Main features of low temperature frying machine:
1, heating, frying, oil storage, deoiling, dewatering, oil filter integration design, continuity and under vacuum and low oil content products, the product is in negative pressure condition, under the condition of the relative lack of oxygen in food processing, can reduce or even avoid oxidation (such as fatty acids, enzymatic Browning and other oxidation, etc.) caused by the damage.In the state of negative pressure, with oil as the heat transfer medium, the water inside the food (free water and partially combined water) will rapidly evaporate and spew out, making the tissue form a loose porous structure.
2, automatic control of temperature and pressure (vacuum degree), no overheating, no overpressure, to ensure product quality and safe production;
3, deoiling adopts frequency conversion speed regulation, suitable for all products with low oil content and high oil content;
4. The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of water circulation, improve the repeated utilization rate of water, and reduce the loss of oil;
5. Oil filtration system: upper and lower oil tanks, two-compartment heating system, separate control heating, and oil filtration cycle during frying, so that the oil is always kept clean and the waste of oil is reduced;
6, the machine is made of stainless steel material, high efficiency, stable performance, easy to install and use.