Blogs Fruits and vegetables vacuum fryer capacity May 29, 2024 Features Of The Vacuum Frying Technology At reduced pressure or at vacuum, the boiling point of water lowers, thus, enables the use of lower temperatures for frying at around 90-100°C. Vacuum frying reserves the color and nutrients and imparts the crunchy texture of fried food. The vacuum fryer can process local fruits, vegetables and even marine products. Vacuum Fryer Capacity Vacuum fryer capacity is appropriate for small-medium food enterprises. Lab test vacuum fryer: 3-8kg/batch Small scale vacuum fryer: 30-50kg/batch, 80-100kg/batch Medium scale vacuum fryer: 180-200kg/batch 260-300kg/batch More information, pls visit: Low Fat Fruit And Vegetable Chip Vacuum Fryer You Might Also Like Blogs May 29, 2024 Advantages and applications of steam jacket kettles A steam jacketed kettle is a container with a spherical bottom with jacket covering to… Read More Blogs May 29, 2024 To build a practical vacuum frying fruits snacks process, simple or complicated? Vacuum Frying is a deep-fat frying process, which is carried out below the atmospheric pressure,… Read More
Blogs May 29, 2024 Advantages and applications of steam jacket kettles A steam jacketed kettle is a container with a spherical bottom with jacket covering to… Read More
Blogs May 29, 2024 To build a practical vacuum frying fruits snacks process, simple or complicated? Vacuum Frying is a deep-fat frying process, which is carried out below the atmospheric pressure,… Read More
