Hot Sell Automatic Banana Chips Production Line
|FOB Price:||US $99,999 / Piece|
|Min. Order:||1 Piece|
|Min. Order||FOB Price|
|1 Piece||US $99,999/ Piece|
|Production Capacity:||800 Sets Per Year|
- Model NO.: XJP
- Voltage: 380V
- Customized: Customized
- Trademark: GENYOND
- Specification: as customer capacity
- HS Code: 84386000
- Type: Dehydrator
- Power: 1.1KW
- Turn-Key Project: Automation
- Transport Package: Wooden Packing
- Origin: China
This line uses advanced vacuum frying technology that combined frying and dehydration, put the sample in a vacuum state, the absolute pressure below atmospheric pressure, in such a relative hypoxia circumstances, food processing can reduce or even avoid the harm of oxidation (Eg, fatty acids lost, enzymatic browning and other oxidative deterioration, etc.)
Fruit and vegetable chips were made from variety of fresh fruits and vegetables by low-temperature vacuum frying. The chips maintained the original color, flavor and nutrition of the fruit and vegetable and without the use of chemical additives, it has many advantages like low fat, low calorie and high fiber characteristics, crispy and delicious, good for health
Raw material » Peel » Wash » Shape » Freeze » Pre-cook » Dipping » Vacuum fry » De-oil » Flavoring » Packaging
Fried banana chips -process flow-chart
Green, under-ripe bananas
Peeling (as quickly as possible to avoid browning)
Soaking in citric acid or ascorbic acid solution
Slicing into 5-8mm thick slices, ensure uniform size pieces
Soaking in ascorbic acid, honey dip or citric acid solution for 3-5 minutes
Drying for 5-6 hours at 60°C (optional) until rubbery texture
Frying (180-200°C) until golden brown
Storage - in a cool place away from direct sunlight. Up to 2 months
Main Feature Of Our Production Line:
1.Special Design For Vaccum Frying Apple Chips/ banana chips / Making From Fresh fruits
2.Flexible configuration to make this line ,according to different requirements of end products.
3.According to different investment and product structure preferred ,clients can require average ,middle or high level processing equipment.
4.Whole line with feature as high level automatically ,easy operation,safe funciton and low cost.
5.Whole line adopt sanitary design, can clean thoroughly ,with high level sanitation.
General Introduction of vacuum frying machine
This Double Chamber Vacuum Frying Machine is the third generation vacuum drying device .It is also the latest ,most energy saving ,safe and economical drying device.
Main Feature Of Our Vacuum Frying Machine
1.Top &Bottom Chamber Applied .No Frying oil back when de-oiling process is on .At the same time ,lower oil and water rate.Perfect design for frying ,de-oiling ,de-watering and oil filtration in vacuum stage .Rather low content rate and whole frying-de-oiling-de-watering-oil filtration process go on under negative pressure .It can obviously prevent the harm of oxidation(such as fat rancidity, enzymatic browning and other oxidation reactions ).Under the vacuum stage , by heating medium of oil , the water inside the apple chip (Free Moisture And Part Of Bond Water ) will rush out by rapid vaporation .The Porous structure of fried apple chip will be formed during this process.
2.Automatic Temperature Control .No overheat or over pressure .Top quality and safe operation.
3.Whole body made of food level stainless steel .
Advantage Of Vacuum Frying Foods:
1.Color Protection:Vacuum frying.Low temperature frying and low concentration of oxygen in frying chamber.Fried foods will not get fade easily.It can be of obviously in color protection.Take the kiwi fruits can only be remain the original color by vacuum frying.
2.Original Smell Protection.Vacuum frying and the water-solubility material of material smell will not dissolving out in oil .With water loss ,the smell material can be gretly concentrated.
3.Reduce the Deterioration degree of fat.Frying oil Deterioration degree included oxidation, polymerization, and maldecomposition.Under the vacuum stage ,any air inside drying oil will come out quickly and low pressure steam.very low temperature frying process.So the deterioration of oil can be greatly reduced.
4.Frying process under temperature of 80--120 °C ,it can greatly reduced the loss and destroy of nutrient component in fried items.
5.Excellent deoiling effect.
6.Widely used in frying of fruits ,vegetables and dry fruits .
7.Low temperature frying and oil can be saved for next time frying .
|Specification (mm)||φ 500||φ 800||φ 1200|
|Material Bucket Size||φ400*240||φ700*240||φ960*660|
|Naterial Bucket Quantity||2||2||2|
|Frying Vacuum Degree (Mpa)||-0.09~ -0.098||-0.09~ -0.098||-0.09~ -0.098|
|Vacuum Pump Power (KW)||4||5.5||15|
|Heating Source||Electric||Electric/Steam Heating||Electric/Steam Heating|
|Heating Power (KW)||15||36||100|
|Install Capacity (KW)||20||42/6/6||120/40/20|
|Material Frying Capacity(Kg Per Time)||10--15||20--50||100--150|