2021 Good Quality Heat And Control Potato Chips Line - Automatic fruit and vegetable crisp chips puffing production line – INCHOI

Equipment Introduction:

◆Varying temperature and pressure difference puffing, as the name show is basis on the principle of popcorn, put the pre-treated fruit and vegetable into the pressure pot, evaporate the inner moisture by steam heating to achieve the same temperature between inner and outer part of the material, at the same time generate vapor to lead pressing continuously rise and set a pressure value, when reach the target pressure ,flashily release pressure to evaporate the inner moisture of the fruit and vegetable ,there will be a huge vapor pressure difference in the inner part of the material to make the cell and organization puff .Finally through vacuum low temperature drying to make the inner moisture content under 5%, take out the fruit and vegetable crisp chips after cooling .This equipment can maintain the nutritional content and fresh flavor of fruits and vegetable, complete dehydration, crispy texture, full shape and uniform expansion.

Applicable Scope:

◆With appropriate production technology, it can process a variety of fruits and vegetables, such as mulberry, waxberry, raspberry, blueberry, chickpea, gold pear, mango, apples, dates, kiwis, dragon fruits, blackcurrant, cantaloup, wolfberry, pineapple, bananas , Kelp, strawberries, tomatoes, carrots, eggplant, mushrooms, garlic, and so on.

Equipment feature:

◆Maximally keep the nutrient content, micro-element and mineral element of the fruit and vegetable during processing. No noise ,no pollution, low energy consumption during production, and meet environment protection requirements and food hygiene standards. Stable performance, simple operation, convenient maintenance, safe and efficient.

Product Description

The vacuum low temperature puffing system is mainly composed of a pressure tank and a vacuum tank which is 5-10 times larger than the pressure tank. After pretreatment, the fruit and vegetable raw materials were dried to moisture content of 15%-25% (the water content of different fruits and vegetables is different). Then, fruits and vegetables are placed in a pressure tank. By heating and pressing, the evaporation and flashing of water in fruits and vegetables suddenly to achieve the purpose of expansion of fruit and vegetable cells.

Machine Parameter