1. Shandong Jiaxin Industrial Equipment Co., Ltd. manufactures large-scale low-temperature frying machines featuring integrated design for heating, frying, oil storage, de-oiling, dehydration, and oil filtration. The entire process is continuously completed under vacuum, yielding products with low oil content. The products remain in a negative pressure state, enabling food processing under relatively oxygen-deficient conditions to mitigate or avoid oxidative hazards (e.g., fat rancidity, enzymatic browning, and other oxidative deteriorations). In this negative pressure environment, with oil as the heat transfer medium, internal moisture (free water and partial bound water) rapidly evaporates and erupts, forming a porous structure in the material.

2. Automatic temperature and pressure (vacuum level) control prevents overheating or overpressure, ensuring product quality and operational safety.

3. De-oiling employs frequency conversion speed regulation, suitable for products with both low and high oil content.

4. The oil-water separation system cools and separates evaporated water and oil, reducing water cycle pollution, improving water reuse rates, and minimizing oil loss.

5. Oil filtration system: Includes upper/lower oil tanks, dual-chamber heating systems, independent heating control, and cyclic oil filtration during frying, ensuring continuous oil cleanliness and reduced waste.

6. Constructed with stainless steel, this machine offers high efficiency, stable performance, and user-friendly installation.

Principle of Vacuum Low-Temperature Frying Dehydration Dryer
Fruit and vegetable crisps use fresh fruits and vegetables as primary raw materials, with edible vegetable oil as the thermal medium. Utilizing vacuum low-temperature frying technology, they achieve rapid dehydration and drying within an extremely short time, producing low-moisture-content crispy foods with minimal oil content. These products retain the original shape, color, aroma, and flavor of the raw materials while preserving vitamins, minerals, fiber, and other nutrients. They exhibit characteristics of low sugar, low salt, low fat, and low calories.

Applicable Food Categories for Vacuum Low-Temperature Frying:

• Fruits: Apple, banana, kiwi, pineapple, winter jujube, strawberry, jackfruit, fig, etc.

• Vegetables: Radish, sweet potato, pumpkin, onion, edible fungi, winter melon, okra, shiitake mushroom, potato, sweet potato, etc.

• Meats: Beef, fish, shrimp, pork, octopus, etc.