Avocado Banana Food Vacuum Fryer Frying Machine For Crispy Jackfruit Chips
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- Supplier: Henan Ultron Intellegent Technology Co. Ltd.
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Product Overview
Description
Product Description
Detailed Description
Model | Byzk-experimental type | BYZK-800 | BYZK-1200 | BYZK-1400 | BYZK-1600 |
Long shape size*width*height | 1500X1800X1400mm | 3600X3300X3400mm | 4600X4000X3800mm | 4600X4000X3600mm | 4800X4500X3800mm |
Frame size | 300X350mm | 800X450mm | 1200X550mm | 1400X600mm | 1600X600mm |
Grid volume | 20L | 220L | 620L | 920L | 1200L |
Number of frames | 2 | 2 | 2 | 2 | 2 |
Heating Method | Steam/heat conduction oil | Steam/heat conduction oil | Steam/heat conduction oil | Steam/heat conduction oil | Steam/heat conduction oil |
Installed power | 5/5 | 24/24 | 33/33 | 40/40 | 45/45 |
Vacuum work | -0.095~-0.098 | -0.095~-0.098 | -0.095~-0.098 | -0.095~-0.098 | -0.095~-0.098 |
Frying time | 35-120mn | 35-120mn | 35-120mn | 35-120mn | 35-120mn |
Frying temperature | 0-120°C | 0-120°C | 0-120°C | 0-120°C | 0-120°C |
Low -temperature vacuum fried, also known as low -temperature vacuum dehydration for short, is referred to as VF. It is a processing technology that dehydrates the food in the low temperature vacuum state. Operations in vacuum state can reduce the contact between food and air during processing and oxidation, avoiding oxidation reactions to produce substances that harm the human body, such as: fatty acidization, enzymatic brown change, carbonization, mold and other harmful substances, low temperature and vacuum frying The working temperature is 80-90 degrees. Avoiding high-temperature fried food nutritional losses and many disadvantages are one of the best choices to achieve healthy food.
Application
Applicable Industries
fruit
At present, low temperature and vacuum fried is basically not picky about fruits. The low temperature and vacuum fried fruits market mainly targets the necessary characteristics of fruit walls such as tropical fruits. Secondly, fruit with economic
advantages in this region can increase yield to expand benefits.
vegetable
Vegetables over 90 %% 6 can be fried with low temperature and vacuum, including bacteria (shiitake mushrooms, enoki mushrooms,Hericium mushrooms, etc.), rhizomes (mountains, Humeng potatoes, lotus essence, etc.) , Winter melon, etc.), and other types of vegetables
Aquatic products
Aquatic products are mainly aimed at crayfish tails, shrimp, fish skin, fish bones, etc. 30%of the remaining 30%of the aquatic products market are not unable to do, but the sales market itself is very tight.
meat
Low -temperature vacuum fried is mainly targeted at strip -shaped meat or sliced meats such as: chicken, duck, cattle, sheep,pigs.
advantages in this region can increase yield to expand benefits.
vegetable
Vegetables over 90 %% 6 can be fried with low temperature and vacuum, including bacteria (shiitake mushrooms, enoki mushrooms,Hericium mushrooms, etc.), rhizomes (mountains, Humeng potatoes, lotus essence, etc.) , Winter melon, etc.), and other types of vegetables
Aquatic products
Aquatic products are mainly aimed at crayfish tails, shrimp, fish skin, fish bones, etc. 30%of the remaining 30%of the aquatic products market are not unable to do, but the sales market itself is very tight.
meat
Low -temperature vacuum fried is mainly targeted at strip -shaped meat or sliced meats such as: chicken, duck, cattle, sheep,pigs.
At present, the more common products in the market are VF chickens, duck necks, beef jerky, lamb jerky, etc.
Nuts and Chinese medicinal materials
At present, vacuum frying is not fully developed for the nuts and Chinese medicinal materials industries. Consumers are paying
more and more attention to the future market prospects of food therapy and the future market in the health Chinese medicinal materials industry.
Nuts and Chinese medicinal materials
At present, vacuum frying is not fully developed for the nuts and Chinese medicinal materials industries. Consumers are paying
more and more attention to the future market prospects of food therapy and the future market in the health Chinese medicinal materials industry.
Peeling: It is for fruit and vegetables that need to remove the epidermis to prevent fruit and vegetable epidermal fiber tissue from different from the flesh, which affects the subsequent craft
Cutting/slice: It is mainly for fruits and vegetables with large shapes. The fruits and vegetables are sliced or cut into fried time. The specific size should be set according to the head and customer requirements.
