Dual-chamber vacuum frying machine (vacuum frying machine, fruit and vegetable frying machine, frying equipment) 
 Product parameters: 
 Model ZK -1500 C ZK -3800 C ZK -6100 C ZK -9000 C 
 Size (mm) φ 500 φ 800 φ1000 φ1200 
 Baskets Dimensions (mm) φ400 * 240 φ700 * 240 φ900 * 240 φ1100 * 240 
 The number of baskets 2 2 2 2 
 Working vacuum (Mpa) -0.098 ~ -0.1 -0.098 ~ -0.1 -0.098 ~ -0.1 -0.098 ~ -0.1 
 Operating temperature (℃) 80 ~ 120 80 ~ 120 80 ~ 120 80 ~ 120 
 Pump power (kw) 4 5.5 7.5 11 
 Electric heating Electric / Steam Electric / Steam Electric / Steam 
 Electric heating power (kw) 15 36 45 54 
 Installed capacity (kw) 20 42/6/6 53/6/6 65/6/6 
 Other components with the cooling water does not contain non-cooling tower cooling tower cooling tower free 
 Yield 40-50kg / h 110-130kg / h 190-210kg / h 290-310kg / h 
 Output (8h) 150 tons / year of 380 tons / year 610 tons / year 900 tons / year 
 Dimensions (mm) 1500 * 1000 * 2500 2000 * 1500 * 2500 2200 * 1800 * 2500 2500 * 1800 * 2500 
 Processed food type: 
 ① fruits: apples, kiwi fruit, banana, jackfruit, persimmon, strawberry, grape, peach, pear, etc.; 
 ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green pepper, pumpkin, onion, etc.; 
 ③ dry fruit: dates, peanuts, etc.; 
 ④ aquatic products and poultry meat. 
 Description: 
 Dual-chamber vacuum frying machine is "Xu public" company developed the third generation of the latest vacuum frying equipment, is currently the world's newest, most energy efficient, safest, most practical frying equipment; 
 The first generation of single-chamber vacuum frying machine, the second generation of water and oil mixed vacuum frying machine, the third generation of dual-chamber vacuum frying machine. 
 First, the double-chamber vacuum frying machine features: 
 1, heating, frying, oil, oil removal, dewatering, oil filter integrated design, complete continuity in a vacuum, the product of low oil content, products in the vacuum state, in which hypoxic conditions relative to food processing, can reduce or even avoid the oxidation (eg, fatty acids lost, enzymatic browning and other oxidative deterioration, etc.) that harm. In the vacuum state, heat the oil as a medium of food within the water (free water and some combination of water) will rapidly evaporate and smoke, enabling organizations to form porous structure; 
 2, the automatic control of temperature and pressure (vacuum), no heat, no over-voltage, to ensure product quality and safety; 
 3, de-oiling frequency control, low oil and oil rates for all products; 
 4, the oil-water separation system can separate oil cooling water evaporation, reduce pollution of the water cycle and improve the utilization of water repeatedly to reduce oil consumption; 
 5, oil filtration system: the upper and lower tanks, dual chamber heating system, individually controlled heating, when the loop filter frying oil, oil is always clean, and reduce oil waste; 
 6, the machine uses stainless steel material, with high efficiency, stable performance, easy to install and so on. 

 Second, the double-chamber vacuum fried foods advantages: 
 1, Color effect: vacuum frying, frying temperature is greatly reduced, and the fryer is also a significant reduction in the oxygen concentration. Fried foods not fade, discoloration, browning, you can keep the color of raw materials. Heat easily, such as brown kiwi, the use of a vacuum frying, can keep their green. 
 2, Paul Hong effect: vacuum frying, the sealing material is heated under vacuum. Raw material in the majority of water-soluble flavor components, are not dissolved in oil, and with the dehydration of raw materials, which further concentrates the flavor ingredients. Therefore, the vacuum frying technology can save the raw material itself has a good flavor. 
 3, lower level of fat deterioration: Deterioration of frying oils, including oxidation, polymerization, thermal decomposition, and water or water vapor exposure produced with the oil hydrolysis based. In the vacuum frying process, oil is vacuum state, the gas dissolved in oil in a large number of escape quickly, resulting in less water vapor pressure, and the frying temperature is low, therefore, greatly reduce the degree of oil deterioration. 

 Third, the process characteristics: 
 1, vacuum frying at low temperature (80 ~ 120 ℃) of fried foods, dehydration, high temperature can effectively reduce the destruction of food nutrients. 
 2, vacuum frying oil has a unique effect off. Currently used: ① fruits: apples, kiwi fruit, banana, jackfruit, persimmon, strawberry, grape, peach, pear, etc.; ② vegetables: tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green pepper, pumpkin , onions, etc.; ③ dried fruit: dates, peanuts, etc.; ④ aquatic products and poultry meat. 
 3, low-temperature vacuum frying to prevent deterioration of edible oils and fats bad, do not have to join other anti-oxidants, can increase the oil repeated utilization and reduce costs. The oil content of fried foods generally as high as 40% to 50%, while the oil content of fried food vacuum at 10% -20%, -40% 30% saving, fuel efficiency significantly. Food crisp and not greasy, can be stored with good performance. 
 4, in a vacuum state, the fruit and vegetable cells the rapid vaporization of the water gap, inflation, the gap expanded, expanded effects, crisp and delicious products, and possessed a good rehydration properties.