Low-Temperature, Vacuum Frying and Centrifugal De-

Features: 1) Vacuum frying is a process to vacuum fry and deoil food under rather low temperature 2) The vacuum fry can prevent the loss of nutrient of the food from high temperature, and it can keep effectively the original colors and flavor of the food and reduce the processing cost 3) The oil content rate of the food is below 15% 4) It reserves and condenses well. And it is crispy and delicious 5) The equipment is made of stainless steel material and it meets the sanitary requirement of the food 6) It is safe, reliable and easy to operate 7) The centrifugal deoiling technology for vacuum fry has wide adaptability and unique effect 8) It is mainly used for fruits (apple, banana, pineapple, peach), vegetables (carrot, pumpkin, snap bean, sweet potato, taro, garlic, green pepper, onion), dry fruits, Chinese date, peanut, and other aquatic products and meatsParameter: 1) Model: LTFM-I 2) Tank diameter (mm): DN1000 3)Vacuum degree (MPa): -0.098 4) Steam pressure: 0.250.3 Mpa 5) Oil volume (L): 450L 6) Centrifugal spinning speed (rpm):300 7) Net weight (kg): 2,500 8) Dimension (mm): 2500x 1400x 3850