Bubble cleaning: The main purpose is to clean, and the scum cleansing generated by the slice or cut strips reduces the "waste" to reduce the cost of production.
Drifting hot: It is mainly to pass on the enzymes inside the fruit and vegetables, the air output tissue air to prevent fruits and
vegetables from changing the fruits and vegetables, which has the effect of stable and improved color
Bubble cleaning: The main purpose is to clean, and the scum cleansing generated by the slice or cut strips reduces the "waste" to reduce the cost of production.
Drifting hot: It is mainly to pass on the enzymes inside the fruit and vegetables, the air output tissue air to prevent fruits and
vegetables from changing the fruits and vegetables, which has the effect of stable and improved color
Cooling: Avoid the ingredients of the residual heat on raw materials to further transport the product to the cooling line. If
there is no need to drift soup products, there is no need to cool.
Soaking sugar: It is mainly to fill the output air tissue to make its shape full and more crispy. Secondly, it plays the role of color protection and increases
the taste of the product.
Soaking sugar: It is mainly to fill the output air tissue to make its shape full and more crispy. Secondly, it plays the role of color protection and increases
the taste of the product.
Speed frozen: The main purpose is to maintain the shape of the product, and the products that have been frozen will be more crispy
Seasoning: The main purpose is to season multi -flavored flavor according to the sales area and consumer taste to increase market sales.
Seasoning: The main purpose is to season multi -flavored flavor according to the sales area and consumer taste to increase market sales.
Product Features
-fried temperature, less nutritional loss, generally often pressure deep fried oil temperatures above 160 degrees, as high as
230degrees. Temperature has a certain damage effect on some nutrients in food. However, the oil temperature of the deep -vacuum deep-fried frying is less than 100 ° C. Therefore, the nutritional components in the inner and outer layers of foods are small,
and the active components in food have been better retained, especially suitable for food fried in thermal nutrients.
frying, fried foods are not easy to fade, discolor, and brown change
3. Keep the flavor of the raw material itself and achieve further concentrated effect. Use vacuum fried. The raw materials are
heated by oil under the sealed state. The taste ingredients in the raw materials are mostly water -soluble. The ingredients arefurther concentrated.
4. The product is good in water, and the taste is crispy and fluffy in vacuum. The moisture vaporization and expansion in the meal
gaps of food tissue tissue, increased volume, water vapor is rushed out of the pores. It has a good extension effect on food.Fried food is good. If frozen treatment before fried, the effect is better.
5. Reduce the degree of oil and oil to reduce the degree of fission of fat. Fast overflow, produce the master. The pressure of raw
water vapor is small, and the fried temperature is low, so the degree of deterioration of fat is greatly reduced.
6. The oil content of the product is low, and the oil content of the vacuum frying product is below 20%.
Packing & Delivery
To better ensure the safety of your goods, professional, environmentally friendly, convenient and efficient packaging services will be provided.
Company Profile
Free Design
FAQ
1. who are we?
We are based in Shandong, China, start from 2013,sell to Domestic Market(20.00%),Eastern Europe(20.00%),Southeast Asia(10.00%),North America(10.00%),Western Europe(10.00%),Eastern Asia(5.00%),Mid East(10.00%),South Asia(10.00%),Africa(5.00%),South America(5.00%),Oceania(2.00%),Central America(1.00%),Northern Europe(1.00%),Southern Europe(1.00%). There are total about 51-100 people in our office.
2. how can we guarantee quality?
Always a pre-production sample
before mass production; Always final Inspection before shipment;
before mass production; Always final Inspection before shipment;
3.what can you buy from us?
Vacuum Frying Machine,Continuous
Fryer，Oil Curtain Fryer,Vacuum fryer machine,potato chip machine,Packing Machine 4. why should you buy from us not from other
suppliers? Shandong zhucheng machine co., ltd is a high-tech enterprise, which is dedicated to professional research, development,
and manufacture of food equipment. We have more than 20 years experinces in designing and installing the production line.
Fryer，Oil Curtain Fryer,Vacuum fryer machine,potato chip machine,Packing Machine 4. why should you buy from us not from other
suppliers? Shandong zhucheng machine co., ltd is a high-tech enterprise, which is dedicated to professional research, development,
and manufacture of food equipment. We have more than 20 years experinces in designing and installing the production line.
5. what services can we provide?
Accepted Delivery Terms: FOB,CFR,CIF,EXW,FAS,CIP,FCA,CPT,DEQ,DDP,DDU,Express Delivery,DAF,DES；Accepted Payment Currency:USD; Accepted Payment Type: T/T,L/C,D/P D/A,MoneyGram,Credit Card,PayPal,Western Union,Cash,Escrow; Language Spoken:English,Chinese
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