the formation of porous structure;
2. Automatic control of temperature and pressure (vacuum), no overheating, no overpressure, to ensure product quality and safety in production;
3. Frequency conversion speed regulation is adopted for deoiling, 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 reuse rate of water and reduce the loss of oil;
5. Oil filtering system: upper and lower oil tanks, double chamber heating system, separate control of heating, circulation and filtration of oil during frying, so as to keep grease clean and reduce oil waste;
6. The vacuum frying machine is made of stainless steel material with high efficiency, stable performance and convenient installation and use.
食品機械設(shè)備網(wǎng)