✔ Low-Temperature Vacuum Frying: Vacuum frying typically operates at oil temperatures below 120°C, helping reduce nutrient loss and high-temperature oxidation.
✔ Lower Oil Content:The oil content of the finished products can typically be controlled below 25%, delivering a crispy texture with less greasy taste.
✔ Better Retention of Natural Qualities:Helps preserve the original color, aroma, flavor, and certain vitamins and nutrients of fruits, vegetables, and other food ingredients.
✔ Improved Oil Utilization:Lower frying temperatures help reduce excessive oil polymerization and the formation of undesirable compounds, while extending the usable life of frying oil and reducing production costs.
✔ Crispy and Porous Texture: Rapid moisture removal creates a light, porous structure, combining the natural flavor of the raw materials with a crispy texture.
✔ Automated Production: Supports automated operation and provides a cleaner working environment, making it suitable for standardized and continuous food production.
Reduces the boiling point of water, allowing food materials to be rapidly dehydrated and fried at relatively low temperatures.
Helps minimize oxidation, discoloration, and flavor degradation during frying.
Suitable for the development of healthier snack foods with lower fat content and high dietary fiber, depending on the raw material and process.
Enables precise and stable control of frying temperature, vacuum level, and frying time.
Slower oil oxidation helps extend the usable cycle of frying oil.
Suitable for a wide range of raw materials and recipes, helping manufacturers expand their product portfolio and increase product value.
The enclosed working environment is suitable for continuous, standardized, and hygienic production in food processing plants.
Designed for uninterrupted industrial far infrared cooking, significantly increasing factory throughput and daily productivity.
Advanced far infrared radiation cooking combined with an optimized hot-air circulation system maximizes thermal efficiency and cuts costs.
The precision of far infrared ray cooking ensures uniform heat distribution, resulting in consistent moisture content and better color retention.
Suitable for baking fruits, vegetables, seafood, meat, and herbs using our tailored far infrared cooking system solutions.
The compact multi-layer configuration maximizes your far infrared cooking capacity while minimizing valuable floor space requirements.
A clean far infrared cooking process with no secondary contamination, supporting sustainable and responsible food production.
Phone:0086-15908033216
E-mail: olivia.xinye@gmail.com
Whatsapp/WeChat: +86 15169588915
ADD: No.78, Jianqiao Road, Shunwang Sub-district, Zhucheng City, Weifang City, Shandong Province
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