The U-shaped pot of Vacuum Type Horizontal Axis Jacketed Kettle is evacuated, the jacket is heated by steam, and the combined transmission of stepless speed change and worm gear and reducer increases the stirring torque of the horizontal axis. During the tumbling and stirring process, the agitator is in full contact with the pot body to ensure that there is no stirring dead angle. The opening, unloading and reset of the pot body are controlled by hydraulic and mechanical transmission, which is easy to operate. Vacuum frying can reduce the frying temperature, and is especially suitable for frying high-viscosity materials, avoiding changes in color and taste caused by excessive heating, and maintaining the original color and aroma of the material. The frying efficiency is improved, the energy consumption is reduced, and the frying time is shortened.
It is used for food processing of high viscosity such as bean paste, fruit puree, jam, meat floss, etc., and for cooking and vacuum compression of high-viscosity materials such as donkey-hide gelatin.
Meat and Sausage
Fruits and Vegetables