Frying Machinery

Under vacuum (negative pressure) conditions, the vaporization temperature of moisture in food is lowered. The vacuum low-temperature dehydration machine adopts edible vegetable oil as the heat transfer medium, making the moisture inside food evaporate rapidly and escape, so as to realize food frying at low temperature.

1. Advantages of Vacuum Low-temperature Dehydration

1) High Utilization Rate of Frying Oil

During vacuum low-temperature dehydration, the oil is kept under negative pressure. Gases dissolved in the oil escape quickly and massively, reducing the chance of oil oxidation when contacting with air. Meanwhile, the boiling point of moisture in food decreases with low steam pressure and processing temperature, which greatly slows down the deterioration of frying oil.

2) Low Oil Consumption

Moisture vaporizes rapidly in the vacuum environment, forming a porous and loose structure inside fried products. Deoiling is carried out under vacuum, which reduces oil retention in the loose texture of finished food. It delivers excellent deoiling effect and lowers the oil content of fried products.

3) Good Nutrition and Taste Retention

The vacuum low-temperature dehydration technology enables rapid dehydration and drying in a short time. The finished products feature low moisture content and low oil content, crispy but not greasy. It perfectly maintains the original shape, color, aroma and flavor of food, as well as various nutrients such as vitamins, minerals and dietary fiber.