Vacuum Frying Unit

NegotiableUpdate on 05/20

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

The JH-120T vacuum frying unit features a double chamber structure with multiple compartments, integrating frying, oil storage, and melting. It is the industry's top chamber frying form, forming a surrounding and enveloping vacuum environment. The temperature and pressure distribution of the materials are uniform, the product quality is high, the frying cycle is short, the performance is outstanding, and the energy-saving effect is significant! Stable performance, easy operation, low failure rate, workshop noise below 75dB, suitable for processing various products.

Product Details

Vacuum Frying Unit Vacuum Frying Unit

Principle of vacuum frying equipment:

The principle of vacuum frying equipment is simple, as long as a closed container with a door or lid and a vacuum pump are used for simple processing. But the technical indicators such as oil content and moisture content of the product cannot meet the standards, let alone higher standards. So, not all technical conditions of vacuum frying equipment can meet the standards, such as negative pressure conditions not lower than -0.098MPa, constant low-temperature frying, continuous oil filtration throughout the process, reasonable oil ratio, and efficiency factors. Due to the fact that most of the current models in China are imitations of early obsolete models such as those from Japan, with a one-sided pursuit of large volume and output, their performance and efficiency are very low. The output falls far short of the design requirements, the quality of fruit and vegetable crisps is poor, the cost of use is high, and maintenance is cumbersome. Moreover, equipment that requires "differential temperature heat storage" (up to 125 ℃) for deep frying is often used, which quickly deteriorates the oil quality and further leads to a decrease or instability in product quality, resulting in a large amount of oil waste. According to statistics, a batch fryer like this wastes up to 200000 to 300000 yuan worth of oil annually as a result. If these deteriorated oils are treated by themselves, it is not only cumbersome, but also costly, so most of them are sold to small restaurants or deep-fried dough sticks, which directly threatens consumers.

Our vacuum frying equipment has gone through a creative design process from complex to simple, from low-level to * level. Our company's vacuum frying equipment features innovative design, novelty, high speed and energy efficiency, high quality, and no oil degradation. The operating cost of the equipment is significantly lower than other vacuum frying equipment at home and abroad.

At present, our company's model machines are intermittent JH-120T vacuum fryer units/JH-800T continuous vacuum fryer fully automatic production lines. JH-800T is currently the flagship product and the mainstream technology equipment for application production.

Characteristics of JH-120T vacuum frying unit:

Adopting a double chamber structure with compartments, oil frying, storage, and melting are integrated, forming the industry's top chamber frying form and creating a surrounding vacuum environment. The temperature and pressure distribution of the materials are uniform, the product quality is high, the frying cycle is short, the performance is outstanding, and the energy-saving effect is significant! Stable performance, easy operation, low failure rate, workshop noise below 75dB, suitable for processing various products.

Equipped with swirl flushing frying and rotating material basket, the material slices rotate in the oil, are heated evenly, and the frying time is shortened, resulting in a significant increase in yield and quality.

The material basket with anti adhesive coating and the quick insertion and sealing mechanism of * prevent the escape of materials, facilitate quick loading and unloading, and are easy to operate. The materials will not stick to the wall and can be smoothly poured out, reducing the loss of materials caused by scraping.

The vacuum system developed by ourselves for ten years has achieved a vacuum degree of -0.098MPa even at an ambient temperature of up to 35 ℃. It has been tested on site in tropical regions such as Thailand and India during summer and has excellent performance! Moreover, it consumes less water, requires no maintenance, and saves manpower.

The entire frying process involves continuous and large-scale external circulation of oil for rapid heat exchange. The oil temperature ranges from 80 to 95 ℃, and there is no need for high-temperature heat storage, resulting in a truly balanced low-temperature frying. High efficiency, low energy consumption cost, coupled with a small amount of circulating oil, the grease does not deteriorate or be discarded, and does not require treatment.

*The oil removal mechanism is equipped with a 1-600 frequency conversion speed regulation, and a high-speed oil removal machine with two end bearing positioning significantly improves the oil removal effect, resulting in a lower oil content in the product.

During the frying process, the entire oil is filtered through online circulation, and the replacement of the double filter screen can be carried out immediately to ensure the cleanliness of the oil and extend its service life, further reducing oil waste.

The recently improved multi-stage oil trap has a significant effect on capturing oil mist, reducing pollution of circulating water and waste of oil and grease.

The whole machine is easy to operate and maintain, and the main engine, degreaser, vacuum pump, and oil catcher are maintenance free.

Application scope:

The raw materials for processing fruit and vegetable crisps are widely available, and most fruits and vegetables can be used. Any raw material with bright color, delicious flavor, high nutritional value, and low cost is suitable. Some raw materials with high moisture content that cannot be processed by general frying and dehydration methods, such as pineapple, strawberry, kiwi, winter jujube, cucumber, etc., can also be processed. The commonly used and suitable raw materials are as follows (incomplete, for reference only).

Fruits: bananas, pineapples, jackfruit, carambola, mangoes, apples, peaches, pears, persimmons, winter dates, fresh dates, dried dates, hawthorn, chestnuts, water chestnuts, cantaloupes, raisins, Hami melons and other fruits and melons.

Vegetables: potatoes, carrots, pumpkins, sweet potatoes, potatoes, onion heads, taro, fresh mushrooms, dried mushrooms, purple core radish, bitter gourd, lotus root, green beans (green beans), cucumber, green pepper, long yam, zucchini, cauliflower, eggplant, fresh peanuts, garlic, burdock, okra, papaya, celery, shiitake mushrooms, fresh green fava beans, fresh green beans, winter melon, cassava, tomato, konjac, cabbage, rapeseed, fresh scallion leaves, etc.

Dried fruits: peanuts, almonds, walnut kernels, dried fava beans, peas, etc.

Aquatic products: small fish, shrimp, crabs, razor clams, scallops, red clams, squid, etc.

Other categories: silkworm pupae, cicada pupae, scorpions, grasshoppers and other insects, pet food.

Color preservation function of vacuum fryer: Using vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the frying pot is also greatly reduced. Fried foods are not easy to fade, change color, or brown, and can maintain the color of the raw materials themselves. Kiwi fruit is prone to browning when heated, and if vacuum fried, it can maintain its green color.

The JH-120T vacuum frying unit is composed of JH-120T vacuum frying machine, winding stainless steel tube heat exchanger, stainless steel double filter, vacuum injector, stainless steel water tank and other equipment.