Description: • Vacuum fry is a process to vacuum fry and de-oil food under rather low temperature. The vacuum fry can prevent the loss of nutrient of the food from high temperature, and it can keep effectively the original colors and favor of the food and reduce the processing cost. The oil content rate of the food is below 15%. It reserves and condenses well. And it is crisp and delicious. The equipment is made of stainless steel material and it meets the sanitary requirement of the food. It is safe and reliable and easy to operate. RAW MATERIALS & YIELD Most of fruit and veg which are very easy to be obtained and have attractive color, special flavor, more nutrition and low cost are much preferred to produce the crisp chips. Especially raw materials which can't be processed by traditional frying method, as pineapple、strawberry、cucumber etc. Raw materials used in common are as followed: Fruits: Apple, Pear, Persimmon, Banana, Pineapple, Peach, Mango, Strawberry, Chinese gooseberry, (star fruit), Muskmelon etc. Vegetables: Onion, Carrot, Sweet potato, Potato, Pumpkin, Okra, Balsam pear, Taro, Lotus root, Kidney bean, Mushroom, Cucumber, etc. Nuts: Peanut, Almond, Pea, Walnut, etc. Aquatic products: Fish, Shrimp, Shellfish, etc. Others: Bean Product, meat, Chinese herbal medicine, etc. ADDITIONAL & PACKING MATERIALS Additional materials： Frying oil： Palm oil、Refined vegetable oil. Assistant: Sugar, Maltose, Salt, Natural flavoring, etc. Packing materials: Aluminum foils or iron aluminum. And paper easy-pulling pot. Structure and work principle: It consists of vacuum fryer, vacuum system, oil-filtering and heating system and electric control unit. The vacuum system consists of water ejector, centrifugal pump, pipeline and cooling water tank. The oil-filtering and heating system consist of circulation oil pump, oil filter, plate heat exchanger and pipeline. The batch vacuum fryer consists of frying chamber, storage chamber and de-oiling chamber. There are vacuum gauge, discharge valve, checking glass, oil level gauge and lamp on the fryer body. There is a preheated in the storage chamber. The deoiler consists of speed reducer, inverter for adjusting de-oiling speed, main shaft, basket frame and baskets. When operation, put the material into baskets first, start vacuum system and oil circulation pump. After some time, start the speed reducer to de-oil. The frying time, de-oiling time, de-oiling speed and oil temperature are preset and auto controlled. NO. NAME TECHNICAL 1 Diameter (mm) Φ500 Φ800 Φ1000 Φ1200 2 Quantity of frying basket (sets) 2 3 Max. Worked pressure of sandwich structure (Mpa) -0.098 4 Worked temperature of sandwich structure (℃) 80～120 5 Heating method Eclectic power 6 Vacuum pump power（kw） 5.5 7.5 11 15 7 Heating power（Eclectic power） 24 45 54 63 8 Installed capacity（kw） 32/8 55/10 70/15 85/20 9 De-oil speed（rpm） 900 650 500 435 10 Volume of frying basket（L） 35 100 150 220 11 Capacity (kg/h) 7.5 22 35 50 12 Fuel consumption （L） 100 280 400 600 13 Installed area（M2） 6 10 14 20