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 May 29, 2024 Weekly commentary on vacuum frying technology—vacuum fryer There are two types of vacuum fryers. Intermittent fryers are used for smaller operations and… Read More Blogs May 29, 2024 The vacuum frying, before, now and the future Vacuum frying is a food processing technique that has evolved over time, with advancements in… Read More
May 29, 2024 Weekly commentary on vacuum frying technology—vacuum fryer There are two types of vacuum fryers. Intermittent fryers are used for smaller operations and… Read More
Blogs May 29, 2024 The vacuum frying, before, now and the future Vacuum frying is a food processing technique that has evolved over time, with advancements in… Read More
