Onion is a commonly consumed vegetable that is rich in nutrients and has high health value. Its unique flavor is highly favored by people. Therefore, onions are widely distributed in China, cultivated in various places in the north and south, and the planting area is constantly expanding. Some are exported and sold, while others undergo deep processing such as juicing and juicing in China, which are relatively simple onion processing methods. In addition, the popular method in the market is to make onion crisps by low-temperature frying, which can preserve the nutritional components of onions and achieve a crispy taste. JiateFujian Onion Crispy Vacuum Frying Machine Onion Deep Processing EquipmentMainly used for low-temperature frying of onion crisps, this equipment adopts mechanized production and can be connected to sorting equipment, peeling equipment, slicing equipment, etc., to meet the continuous production needs of onion crisps.

Pre treatment is also very important for users when frying crispy onions. After pre-treatment, the enzymes of onions can be fully inactivated, the original color and flavor of fruits and vegetables can be maintained, the soluble solids content can be increased, the dehydration rate can be increased, the oil content of the product can be reduced, and the quality of the protective oil can be protected. This can prevent the deformation of onions after frying,Fujian Onion Crispy Vacuum Frying Machine Onion Deep Processing EquipmentIt can be connected to pre processing equipment, and we can also customize pre processing equipment such as blanching machines, cleaning machines, peeling machines, slicing machines, and quick freezing machines according to user requirements.

The vacuum degree of the onion crispy vacuum fryer can be ≥ 0.098Mpa. And the vacuum pump does not reduce the vacuum degree for more than 5 years. A relatively high vacuum degree is conducive to reducing the frying temperature, improving the conduction efficiency of heat and moisture in the material, thereby improving product quality and reducing energy consumption. High vacuum degree is an important guarantee to prevent oil from seeping into the deep tissues inside the chips when the product is de oiled. If excessive oil seeps into the tissues inside the chips, it will cause the product to be non crispy and non fragrant. Onion chips are made using advanced Jiate vacuum fryer, which selects fresh onions as raw materials and quickly removes the moisture of onions in a very short time, thus preserving the nutrients such as fiber, vitamins, and minerals in onions. Obtain onion crisps with a moisture content of less than 2%, and preserve the original shape, color, aroma, and taste of the onions, with a long shelf life of up to 1 year at room temperature. The onion crisps processed by the equipment have a refreshing and crisp taste, meeting the modern consumer concept of pursuing fast pace, high nutrition, low fat, and advocating nature; It is an ideal deep processing equipment with green, healthy, and environmentally friendly concepts.

Our company has models with feeding rates of 25kg/time, 50kg/time, 100kg/time, and 300kg/time, with each processing time of approximately 30-60 minutes. Our company also has a small vacuum frying experimental machine for experimentation, which is suitable for food colleges and some food manufacturers to develop new product projects.
2. The oil removal adopts variable frequency speed regulation, which is suitable for all products with low and high oil content. The oil-water separation system can cool and separate the evaporated water and oil, reduce water cycle pollution, improve water reuse rate, and reduce oil loss.
3. Upper and lower oil tanks, dual chamber heating system, separately controlled heating, circulating and filtering oil during frying, keep the oil clean at all times and reduce oil waste;
4. The evaporated water and oil can be cooled and separated to reduce pollution in the water cycle, improve the reuse rate of water, and reduce oil loss;
5. The deterioration of frying oil includes oxidation, polymerization, and thermal decomposition, with hydrolysis mainly occurring when water or water vapor comes into contact with the oil. During the vacuum frying process, the oil is in a negative pressure state, and the German gas dissolved in the oil quickly escapes in large quantities, resulting in lower water vapor pressure and lower frying temperature. As a result, the degree of deterioration of the oil is greatly reduced.

Continuous automatic circulation of oil and fat heat exchange, oil filtration, and automatic oil replenishment. The filter machine has automatic slag cleaning function, and the oil quality does not deteriorate. The oil and fat usage is 5-10 times longer; The frying process and parameters are fully computer-controlled, saving personnel and physical energy, eliminating human factors that affect product quality. Jiate vacuum fryer can prevent the deterioration of edible oils and fats without the need to add other chemical agents, which can improve the reuse rate of oil and reduce costs. The oil content of general fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is between 10% and 20%, saving 30% to 40% of fuel. The food is crispy but not greasy, and has good storage performance. In a vacuum state, the water in the intercellular spaces of fruits and vegetables rapidly vaporizes and expands, resulting in a larger gap and better puffing effect. The product is crispy and delicious, and has good rehydration properties.

The onion crispy vacuum fryer adopts internal vacuum degreasing treatment. This degreasing technology can ensure that the oil does not penetrate into the tissue of the material, that is, it is effectively removed, so that the crispy tissue of the fried chips remains in a firm and crispy state, while avoiding a large amount of oil infiltration that may cause the chips to spoil during storage. Therefore, the application of this technology can also effectively ensure the shelf life of the chips. The oil content of products produced using built-in oil removal technology can be controlled below 20%. On the other hand, the combination of vacuum continuous oil removal and circulating filtration device and recovery system can effectively save oil consumption and reduce the deterioration of oil and grease.