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Product Description
FVC is it with fresh fruits and vegetables as the main raw material, edible vegetable oil as a heat medium, the use of low-temperature vacuum frying (VF-Vacuum Fryer) and other advanced technology, in a very short period of rapid dehydration, get moisture low fruit and vegetable food, low oil content, crisp and not greasy, preserved fruits and vegetables original shape, color, smell, taste, and rich in nutrients vitamins, minerals, fiber, etc., with sugar, salt, low-fat, low heat and other features.
Low-temperature vacuum fried food applicable scope
1, fruits: such as apples, bananas, kiwi, pineapple, jujube, strawberries, pineapple, etc.
2,Vegetables: such as carrots, turnips, sweet potatoes, squash, garlic, onion, mushroom, melon, okra, etc.
3, meat categories: such as beef, fish, shrimp, octopus and so on.
Vacuum frying process
Raw materials→screening→ washing→slicing (cut)→fixation (color guard)→drain→freezing→thawing→impregnation (vacuum impregnation)→wash→drain→vacuum frying→vacuum off the oil→seasoning→packaging→warehousing.
The model of the fried chip processing
Â
 Parameter
GYVF-50
GYVF-100
Capacity
50kg/batch
100KG/BATCH
TimeÂ
30min
30min
Vacuum
- 0.096Mpa
- 0.096Mpa
Oil temperature
80~100
80~100
Heat source
Heat Â
steam
steam
ConsumptionÂ
250KG/H
500kg/h
Steam pressure
0.2~0.4Mpa
0.4-0.8Mpa
Heating type
External circulation pump
External circulation pump
De-oilÂ
0~240n/min
0~240n/min
Cooling water(T/h)
25 T/H
50t/h
Power
Voltage
3N~380V/220V
3N~380V/220V
Total power
19KW
38kw
Product Description
FVC is it with fresh fruits and vegetables as the main raw material, edible vegetable oil as a heat medium, the use of low-temperature vacuum frying (VF-Vacuum Fryer) and other advanced technology, in a very short period of rapid dehydration, get moisture low fruit and vegetable food, low oil content, crisp and not greasy, preserved fruits and vegetables original shape, color, smell, taste, and rich in nutrients vitamins, minerals, fiber, etc., with sugar, salt, low-fat, low heat and other features.
Low-temperature vacuum fried food applicable scope
1, fruits: such as apples, bananas, kiwi, pineapple, jujube, strawberries, pineapple, etc.
2,Vegetables: such as carrots, turnips, sweet potatoes, squash, garlic, onion, mushroom, melon, okra, etc.
3, meat categories: such as beef, fish, shrimp, octopus and so on.
Vacuum frying process
Raw materials→screening→ washing→slicing (cut)→fixation (color guard)→drain→freezing→thawing→impregnation (vacuum impregnation)→wash→drain→vacuum frying→vacuum off the oil→seasoning→packaging→warehousing.
The model of the fried chip processing
Â
 Parameter
GYVF-50
GYVF-100
Capacity
50kg/batch
100KG/BATCH
TimeÂ
30min
30min
Vacuum
- 0.096Mpa
- 0.096Mpa
Oil temperature
80~100
80~100
Heat source
Heat Â
steam
steam
ConsumptionÂ
250KG/H
500kg/h
Steam pressure
0.2~0.4Mpa
0.4-0.8Mpa
Heating type
External circulation pump
External circulation pump
De-oilÂ
0~240n/min
0~240n/min
Cooling water(T/h)
25 T/H
50t/h
Power
Voltage
3N~380V/220V
3N~380V/220V
Total power
19KW
38kw
Model NO.: GY-16
Trademark: Genyond
Specification: ISO9001, CE
Origin: Shanghai, China
HS Code: 84386000
Model NO.: GY-16
Trademark: Genyond
Specification: ISO9001, CE
Origin: Shanghai, China
HS Code: 84386000