Unique vacuum dryer machinery
The vacuum dryer technology allows to dry virtually any cut products very quickly, utilizes all the advantages of vacuum, combines all the advantages of different drying methods.
· The vacuum dryer is free of all these drawbacks. The drying of the products is fast (usually within 60 minutes).
· No pre-defrosting is required when drying products from the freezer.
· The medium used (oil) evenly heats the water contained in the product from all sides, causing it to evaporate quickly and evenly. Removing the reagent (oil) in the same equipment, leaving the product practically dry.
The design of the vacuum fryer consists of the following main parts:
Vacuum deep-frying chamber
Oil heating system
Vacuum container for oil storage and cooling
Vacuum oil removal system
Vacuum generation system
Oil filtration and circulation system
Fast loading – additional baskets (optional) are filled with the product during frying of the previous batch. Thanks to the split basket, the entire volume of the product is divided by height, there is no pressing of the product and guarantees its even processing. Such a design also makes it possible to process different products simultaneously (with the same processing mode) while maintaining the aroma, taste, and color of each product and not mixing with others.
To operate the device, it is necessary to connect to a source of heat energy (electricity/steam or gas), electricity, compressed air, and a source of cooling water. A chiller can be included as an option.
Automatic control system
The vacuum frying process is relatively complex in logically performed operations, therefore the vacuum fryer is equipped with a fully automated control system with various recipes, minimizing operator demands and eliminating human factor errors. All executed processes are displayed in the operator panel (process visualization). New recipes are programmed using an intuitive logic interface.
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