Features: Vacuum frying is the process of vacuum frying and de oiling food at a lower temperature, which can avoid the damage of high temperature to the nutritional components of food, effectively maintain the original color and flavor of food, reduce processing costs, with an oil content of less than 15%, good storage resistance, crispy and delicious; It has good rehydration properties, and the equipment is made of stainless steel material, which meets food hygiene requirements. It is easy to operate, safe and reliable.

Application: The vacuum frying centrifugal de oiling process has a wide range of adaptability and unique effects, mainly used in:

Fruits: apples, bananas, pineapples, peaches;

Vegetables: carrots, pumpkins, green beans, sweet potatoes, taro, potatoes, garlic, green peppers, onions, etc;

Dried fruits: jujubes, peanuts, etc;

Aquatic products and meat, etc.