Commercial low temperature industrial vacuum fryer dry pan fruits

Commercial low temperature industrial vacuum fryer dry pan fruits

The low temperature vacuum fryer has a system with an integrated design of heating, frying, oil storage, deoiling, dehydration, and oil filtration, which can continuously complete the operation under vacuum. The product not only has low oil content, but also can effectively reduce the harm caused by oxidation when it is processed under this relatively anoxic condition. The low-temperature vacuum fryer uses edible oil as the heat transfer medium, and the water inside the food will evaporate rapidly and spray out, making the tissue form a loose and porous structure.