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 Revolutionizing frying: exploring the benefits and applications of vacuum frying in the food industry Vacuum frying is a food processing technique that involves frying food at lower temperatures in… Read More Blogs May 29, 2024 Weekly commentary on vacuum frying technology – fruits and vegetables crisp vacuum frying and process Due to the high temperatures and oxygen exposition during the frying process, some effects that are… Read More
Blogs May 29, 2024 Revolutionizing frying: exploring the benefits and applications of vacuum frying in the food industry Vacuum frying is a food processing technique that involves frying food at lower temperatures in… Read More
Blogs May 29, 2024 Weekly commentary on vacuum frying technology – fruits and vegetables crisp vacuum frying and process Due to the high temperatures and oxygen exposition during the frying process, some effects that are… Read More
