With the rise of the slowly expanding market for processing fruit and vegetable crisps, batches of equipment for processing fruit and vegetable crisps are constantly increasing. Faced with the huge domestic economic market and consumers' increasing awareness of food, the market for this type of equipment is growing, and there are more and more manufacturers, which also increases the difficulty for users to choose equipment. Shandong Jiate Machinery Technology Co., Ltd. is a professional manufacturer of vacuum frying equipmentAutomatic degreasing Guangdong purple french fry vacuum fryerIt is our newly launched vacuum frying equipment, equipped with automatic control devices for frying temperature, frying time, and de oiling time for different materials, frying methods, and other parameters, to avoid unstable product quality caused by human factors.

Automatic degreasing Guangdong purple french fry vacuum fryerIn a vacuum system with a vacuum degree of 0.093Mpa, the boiling point at a pressure of 0.09Mpa is approximately 40 degrees. In a negative pressure vacuum state, oil is used as the heat transfer medium, and the water in the food will rapidly evaporate and be ejected from the object. The heat enters the interior of the food tissue, causing the food cells to expand and achieve a soft and porous tissue structure. Vacuum and low temperature are closely related in water containing foods. In a high vacuum state, the drawbacks of high-temperature frying and the loss of food nutrients can be avoided.

The Guangdong purple french fry vacuum fryer mainly uses a motor with belt reduction and motor integration, which is directly connected to the cargo basket shaft. It quickly removes oil, automatically decelerates and stops, without the phenomenon of belt transmission slipping, ensuring the complete shape of the product, preventing breakage, and high efficiency of the finished product. It also uses a two-stage vacuum system and an efficient condenser to ensure that the vacuum (gauge pressure) can reach -0.09Mpa, which can shorten processing time, improve efficiency, and reduce oil content. The main components that come into direct contact with food are all made of stainless steel, which meets the requirements of HACCP. And all key components of his shaft seal are made of German products to ensure product quality.

1. Vacuum: When the vacuum chamber is closed and the vacuum pump is in operation, the vacuum chamber begins to evacuate, and the packaging bag is simultaneously evacuated. The vacuum gauge pointer rises and reaches the rated vacuum degree (controlled by the time relay ISJ). The vacuum pump stops working and the vacuum stops. At the same time as working in vacuum, the two position three-way solenoid valve IDT works, the heat sealed chamber is evacuated, and the hot press frame remains in place.
2. Heat sealing: IDT is broken, and the external atmosphere enters the heat sealing chamber through its upper inlet hole. Using the pressure difference between the vacuum chamber and the heat sealing chamber, the heat sealing chamber is inflated and expanded, causing the upper hot press frame to move down and press against the bag opening; Simultaneously heat seal the transformer and start sealing it; At the same time, the time relay 2SJ works and will activate after a few seconds, ending the heat sealing process.
3. Return air: Two position two-way solenoid valve 2DT is connected, and the atmosphere enters the vacuum chamber. The vacuum gauge pointer returns to zero, and the hot press frame is reset by the reset spring. The vacuum chamber cover is opened.
4. Cycle: Move the above vacuum chamber to another vacuum chamber, that is, enter the next working process, and the left and right chambers work alternately, repeating the cycle.

The Guangdong Purple French Fry Vacuum Frying Machine is a vacuum frying technology that combines frying and dehydration organically, keeping the sample in a negative pressure state, with a pressure lower than atmospheric pressure. Processing food in this relatively oxygen deficient environment can reduce or even avoid the harm caused by oxidation (such as fatty acid decay, enzymatic browning, and other oxidative deterioration), and has color and aroma preservation effects on food. Suitable for fruit, vegetable, and meat products, the hydraulic system of Jiate brand vacuum fryer consists of a hydraulic station, hydraulic cylinder, etc., used for manual basket lifting and automatic frying process. The electronic control system is composed of PLC, touch screen, and low-voltage electrical appliances, used for system protection and automatic control. The oil removal system is used for vacuum centrifugal oil removal after frying to reduce the oil content of fried foods. It can be used for frying most products, such as vegetables, fish, nuts, etc. After frying, the oil content of the food is between 10% -20%, saving 30% -40% fuel, and the fuel saving effect is significant. The food is crispy but not greasy, with good storage performance, meeting the current consumer demand for healthy and nutritious cuisine.

1. Low temperature frying machine can prevent the deterioration and spoilage of edible oils, without the need to add other antioxidants, which can improve the reuse rate of oil and reduce costs. The food is crispy but not greasy, and has good storage performance.
2. The machine is made of 304 stainless steel material, which has the characteristics of high efficiency, stable performance, and easy installation and use.
3. Oil filtration system: upper and lower oil tanks, dual chamber heating system, separately controlled heating, circulating oil filtration during frying to keep the oil clean and reduce oil waste.
4. The hydraulic system of the vacuum fryer consists of a hydraulic station, hydraulic cylinders, etc., used for manual basket lifting and automatic frying process. The electronic control system is composed of PLC, touch screen, and low-voltage electrical appliances, used for system protection and automatic control.

The Guangdong Purple French Fry Vacuum Frying Machine operates at low temperatures under vacuum conditions, and oil is only a heating medium. After heating is completed, the oil will undergo centrifugal degreasing in the equipment, removing the oil from the material and reducing its oil content to only 5% -15%. Therefore, the fruit and vegetable crisps produced by low-temperature vacuum frying equipment cannot be defined as fried foods, but can only be said to be oily foods. With people's pursuit of a healthy diet, fruit and vegetable crisps, as a new type of nutritious and healthy snack food, will become increasingly popular among the public. Therefore, the production equipment of fruit and vegetable crisps, vacuum frying machines, will also receive much attention.