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FRV series
STABAKE
Vacuum fryer machine for fruit vegetable crisp
Description
1: The FRV series vacuum frying machine adopts an integrated design of heating, frying, oil storage, deoiling, dehydration, and oil filtration. It is completed continuously under vacuum. It automatically feeds in and out. It is lifted by a cylinder and automatically lifted after frying is completed. And the oil is poured out automatically after draining, which reduces the labor of workers. The oil content of the product is low and the product is under negative pressure. Food processing under such relatively anoxic conditions can reduce or even avoid the harm caused by oxidation. In a negative pressure state, using oil as the heat transfer medium, the moisture inside the food will evaporate rapidly and eject, causing the tissue to form a loose and porous structure;
2: Automatically control temperature and pressure without overheating or overpressure to ensure product quality and safe production;
3: The oil removal adopts variable frequency speed regulation, which is suitable for all products with low and high oil content;
4: The oil-water separation system can cool and separate evaporated water and oil, reduce water circulation pollution, improve water reuse rate, and reduce oil loss;
5: Oil filtration system: upper and lower oil tanks, dual-chamber heating system, individually controlled heating, and circulating filtered oil during frying to keep the oil clean and reduce oil waste;
6: This machine is made of stainless steel and has the characteristics of high efficiency, stable performance, and easy installation and use.
Vacuum Fryer Features：
Manufactured using new technologies and advanced processes; computer temperature control, uniform heating, constant temperature, to ensure food nutrition;
Use of "oil and water separation" oily, the residue in the fried oil is automatically filtered out to ensure that the fried oil is clean, the fried oil can be used for a long time;
Use of "oil-water separation" characteristics, less fuel consumption, fuel economy more than 50%; fried oil is not acidified, does not produce waste oil, fried food color, aroma, taste is good; in the process of frying, the production of animal oil through sewage The valve is drained to ensure the hygiene of the food;
multi-purpose machine, can continuously fry a variety of food, not odor;
No fumes, to ensure the health of the operator;
The “oil-water separation” fryer is easy to operate and can be operated by one person.
Technical Parameter:
Model | FRV-1M | FRV-5M | FRV-10M | FRV-20M |
Machine material | SS304 | SS304 | SS304 | SS304 |
Tray Quantity | 4 | 7 | 13 | 30 |
Vacuum Pump | Rotary vane 1.1KW | Rotary vane 3KW | Rotary vane 3KW | Rotary vane 5.5KW |
Circulating oil pump | 0.2KW | 1.1KW | 1.1KW | 2.2KW |
Heating method | Electric heating | Electric heating | Electric heating | Electric heating |
Heating conducting method | Oil conducting | Oil conducting | Oil conducting | Oil conducting |
Heating pipe Power | 2KW | 6KW | 9KW | 12KW |
Water oil separate pump | 0.2kw | 0.2kw | 0.2kw | 0.2kw |
Total power | 5kw | 15kw | 21kw | 39KW |
Machine size | 1980*900*1600mm | 2500*1360*1700mm | 3700*1360*1900mm | 4500*1700*1900mm |
Electrical appliance | Siemens PLC, Taiwan Polyester Pass Touch Screen, CHINT Electric | |||
Applicable Food Range:
Fruits: such as apples, bananas, kiwis, pineapples, jujubes, strawberries, jackfruit, etc.
Vegetables: such as carrots, radishes, sweet potatoes, potatoes, pumpkins, garlic, onions, edible fungi, winter melon, okra, green beans, green beans, broad beans, etc.
Meat: such as beef, fish fillets, shrimp, octopus, etc.
Nuts: dates, peanuts, etc.
Vegetable Crisp
Fruit Crisp
Meat and Nut Crisp
Features of vacuum fried food:
1) Low-temperature vacuum frying can prevent edible oils from deteriorating and deteriorating. There is no need to add other antioxidants, which can improve the reuse rate of oil and reduce costs. Generally, the oil content of fried food is as high as 40%-50%, while the oil content of vacuum fried food is 10%-20%, saving 30%-40% of oil. The oil-saving effect is significant, and the food is crispy but not greasy. Good storage performance.
