1. The integrated design of heating, frying, oil storage, deoiling, dehydration and oil filtration is completed continuously under vacuum, the oil
content of the product is low, and the product is in a negative pressure state. Processing, can reduce or even avoid the harm caused by oxidation
(such as fatty acid rancidity, enzymatic browning and other oxidative deterioration, etc.). In the negative pressure state, with oil as the heat
transfer medium, the water (free water and part of the bound water) inside the food will be rapidly evaporated and ejected, making the tissue
form a loose and porous structure;
2. Automatically control temperature and pressure (vacuum degree), without overheating and over pressure, to ensure product quality and production;
3. The deoiling adopts frequency conversion speed regulation, which is suitable for all products with low oil content and high oil content;
4. The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of water circulation, improve the
repeated use rate of water, and reduce the loss of oil;
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 machine is made of stainless steel material, which has the characteristics of high work efficiency, stable performance, convenient installation and use.
