Fruit & Vegetable Fryer

Equipment Introduction

The fruit and vegetable fryer is specially designed for various fruits, vegetables, and root crops. It is available in several structural forms, including atmospheric pressure continuous type, low-temperature vacuum type, and dual?pot alternating type, meeting the frying requirements of different fruit and vegetable characteristics.

This series of fruit and vegetable fryers adopts advanced low-temperature vacuum (90-110°C) or atmospheric pressure oil layer heating technology, equipped with an efficient oil circulation filtration system to ensure constant frying temperature, preserving the natural color, nutrition, and flavor of fruit and vegetable chips while significantly reducing oil content. The equipment is suitable for chip processing of plantain, banana, jackfruit, seaweed, ginger, garlic, onion, potato, and other fruits and vegetables. With high automation, energy saving and environmental protection, it is an ideal choice for fruit and vegetable chip production enterprises.

Equipment Composition

Equipment Features

1. The main body is made of high?quality SUS304 food?grade stainless steel with adequate thickness, robust and corrosion?resistant, complying with national food safety and hygiene standards and meeting the high hygiene requirements of fruit and vegetable processing.

2. An optional low?temperature vacuum frying system (absolute pressure 0.02MPa, oil temperature 90-110°C) is available, which dehydrates under low?oxygen, low?temperature conditions, completely avoiding high?temperature oxidation and sugar caramelization, perfectly preserving the natural color and nutritional content of fruits and vegetables, and reducing oil content by 25% compared to traditional methods.

3. The unique double?layer mesh belt with flexible pressing device is designed for sticky materials such as banana and jackfruit. A food?grade non?stick coating prevents sticking and breakage, increasing finished product integrity by 20%.

4. Equipped with an efficient dynamic oil residue filtration system that continuously separates fine debris produced during frying, greatly extending oil life and reducing oil consumption per ton by 30%.

5. Fully automatic PLC control system with PID temperature control module ensures precise temperature within ±1℃. Preset process curves for different fruits and vegetables (plantain / seaweed / onion / garlic) are available, and multiple safety devices such as over?temperature protection and low?oil alarm enable continuous, safe production.

Technical Parameters

Working Principle

Frying principle: In atmospheric pressure mode, the oil temperature is raised to the set value (typically 160-180°C) via a burner or electric heating tubes. Fruit and vegetable slices are immersed in hot oil, where surface moisture rapidly vaporizes, forming a crispy crust. In vacuum mode, the closed fryer is evacuated to 0.02MPa, and the oil temperature is lowered to 90-110°C. Under reduced pressure, moisture boils at a lower temperature, allowing dehydration without burning or browning. Fine debris is removed by the oil circulation filtration system, and clean oil returns to the tank, ensuring stable oil quality during continuous operation and keeping the oil clear.

Production Results

Frying Effect