2) Under vacuum, the water in the interstitial spaces of fruit and vegetable cells rapidly vaporizes and expands, and the interstitial spaces expand. The puffing effect is good, the product is crispy and delicious, and has good rehydration performance.
Vacuum frying involves frying and dehydrating food at low temperatures (80-120°C), which can effectively reduce the damage to food nutrients caused by high temperatures.
Vacuum Fried Fruit and Vegetable Crisp
Fruit and vegetable crisps are made of fresh fruits and vegetables as the main raw materials, edible vegetable oil as the heat medium, and advanced technologies such as vacuum low-temperature frying (VF-Vacuum Fryer). They can be quickly dehydrated and dried in a very short time, and obtain a very high moisture content. Low-fat fruit and vegetable food has low oil content, is crisp but not greasy, retains the original shape, color, aroma and taste of fruits and vegetables, and is rich in vitamins, minerals, fiber and other nutrients. It has the characteristics of low sugar, low salt, low Features such as fat and low heat.
Fruit and Vegetable Crisp Production Process Flow:
Raw materials → Screening → Cleaning → Slicing (cut into sections) → Blanching (color protection) → Draining → Quick freezing → Thawing → Vacuum impregnation → Cleaning → Draining → Vacuum frying → Vacuum deoiling → Seasoning → Product packaging → Storage.
Product name | Frying Temperature | Frying Time | Vacuum Degree |
French fries | 85℃ | 30min | -0.092mpa |
Apple | 85℃ | 35min | -0.092mpa |
Carrot | 90℃ | 35min | -0.095mpa |
Okra | 85℃ | 40min | -0.092mpa |
Mushroom | 90℃ | 60min | -0.095mpa |
Date | 90℃ | 40min | -0.095mpa |
Banana | 90℃ | 35min | -0.095mpa |
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Vacuum fryer machine for fruit vegetable crisp
Description
1: The FRV series vacuum frying machine adopts an integrated design of heating, frying, oil storage, deoiling, dehydration, and oil filtration. It is completed continuously under vacuum. It automatically feeds in and out. It is lifted by a cylinder and automatically lifted after frying is completed. And the oil is poured out automatically after draining, which reduces the labor of workers. The oil content of the product is low and the product is under negative pressure. Food processing under such relatively anoxic conditions can reduce or even avoid the harm caused by oxidation. In a negative pressure state, using oil as the heat transfer medium, the moisture inside the food will evaporate rapidly and eject, causing the tissue to form a loose and porous structure;
2: Automatically control temperature and pressure without overheating or overpressure to ensure product quality and safe production;
3: The oil removal adopts variable frequency speed regulation, which is suitable for all products with low and high oil content;
4: The oil-water separation system can cool and separate evaporated water and oil, reduce water circulation pollution, improve water reuse rate, and reduce oil loss;
5: Oil filtration system: upper and lower oil tanks, dual-chamber heating system, individually controlled heating, and circulating filtered oil during frying to keep the oil clean and reduce oil waste;
6: This machine is made of stainless steel and has the characteristics of high efficiency, stable performance, and easy installation and use.
Vacuum Fryer Features：
Manufactured using new technologies and advanced processes; computer temperature control, uniform heating, constant temperature, to ensure food nutrition;
Use of "oil and water separation" oily, the residue in the fried oil is automatically filtered out to ensure that the fried oil is clean, the fried oil can be used for a long time;
Use of "oil-water separation" characteristics, less fuel consumption, fuel economy more than 50%; fried oil is not acidified, does not produce waste oil, fried food color, aroma, taste is good; in the process of frying, the production of animal oil through sewage The valve is drained to ensure the hygiene of the food;
multi-purpose machine, can continuously fry a variety of food, not odor;
No fumes, to ensure the health of the operator;
The “oil-water separation” fryer is easy to operate and can be operated by one person.
