vacuum frying machine0086-13939083413 - GLZK -1500

1, vacuum frying at low temperature (80 ~ 120 ℃) for fried food, dehydration, heat can effectively reduce the destruction of food nutrients.2, vacuum frying oil has a unique effect off.Currently used: ① fruits: apples, kiwi, banana, jackfruit, persimmon, strawberry, grape, peach, pear, etc.; ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green pepper, pumpkin, onions, etc.; ③ dried fruits: dates, peanuts, etc.; ④ aquatic products and animal meat.3, low-temperature vacuum frying to prevent deterioration of edible oils and fats bad, do not join the other antioxidants, can increase the oil repeated utilization, reduce costs.The oil content of fried food is generally as high as 40% to 50%, while the vacuum frying oil content of 10% -20%, -40% 30% saving, fuel-saving effect is remarkable.Food crisp and not greasy, good performance can be stored.4, under vacuum, the gap in fruit and vegetable cells, the rapid vaporization of water, expansion of space to expand, puffing the effect is good, crisp and delicious products, and possessed a good rehydration properties.
Model Power （V） motor(KW)
Capacity
Dimension (mm)
Weight （KG）
GLZK -1500 Electricity 20 40-50kg/h 1500*1000*2500 900
GLZK –3800 electricity/steam 40 110-130kg/h 2000*1500*2500 1.5T
GLZK –6000 electricity/steam 53 190-210kg/h 2200*1800*2500 2.1T
GLZK –9000 electricity/steam 65 290-310kg/h 3360*1460*3400 2.6T