Vacuum frying technology is a core processing technique in the fruit chips industry. Compared to traditional frying methods, vacuum frying can complete the frying and dehydration process at lower temperatures, better preserving the original color, aroma, and nutrients of the fruit. Therefore, it is widely used in the processing of high-quality fruits such as banana chips, apple chips, dried kiwifruit, and jackfruit.

Fruit Vacuum Frying Machine Working Principle:

The main technology of a automatic vacuum frying machine is to simultaneously perform the frying and dehydration processes. When the fruit is placed in a negative pressure environment, the absolute pressure inside the equipment is lower than atmospheric pressure, the boiling point of water drops significantly, and the water in the fruit evaporates rapidly.

Automatic Vacuum Frying Machine Structure:

Frying chamber: This is the core area for completing the frying and dehydration processes, equipped with a heating and temperature control system.
Oil storage tank: It used to store and circulate frying oil, ensuring oil cleanliness and stability.
Heat exchanger: It provides a continuous and stable heat source for the frying process, improving thermal efficiency.
Condenser: Quickly condenses steam, separating water and a small amount of oil, reducing energy consumption and material loss.
Vacuum system: This system includes a vacuum pump and vacuum piping, providing a negative pressure environment for the entire machine, a crucial component for ensuring product quality.

Automatic Vacuum Frying Machine Applications:

The fruit vacuum frying machine has a wide range of uses, especially suitable for producing various fruit crisps and dried fruit snacks. Processable raw materials include: bananas, apples, kiwis, persimmons, peaches, papayas, cantaloupes, pineapples, jackfruit, and other high-sugar, high-moisture fruits. In addition to fruits, it can also be used for low-temperature dehydration and frying of some vegetables, such as carrots, purple sweet potatoes, and pumpkins.

Features of Vacuum Frying Machine for Fruit:

1. Integrated process design, low oil content, stable quality

The vacuum frying machine integrates multiple processes such as heating, frying, oil storage, oil removal, dehydration, and oil filtration into a single system, completing the operation continuously under vacuum. Due to the low frying temperature and rapid dehydration, the finished product has a significantly lower oil content than traditional fried foods, resulting in a refreshing and non-greasy taste while retaining the original nutrients and aroma of the fruit.

2. Intelligent control system, safe and reliable

The fruit vacuum frying machine uses a plc to automatically control key parameters such as temperature and vacuum level, preventing overheating or overpressure.

3. High-efficiency oil-water separation system, extending oil lifespan

Water vapor evaporated during frying carries trace amounts of oil. The built-in oil-water separation system quickly cools and separates oil and water, reducing circulating water pollution, minimizing oil loss, and lowering production costs.

Benefits of Vacuum Frying:

Excellent color retention: Reduces oxidation and browning, preserving the natural color of the fruit.
Preserves original aroma: Aroma components are less prone to volatilization at low temperatures.
Reduces oil consumption and increases oil reuse rate.