1. Principle:
Under the vacuum condition, the moisture of food vapor and make the temperature decrease. This frying unit takes the edible vegetable oil as heat transfer medium, the moisture of food rapidly evaporate and eject to realize low temperature frying.
2. Structure and Properties:
This frying unit is composed of heating system, vacuum system, pneumatic system, de-oiling system, water cooling system, electric control system and pipelines.
3. Advantages:
a. High oil utilization
b.Low oil consumption
c.Save the original variety of nutrients
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Type
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MS6J2-J20
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De-oiling speed(r/min)
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200-400
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Capacity(kg/h)
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20
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Limiting vacuum(MPa)
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-0.1
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Oil temperature(℃)
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80-110
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Heating way
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Heating way
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Steam
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Steam pressure(MPa)
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0.2-0.4
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Power(kw)
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Vacuum pump
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11
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De-oiling motor
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0.75
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Overall dimension(mm)
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5600*1900*3700
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Voltage(V)
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380/220
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