China Fixed Competitive Price Tin Can Capping Machine - 200kg/h Vacuum Puffed Apple Chips Potato Chips Production Line Machinery – JUMP factory and manufacturers

Fixed Competitive Price Tin Can Capping Machine - 200kg/h Vacuum Puffed Apple Chips Potato Chips Production Line Machinery – JUMP

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Fixed Competitive Price Tin Can Capping Machine - 200kg/h Vacuum Puffed Apple Chips Potato Chips Production Line Machinery – JUMP Detail:

Overview

Quick Details

Condition:: New

Place of Origin:: China

Brand Name:: Jumpfruits

Model Number:: PGP200

Type:: Apple chips processing line

Voltage:: 380V

Power:: 120kw

Weight:: 10T

Dimension(L*W*H):: Depends on actual

Certification:: ISO

Year:: 2019

Warranty:: 1 Year

After-sales Service Provided:: Field installation, commissioning and training

Product name:: automatic apple chips making machine

Application:: Fruit chips processing line

Function:: Cleaning,cutting, drying

Usage:: Fruit Processing Line

Capacity:: 200kg/h

Color:: Customers’ Requirements

Heating source:: Elctricity

Supply Ability

Supply Ability:: 5 Set/Sets per Month vacuum fried apple chips production line

Packaging & Delivery

Packaging Details: in one 40” GP

Port: Shanghai

Lead Time :

Quantity(Sets)	1 – 1	>1
Est. Time(days)	60	To be negotiated

Product Description

Fully automatic vacuum puffing/fried apple chip production line.

Apple chip processing process: feeding improvement → bubbling to hair to do miscellaneous cleaning → pre-protection color buffer sink → peeling and enucleation → soaking lifting (2 sets) → fruit selection (2 sets) → waste conveying 1 → waste conveying 2 →Slice→Uplift (2 sets)→Color protection→Uploading→Dewatering→Unloading lifting→lifting→vibrating fabric→multilayer drying line→vacuum puffing (2 sets)→packaging

Due to the presence of vacuum, dehydration occupies a very important position, so in a sense, it is very different from normal temperature frying. Its basic principle is to use three different physical phenomena of oil and water under decompression conditions:
1 The boiling point of oil and water is reduced (the oil is about 80 ° C, the water is about 40 ° C);
2 After reaching the boiling point, the water changes from liquid to gas, while the oil is different. 3 The oil and water have different densities. The water in the material can be replaced at a high boiling point, and the fruits, vegetables and other materials can be quickly dehydrated in a short time.

The vacuum low temperature oil bath dehydration process has the following characteristics:
1 low temperature, less loss of nutrients
2 The water evaporates quickly and the drying time is short;
3 has a puffing effect on the food, which improves the rehydration of the product;
4 product shelf life is extended.

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