Basic Info.

Product Description

1. introduce vacuum frying ? using this technology can produce series of products, for example: the natural fruit & vegetable crispy chip, convenient cooked food, meat, marine products, cake, nuts and medicinal herbs. therefore this technology is named “a frying technology revolution”. 2. product characteristics ? maintaining the original color, flavor and nutrition of fruits & vegetables. ? crispness, no grease, is the favorite food of the young and old. ? high fiber, multifold vitamins. ? having a good structure for quick rehydration. ? free preservatives, artificial color and flavour. ? convenient food, long shelf life (twelve months). 3. raw materials ? most of fruit and veg which are very easy to be obtained and have attractive color, special flavor, more nutrition and low cost are much preferred to produce the crisp chips. especially raw materials which can't be processed by traditional frying method, as pineapple, strawberry, cucumber etc. raw materials used in common are as followed: ? fruits: apple, pear, persimmon, banana, pineapple, peach, mango, strawberry, chinese gooseberry, carambola (star fruit), muskmelon etc. ? vegetables: onion, carrot, sweet potato, potato, pumpkin, okra, balsam pear, taro, lotus root, kidney bean, mushroom, cucumber, etc. ? nuts: peanut, almond, pea, walnut, cashew nut etc. ? aquatic products: fish, shrimp, shellfish, etc. ? others: bean product, meat, chinese herbal medicine, etc. 4. additional & packing materials additional materials: ? frying oil: palm oil, refined vegetable oil. ? assistant: sugar, maltose, salt, natural flavoring, etc. packing materials: ? high density, multi-layered metallized plastic bags for food, aluminum foil or iron, aluminum and paper easy-pulling pot. 5. technical flow chart 6. operated principles ? gas fuel, boiler or electric heat use to heater cooking oil . there temperature is automatic controller for different products . we set up before . ? raw material feed into baskets (a basket is 1/3 or 1/4 of drum ) ? open hatch of cooking chamber then set baskes in platform ( in cooking chamber )-done is closing-the system will operate automatic . ? that time baskets lift into above heater cooking oil ( no contact in cooking oil ) . when vaccum about 720-760 mmhg and temperature enough are baskets to dip in hot cooking oil . ? baskets will lift above heater cooking oil when setting timer is enough .the vacuum is auto. relaxating then hatch will open ? worker will take baskets then tranfer to a centrifuge to make it dry cooking oil ? when centrifugal products will be tranfered to the packing room