2020年11月15日星期日
green onion chopper
1. Scope of use:
(1) Rhizome vegetables: potatoes, arrowroot, sweet potatoes, melons, bamboo shoots, onions, eggplants; Leaf vegetables: long strips of celery, Chinese cabbage, cabbage, spinach, etc. are cut into dices, slices, and shreds. the cutter head can be easily replaced to meet different production requirements.
(2) leafy vegetables: raw materials are transported by a conveyor belt, the speed of the rotating knife, and the speed of the belt are independently controlled by a frequency converter respectively, and the size of the cut vegetables can be adjusted to 1-60 mm.
2. Applicable customer groups:
food factories and clean vegetables processing; Net food distribution providers, university logistics, group meals, student nutrition meals, rest assured breakfast, catering chains, central kitchens, central factories, corporate canteens, etc.
4. Product features:
(1) One machine can be used for many purposes. It can cut leaf vegetables and root vegetables, and it can be sliced, shredded, sliced, diced, chopped, etc.
(2) The cutting specifications can be adjusted according to different needs, which is convenient and fast. A total of three sets of cutting tools are randomly distributed.
(3) high vegetable cutting efficiency and labor-saving
(4) Double frequency conversion speed control, simple, convenient, and safe operation.
(5) With a safety control system, it can effectively protect personnel who are not operating properly.
(6) The whole machine is made of high-quality stainless steel, which meets the national food standards and fully adapts to various complex environments.
(7) Thoughtful design, reasonable structure, and long service life of the machine.
DescriptionThe multifunctional vegetable cutter has double cutting heads, which can cut different vegetables. The vegetables can be cut into cubes, slices, strips, and filaments by changing the cutting disc.
Application range:
Rhizome vegetables: potatoes, arrowroot, sweet potatoes, melons, bamboo shoots, onions, eggplants;
Leafy vegetables: long strips of celery, Chinese cabbage, cabbage, spinach, etc.
Leafy vegetables are transported by a conveyor belt, the speed of the rotating knife and the speed of the belt are independently controlled by a frequency converter respectively, and the size of the cut vegetables can be adjusted to 1-60 mm.
2020年11月12日星期四
Frying Jujube Electric Vegetable Fryer Machine
Banana chips vacuum frying machine vacuum fryer for mushroom snacks
Using high-quality fruits and vegetables as raw materials, with vacuum frying, the combination of lower frying temperatures and reduced exposure to oxygen are thought to bring about a number of product benefits. The product preserves the original color, smell, taste and appearance of the fruits and vegetables. It has the characteristics of low fat, low calorie and high fiber. The benefits of vacuum fried product include nutrient preservation, enhanced color, less oil absorption, decreased carcinogens, and retains more nutrients than traditional frying.
What is vacuum fryer machine?
Vacuum frying is a low pressure("vacuum frying" and "oil Separating") technology done in closed atmosphere, invented to overcome the disadvantages of conventional atmospheric deep frying method which produced greasy fries and oxidation of frying oil in short time.Vacuum frying has good potential to be applied for development of SNACKS from FRUIT AND VEGETABLES with health benefits and better qualities.
How does vacuum fryer work?
Rapid removal of water from the food surface and inwards under reduced pressure at frying temperatures below the normal atmospheric boiling point of the oil results in high quality fried products. An appropriate vegetable oil is used as the heat transfer medium to cook the product. However, the low temperature and pressure reduces the absorption of fat by as much as 42%.
Advantages of vacuum fried food
Vacuum fried products contains lesser oil content.
Lower operating temperature during vacuum frying, reduce 94% of acrylamide formation in potato chips.
Efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching.
Vacuum-fried products have better nutritional quality due to retention of essential phytochemicals and essential nutrition.
Enhanced colour due to lesser oxidation.
Oil degradation is much lesser than normal frying.
nuts vacuum frying making machine
automatic carrot chips vacuum fryer
I. Brief Introduction of automatic carrot chips vacuum fryer
Carrot Slice Electric Vacuum Frying Machine uses the heat-conducting medium and lowers the temperatures to finish the dehydration of raw material under vacuum conditions.
First, the carrot vacuum fryer machine for chips is an intermittent or batch type vacuum fryer. Technically, this is a device that is primarily used for deep-frying food. The frying occurs inside a chamber which reduces the amount of oil that is absorbed by food. Hence, it considered a healthier alternative to common fryers. Today, it has been widely used for commercial purposes in frying various types of food such as fruit chips and vegetable chips.
Vacuum frying is a suitable processing method for the production of high-quality fruit crispy. With this technology, fruits that are abundant and sometimes wasted at harvest season, can be processed and still have a high selling price.
The vacuum frying technology produces fruit crispy with original color and fruit aroma and an ideal crispy texture. The crispiness is obtained because the process of moisture content reduction in the fruit occurs gradually.
Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color.
Bayi Vacuum Equipment For Frying Carrot is a kind of equipment for deep-fat frying designed to fry under reduced pressure and in a closed system that lowers the boiling point of both oil and water in food. Due to the application of pressure below atmospheric (vacuum) pressure, water in the food material rapidly vaporizes at an increased rate when the food products are immersed in hot oil. Also, under vacuum, the food material expands and allows further removal of trapped moisture.
The vacuum frying conditions(temperature and time)for various food products varied considerably and there was also a wide variation in the vacuum pressures used.
The choice of the vacuum frying conditions for the food samples was dictated by a range of physical parameters, as well as pre-treatment conditions.
There was no other way to design a vacuum frying process for a specific product except to carry out experiments to obtain an optimized process.
II. Components of carrot vacuum frying machine
The low-temperature vacuum fryer is composed of the following parts:
vacuum frying tank, oil heating system, vacuum system, oil storage, and adding system, pneumatic system, automatic deoiling system, and electric control system.
