Features:
1) Vacuum frying is a process to vacuum fry and deoil food under
rather low temperature.
2) The vacuum fry can prevent the loss of nutrient of the food from
high temperature, and it can keep effectively the original colors
and flavor of the food and reduce the processing cost.
3) The oil content rate of the food is below *5%.
4) It reserves and condenses well. And it is crisp and
delicious.
5) The equipment is made of stainless steel material and it meets
the sanitary requirement of the food.
6) It is safe, reliable and easy to operate.
7) The centrifugal deoiling technology for vacuum fry has wide
adaptability and unique effect.
8) It is mainly used for fruits (apple, banana, pineapple, peach),
vegetables (carrot, pumpkin, snap bean, sweet potato, taro, garlic,
green pepper, onion), dry fruits, Chinese date, peanut, and other
aquatic products and meats.
