1. The integrated design of heating, frying, oil storage, de oiling, dehydration, and oil filtration is continuously completed under vacuum. The product has low oil content and is in a negative pressure state. Processing food under relatively oxygen deficient conditions can reduce or even avoid the harm caused by oxidation (such as fatty acid decay, enzymatic browning, and other oxidative deterioration). In a negative pressure state, using oil as a heat transfer medium, the moisture inside the food (free water and partially bound water) will rapidly evaporate and spray out, causing the tissue to form a loose and porous structure.
2. Automatically control temperature and pressure (vacuum degree), without overheating or overpressure, ensuring product quality and safe production.
3. The oil-water separation system can cool and separate evaporated water and oil, reduce pollution in the water cycle, improve the reuse rate of water, and reduce oil loss.
The development of continuous vacuum fryers has promoted technological progress in China's existing food processing industry.
