Fruit-Vegetable Crisps Frying Equipment

FVC is it with fresh fruits and vegetables as the main raw material, edible vegetable oil as a heat medium, the use of low-temperature vacuum frying (VF-Vacuum Fryer) and other advanced technology, in a very short period of rapid dehydration, get moisture low fruit and vegetable food, low oil content, crisp and not greasy, preserved fruits and vegetables original shape, color, smell, taste, and rich in nutrients vitamins, minerals, fiber, etc., with sugar, salt, low-fat, low heat and other features.
 
Low-temperature vacuum fried food applicable scope
1, fruits: such as apples, bananas, kiwi, pineapple, jujube, strawberries, pineapple, etc.
2,Vegetables: such as carrots, turnips, sweet potatoes, squash, garlic, onion, mushroom, melon, okra, etc.
3, meat categories: such as beef, fish, shrimp, octopus and so on.
Vacuum frying process
 
Raw materials→screening→ washing→slicing (cut)→fixation (color guard)→drain→freezing→thawing→impregnation (vacuum impregnation)→wash→drain→vacuum frying→vacuum off the oil→seasoning→packaging→warehousing.
 
The model of the fried chip processing 
 
 

Parameter			GYVF-50	GYVF-100
Capacity			50kg/batch	100KG/BATCH
Time			30min	30min
Vacuum			- 0.096Mpa	- 0.096Mpa
Oil temperature			80~100	80~100
Heat source	Heat		steam	steam
	Consumption		250KG/H	500kg/h
	Steam pressure		0.2~0.4Mpa	0.4-0.8Mpa
Heating type			External circulation pump	External circulation pump
De-oil			0~240n/min	0~240n/min
Cooling water(T/h)			25 T/H	50t/h
Power		Voltage	3N~380V/220V	3N~380V/220V
		Total power	19KW	38kw

Ms.Suyee.Li() 
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SHANGHAI GENYOND TECHNOLOGY CO.,LTD
GENYOND MACHINERY INDUSTRIAL GROUP
ADD:NO.1328 Hengnan Road Minhang District 200000 Shanghai
TEl: +86 2134796178
Mob: +86 15001843692