Specification :

1, heating, deep-fried, oil, de-oil, dehydrated, oil filter integrated design, complete continuity in a vacuum, low oil content of the product, the product in a vacuum state, in this relatively hypoxic conditions for foodprocessing, can reduce or even avoid oxidation ( such as fatty acids lost, enzymatic browning and other oxidative deterioration, etc.) harm.Under negative pressure to the oil as a heat transfer medium, the food inside the water ( free water and some combination of water) will rapidly evaporate and smoke, enabling organizations to form a porous structure;
2, the automatic control of temperature and pressure ( vacuum) , no overheating, no over-voltage, to ensure product quality and safety; 3, de-oiling with frequency control, low oil and oil rates for all products; 4, oilevaporation of the separation system can separate water and oil cooling, reducing the water cycle, pollution, improve water repeated usage, reduce consumption of oil; 5, oil filtration system: upper and lower tank, dual chamber heating system, individually controlled heating, frying timecirculation and filtering oil, the oil is always clean, and reduces oil waste;
6, the machine uses stainless steel material with high efficiency, stable performance, easy to install and so on.
Second, the dual-chamber vacuum fried foods advantages:
1, color effect: vacuum frying, frying temperature is greatly reduced, and the frying pan is also a significant reduction in oxygen concentration.Fried food is not easy to fade, change color, browning, you can maintain the color of raw material itself.Heat easily, such as kiwi fruit browning, if the vacuum frying, can keep their green.
2, Paul Hong effect: vacuum frying, the sealing material is heated under vacuum.Raw material in the most water-soluble flavor components, are not dissolved in the oil and raw materials as dehydration, which further concentrated flavor ingredients.Therefore, the use of vacuum frying technology can save raw material itself has a good flavor.
3, lower level of fat deterioration: fried oil degradation including oxidation, polymerization, thermal decomposition, and water or water vapor and oil exposed to the hydrolysis-based.In the vacuum frying process, the oil in a vacuum state, the gas dissolved in oil in a large number of escape quickly, resulting in less water vapor pressure, and the frying temperature is low, therefore, greatly reduce the extent of oil degradation.
Third, the process characteristics:
1, vacuum frying at low temperature ( 80 ~ 120  ) for fried food, dehydration, heat can effectively reduce the destruction of food nutrients.2, vacuum frying oil has a unique effect off.Currently used: ` fruits: apples, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, pear, etc.; a vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green pepper, pumpkin, onions, etc.; b dried fruits: dates, peanuts, etc.; c aquatic products and animal meat.3, low-temperature vacuum frying to prevent deterioration of edible oils and fats bad, do not join the other antioxidants, can increase the oil repeated utilization, reduce costs.The oil content of fried food is generally as high as 40% to 50% , while the vacuum frying oil content of 10% -20% , -40% 30% saving, fuel-saving effect is remarkable.Food crisp and not greasy, good performance can be stored.4, under vacuum, the gap in fruit and vegetable cells, the rapid vaporization of water, expansion of space to expand, puffing the effect is good, crisp and delicious products, and possessed a good rehydration properties.
Model Power  V motor( KW)
Capacity
Dimension ( mm)
Weight  KG
GLZK -1500 Electricity 20 40-50kg/ h 1500* 1000* 2500 900
GLZK – 3800 electricity/ steam 40 110-130kg/ h 2000* 1500* 2500 1.5T
GLZK – 6000 electricity/ steam 53 190-210kg/ h 2200* 1800* 2500 2.1T
GLZK – 9000 electricity/ steam 65 290-310kg/ h 3360* 1460* 3400 2.6T
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