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Low Temperature Vacuum Frying

Raw Material: Potato/radish/Taro/Okra/Banana/Apple/Yam etc.

Capacity: 50-2000 Kg/h

Voltage: 220V/380V

Power: Customization

Material: SUS304 Stainless Steel

Energy: Electricity, Diesel, Steam,Gas

Dimension(L*W*H): Customization

Warranty: 1 Year

Introduction

The Low-Temperature Vacuum Fryer operates by creating a vacuum environment that lowers the boiling point of water and oil, allowing frying to occur at much lower temperatures than conventional frying methods. This technique is ideal for producing high-quality, healthy snacks and products that retain their natural characteristics.

Technical Specifications

Model	Belt width (mm)	Length (mm)	Heating method	power	capacity
LK-2500	300/400	2500	electric/gas/Diesel/ Steam	36 kW	100 kg/h
LK-3500	400/600/800	3500	electric/gas/Diesel/ Steam	48 kW	200 kg/h
LK-4500	600/800/1000	4500	electric/gas/Diesel/ Steam	72 kW	300 kg/h
LK-5500	600/800/1000	5500	electric/gas/Diesel/ Steam	120 kW	500 kg/h
LK-6500	600/800/1000	6500	electric/gas/Diesel/ Steam	144 kW	800 kg/h
LK-8500	600/800/1000	7500	electric/gas/Diesel/ Steam	180 kW	1000 kg/h
LK-11000	600/800/1000	8500	electric/gas/Diesel/ Steam	240 kW	2000 kg/h

Note: Technical specifications may change without notice due to ongoing technological advancements.

Applications

Banana Chips
Vegetable Chips
Broccoli
Pumpkin slices
Apple
Kiwi
Seafood
Sweet Potato Fries

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Key Features

Preservation of Nutrients The vacuum frying process helps retain more vitamins, minerals, and antioxidants compared to traditional frying methods.
Enhanced Flavor and Color Foods maintain their natural color and flavor due to the reduced oxidation and lower frying temperatures.
Reduced Oil Absorption The vacuum environment reduces oil absorption, leading to lower-fat products.
Crisp Texture Achieves a crispy texture similar to traditional frying but with a healthier profile.