Low Temperature Mango Crispy Chips Vacuum Frying Machine

Description

Mango crisps are made of fresh mango as the main raw material, edible vegetable oil as the heat medium, and advanced technologies such as low-temperature vacuum frying (VF), which can be quickly dehydrated and dried in a very short time to obtain fruits and vegetables with very low water content. , Low oil content, crisp but not greasy, preserves the original shape, color, aroma and taste of mango, and is rich in minerals, fiber and other nutrients, and has the characteristics of low sugar, low salt, low fat, and low heat.

Mango Chips Frying Machien Advantages

Color retention effect: With vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is also greatly reduced. Fried food is not easy to fade, discolor and brown, and can maintain the color of the raw material itself. For example, kiwi fruit is very susceptible to browning by heat, and it can keep its green color if it is vacuum-fried. Huafu Low Temperature Vacuum Fryer Mango Chip Vacuum Fryer Cantaloupe Vacuum Fryer Fruit and Vegetable Chips

Fragrance preservation: vacuum frying is adopted, and the raw materials are heated in a sealed vacuum state. Most of the flavor components in the raw materials are water-soluble and do not dissolve in oils and fats, and with the dehydration of the raw materials, these flavor components are further concentrated. Therefore, the use of vacuum frying technology can well preserve the aroma of the raw material itself.

Reduce the degree of oil deterioration: The deterioration of frying oil includes oxidation, polymerization, thermal decomposition, and hydrolysis is mainly caused by water or water vapor in contact with oil. In the process of vacuum frying, the oil is in a negative pressure state, and the gas dissolved in the oil quickly escapes in large quantities, the generated water vapor pressure is small, and the frying temperature is low, thus greatly reducing the deterioration of the oil.

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Vacuum Frying Machine Parameter

Model	Experimental	GGZK-50	GGZK-1100	GGZK-1200	GGZK-1300
Frying frame size	φ300×200	φ500×440	φ760×560	φ960×600	φ1200×560
Frying frames numbers	2	2	2	2	2
Working vacuum	（-0.092~-0.098）	（-0.092~-0.098）	（-0.092~-0.098）	（-0.092~-0.098）	（-0.092~-0.098）
Operating temperature	80-120	80-120	80-120	80-120	80-120
Vacuum pump power	5.5	11/7.5	11	11+3/11	15+4/15
Heating way	electric	gas
Volume	14L	86L	255L	430L	630L
Loading material (take french fries as an example)	5-6kg/time	30-50kg/time	80-100kg/time	180-200kg/time	260-300kg/time
Total installed power/actual power	31KW/18.25KW	21KW/14KW	21KW/14KW	25KW/18KW	28KW/22KW
Dimensions	1600X 2000X 2000mm	2300 x2100x 2600mm	3000x3000x3090mm	3400x3400x3230mm	3930x3670x3720mm

Mango Chips Frying Machine Features

1. One-stop design for heating, frying, oil storage, deoiling, dehydration, and oil filtration, which can be completed continuously under vacuum, and the product has low oil content;
2. The product is in a state of negative pressure, and food processing under this relatively hypoxic condition can reduce or even avoid the harm caused by oxidation.
3. In the state of negative pressure, with oil as the heat transfer medium, the water inside the food will evaporate rapidly and spray out, so that the tissue forms a loose and porous structure, and the mango chips are crispy and delicious.
4. The deoiling adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content;
5. Oil filtration system: upper and lower oil tanks, dual-chamber heating system, independent control of heating, circulating oil during frying, so that the oil is always clean and the waste of oil is reduced;
6. The mango chips vacuum frying machine is made of stainless steel material, which has the characteristics of high work efficiency, stable performance, convenient installation and use.