Technical Parameter:
Model | FRV-1M | FRV-5M | FRV-10M | FRV-20M |
Machine material | SS304 | SS304 | SS304 | SS304 |
Tray Quantity | 4 | 7 | 13 | 30 |
Vacuum Pump | Rotary vane 1.1KW | Rotary vane 3KW | Rotary vane 3KW | Rotary vane 5.5KW |
Circulating oil pump | 0.2KW | 1.1KW | 1.1KW | 2.2KW |
Heating method | Electric heating | Electric heating | Electric heating | Electric heating |
Heating conducting method | Oil conducting | Oil conducting | Oil conducting | Oil conducting |
Heating pipe Power | 2KW | 6KW | 9KW | 12KW |
Water oil separate pump | 0.2kw | 0.2kw | 0.2kw | 0.2kw |
Total power | 5kw | 15kw | 21kw | 39KW |
Machine size | 1980*900*1600mm | 2500*1360*1700mm | 3700*1360*1900mm | 4500*1700*1900mm |
Electrical appliance | Siemens PLC, Taiwan Polyester Pass Touch Screen, CHINT Electric | |||
Applicable Food Range:
Fruits: such as apples, bananas, kiwis, pineapples, jujubes, strawberries, jackfruit, etc.
Vegetables: such as carrots, radishes, sweet potatoes, potatoes, pumpkins, garlic, onions, edible fungi, winter melon, okra, green beans, green beans, broad beans, etc.
Meat: such as beef, fish fillets, shrimp, octopus, etc.
Nuts: dates, peanuts, etc.
Vegetable Crisp
Fruit Crisp
Meat and Nut Crisp
Features of vacuum fried food:
1) Low-temperature vacuum frying can prevent edible oils from deteriorating and deteriorating. There is no need to add other antioxidants, which can improve the reuse rate of oil and reduce costs. Generally, the oil content of fried food is as high as 40%-50%, while the oil content of vacuum fried food is 10%-20%, saving 30%-40% of oil. The oil-saving effect is significant, and the food is crispy but not greasy. Good storage performance.
2) Under vacuum, the water in the interstitial spaces of fruit and vegetable cells rapidly vaporizes and expands, and the interstitial spaces expand. The puffing effect is good, the product is crispy and delicious, and has good rehydration performance.
Vacuum frying involves frying and dehydrating food at low temperatures (80-120°C), which can effectively reduce the damage to food nutrients caused by high temperatures.
Vacuum Fried Fruit and Vegetable Crisp
Fruit and vegetable crisps are made of fresh fruits and vegetables as the main raw materials, edible vegetable oil as the heat medium, and advanced technologies such as vacuum low-temperature frying (VF-Vacuum Fryer). They can be quickly dehydrated and dried in a very short time, and obtain a very high moisture content. Low-fat fruit and vegetable food has low oil content, is crisp but not greasy, retains the original shape, color, aroma and taste of fruits and vegetables, and is rich in vitamins, minerals, fiber and other nutrients. It has the characteristics of low sugar, low salt, low Features such as fat and low heat.
Fruit and Vegetable Crisp Production Process Flow:
Raw materials → Screening → Cleaning → Slicing (cut into sections) → Blanching (color protection) → Draining → Quick freezing → Thawing → Vacuum impregnation → Cleaning → Draining → Vacuum frying → Vacuum deoiling → Seasoning → Product packaging → Storage.
Product name | Frying Temperature | Frying Time | Vacuum Degree |
French fries | 85℃ | 30min | -0.092mpa |
Apple | 85℃ | 35min | -0.092mpa |
Carrot | 90℃ | 35min | -0.095mpa |
Okra | 85℃ | 40min | -0.092mpa |
Mushroom | 90℃ | 60min | -0.095mpa |
Date | 90℃ | 40min | -0.095mpa |
Banana | 90℃ | 35min | -0.095mpa |
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