Full Automatic Plantain Chips Machines

Model NO.: GYPC
Material: Stainless Steel
Turn-Key Project: Yes
Capacity: Design as Customer Request
Warranty: 2 Years
Trademark: GY
Transport Package: Standard Export Package
Specification: CE&ISO9001
Origin: Shanghai China
HS Code: 84386000
Model NO.: GYPC
Material: Stainless Steel
Turn-Key Project: Yes
Capacity: Design as Customer Request
Warranty: 2 Years
Trademark: GY
Transport Package: Standard Export Package
Specification: CE&ISO9001
Origin: Shanghai China
HS Code: 84386000
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 
 
 
  Parameter  GYVF-50 GYVF-100
Capacity  50kg/batch 100KG/BATCH
Time   30min 30min
 Vacuum  - 0.096Mpa - 0.096Mpa
Oil temperature 80~100 80~100
Heat source  Heat    steam steam
Consumption   250KG/H 500kg/h
Steam pressure  0.2~0.4Mpa 0.4-0.8Mpa
Heating type External circulation pump External circulation pump
De-oil   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
 
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 
 
 
  Parameter  GYVF-50 GYVF-100
Capacity  50kg/batch 100KG/BATCH
Time   30min 30min
 Vacuum  - 0.096Mpa - 0.096Mpa
Oil temperature 80~100 80~100
Heat source  Heat    steam steam
Consumption   250KG/H 500kg/h
Steam pressure  0.2~0.4Mpa 0.4-0.8Mpa
Heating type External circulation pump External circulation pump
De-oil   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
 

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