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低溫油炸機主要特點：

1、加熱、油炸、儲油、脫油、脫水、油過濾一體化設計，在真空下連續性完成，產品含油量低，產品處于負壓狀態，在這種相對缺氧的條件下進行食品加工，可以減輕甚至避免氧化作用(例如脂肪酸敗、酶促褐變和其他氧化變質等)所帶來的危害。在負壓狀態，以油作為傳熱媒介，食品內部的水分(自由水和部分結合水)會急劇蒸發而噴出，使組織形成疏松多孔的結構;

2、自動控制溫度和壓力(真空度)，無過熱、無過壓，確保產品質量和安全生產;

3、脫油采用變頻調速，適合含油率低和含油率高的所有產品;

4、油水分離系統可將蒸發的水油冷卻分離，減少水循環的污染，提高水的反復使用率，減少油的損耗;

5、油過濾系統:上下油罐、雙室加熱系統、單獨控制加熱、油炸時循環過濾油，使油脂始終保持清潔，且減少了油的浪費;

6、該真空油炸機采用國標不銹剛材料制成，具有工效高、性能穩定、安裝使用方便等特點。

The main features of low temperature fryer are as follows

1. The integrated design of heating, frying, oil storage, deoiling, dehydration and oil filtration is completed continuously under vacuum. The oil content of the product is low and the product is in a negative pressure state. Food processing under this relatively anoxic condition can reduce or even avoid the harm caused by oxidation (such as fatty rancidity, enzymatic browning and other oxidative deterioration). In the negative pressure state, when oil is used as the heat transfer medium, the water inside the food (free water and part of the combined water) will evaporate rapidly and eject, resulting in the formation of porous structure;

2. Automatic control of temperature and pressure (vacuum), no overheating, no overpressure, to ensure product quality and safety in production;

3. Frequency conversion speed regulation is adopted for deoiling, which is suitable for all products with low oil content and high oil content;

4. The oil-water separation system can cool and separate the evaporated water and oil, reduce the pollution of water circulation, improve the reuse rate of water and reduce the loss of oil;

5. Oil filtering system: upper and lower oil tanks, double chamber heating system, separate control of heating, circulation and filtration of oil during frying, so as to keep grease clean and reduce oil waste;

6. The vacuum frying machine is made of stainless steel material with high efficiency, stable performance and convenient installation and use.