VACUUM FRUIT & VEGETABLE CHIPS EQUIPMENT

FRUIT & VEGETABLE CHIPS
FRUIT CHIPS: Apple, Banana, Guava, Jackfruit, Kiwifruit, Mango, Peach, Pear, Pineapple, Starfruit, ...etc.
THEORY & METHOD
Vacuum frying by the principle of low pressure-low boiling point.
Keeping on natural color and flavor in the chips.
RAW MATERIAL
Fruit, Vegetable, Sugar, Maltose, Glucose, Vegetable oil and seasonings.
PROCEDURE

MACHINE DESCRIPTION

PILOT-TYPE

TWIN-50

TWIN-100
Capacity (Kg/Hr Chips)

A. Potato, Sweet Potato, Taro, etc.

B. Apple, Pineapple, Banana, Greenbean, etc.


25

10

50

20 ~ 25

100

40 ~ 50
Vacuum (mm Hg)
720
750
750
Diameter of retort (mm)
770
770
1216
No. Of retort
1
2
2

Dimension of equipment (mm)
L. 2000

W. 1500

H. 3000
L 4500

W. 1500

H. 3000
L. 5000

W. 3100

H. 3900
Pump power (Hp)
7.5
20
40
Total power (Hp)
11.5
28
48
No. Of steam jacket
1
2
2
Specification of boiler (Kg/Hr)
200
500
1000
Main material of equipment
Stainless SUS-304
Stainless SUS-304
Stainless SUS-304
Main power (person)
1
2
3