III. Merits of vacuum frying
Ø Preserve natural color
With vacuum frying, it is easier to maintain the natural colors and flavors of the finished product. Due to the lower temperatures applied (approx. 130 °C (266 °F)), the formation of suspected carcinogen acrylamide is significantly lower than in standard atmospheric fryers, where the frying temperature is approx. 170 °C (338 °F).
Ø Low moisture content <6%
Ø Reduced shrinkage
Ø Low water activity <0.3
Ø Heat sensitive nutrients-preserve 90% of trans-carotene
Ø Prevention of carcinogenic compounds formation-97% less acrylamide in potato chips
Ø Reduce the fat content--80-85% less oil in potato chips
Ø Suitable for high sugar content products
Ø The oil content rate of the food is below 15%.
Ø The centrifugal deoiling technology for vacuum fry has wide adaptability and unique effect.
Ø fewer adverts effects on oil quality
The temperature in vacuum frying is low enough to retain the natural color and flavor of food while giving it a crispy texture. The food absorbs less oil which makes it healthier to eat. Since less oil is absorbed, frying oil turnover is greatly reduced. Furthermore, oil deterioration in vacuum frying is slower since it only uses about 100 °C to 130 °C which is not high enough to accelerate oil degradation during frying.
IV. Advantages of vacuum fried chips
1.Nutritional Advantages
Another advantage of using the vacuum fryer is that it retains the number of nutrients that are originally in the food. Since it involves a locked-in procedure, even if the food is subjected to heat, more vitamins and minerals remain intact compared to traditional deep-frying. For example, if potatoes are deep-fried using regular pans and a whole lot of oil, the remaining Vitamin C in it after cooking is only 50%. On the other hand, with the use of a vacuum fryer, it has been observed that at least 95% of the original Vitamin C remains.
It has to be noted that the main reason why vacuum frying is considered to be healthier is that it does not involve the use of a lot of oil. That is why the end product would not be soaked in a whopping amount of fat. On the other hand, it should not be forgotten that this does not reduce the number of carbohydrates. Hence, for people who would like to cut down their intake of carbs to be able to maintain ideal weight and health status, they should still take the necessary precaution when eating food that is prepared using the vacuum fryer.
2.Better Food Quality
A vacuum fryer does not only contribute to the nutritional value of food. This is also used by various restaurants and food manufacturers because of its benefits when it comes to the aesthetics of the processed food. The vacuum fryer is used these days not just for potatoes but also for vegetables, fruits, fish, and meat. It helps in keeping the vibrant color of the food. Aside from that, it also lowers the tendency of overcooking which could ruin the texture. With the use of this device, there is no need to put too many artificial flavoring too because the natural taste of the ingredients is preserved.
These positive results are possible with the use of vacuum fryer because it cooks food at a lower oil temperature. Because of the technology it uses, moisture and air are not present within the atmosphere while the food is being fried. Hence, the end product is much better compared to the traditional, oil-soaked frying process.
V. Materials can be dealt with by carrot vacuum frying chips machine
1) Fruits: peaches, apples, bananas, kiwi, pineapple, jujube, strawberry, jackfruit, Tommy Atkins mango, persimmon, Pitaya, hawthorn, pear, Chinese gooseberry, carambola, muskmelon, apricot
2) Vegetables: Radish, okra, carrots, sweet potatoes, pumpkin, garlic, onions, mushrooms, okra, green beans, broad beans, peas, yam chips, taro, ginger, blue potato, lotus root, balsam pear, beetroot, date, soybean sprouts, cauliflower, cucumber, kidney bean, sprout beans, zucchini, shallot, purple yam,
3) Seafood: oyster, fish, lobster, crab, Mantis shrimp, shellfish, seaweed, squid
4)Nuts: Cashew nuts, green beans, lotus seed, amber walnuts, peanuts, almonds, pea, chestnut,
Others: Bean Product, meat, Chinese herbal medicine, duck neck, grasshopper, silkworm chrysalis, cicada, etc
2020年11月9日星期一
vacuum fried okra chips machinery
Low-temperature vacuum fried papaya chips fryer vacuum frying chips fryer
Using high-quality fruits and vegetables as raw materials, with vacuum frying, the combination of lower frying temperatures and reduced exposure to oxygen are thought to bring about a number of product benefits. The product preserves the original color, smell, taste and appearance of the fruits and vegetables. It has the characteristics of low fat, low calorie and high fiber. The benefits of vacuum fried product include nutrient preservation, enhanced color, less oil absorption, decreased carcinogens, and retains more nutrients than traditional frying.
What is vacuum fryer machine?
Vacuum frying is a low pressure("vacuum frying" and "oil Separating") technology done in closed atmosphere, invented to overcome the disadvantages of conventional atmospheric deep frying method which produced greasy fries and oxidation of frying oil in short time.Vacuum frying has good potential to be applied for development of SNACKS from FRUIT AND VEGETABLES with health benefits and better qualities.
How does vacuum fryer work?
Rapid removal of water from the food surface and inwards under reduced pressure at frying temperatures below the normal atmospheric boiling point of the oil results in high quality fried products. An appropriate vegetable oil is used as the heat transfer medium to cook the product. However, the low temperature and pressure reduces the absorption of fat by as much as 42%.
Advantages of vacuum fried food
Vacuum fried products contains lesser oil content.
Lower operating temperature during vacuum frying, reduce 94% of acrylamide formation in potato chips.
Efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching.
Vacuum-fried products have better nutritional quality due to retention of essential phytochemicals and essential nutrition.
Enhanced colour due to lesser oxidation.
Oil degradation is much lesser than normal frying.