Usage: This is the main equipment for sterilizing the foodstuff packed in canned foods. It also fits to pressure steam cooking foodstuff (candy, conserved fruit processing) and finalize the design in textile industry. Features:The equipment is with quick open-door structure and interlock device, good sealed-mature; with compressed air pipe so as to be convenience for counter-pressure processing by customers. Control system type accords with customer’s requirement. ...

Features：Vacuum fry is a process to vacuum fry and deoil food under rather low temperature. The vacuum fry can prevent the loss of nutrient of the food from high temperature, and it can keep effectively the original colors and favour of the food and reduce the processing cost. The oil content rate of the food is below 15%. It reserves and condenses well. And it is crisp and delivious. The equipment is made of stainless steel material and it meets the sanitary requirement of the food. It is safe ...

This equipment is for low-tempereture continuous concentration of heat sensitive material [such as milk, juice, physic liquar and etc.] under vacuum It’s made of heater, evapcrator, hydraulic ejector, muti-staqe pumps, water tanks, cycle discharging pump and working platform. All contacting surfaces with the material are made from stainless steel, high efficiency. low cost, It’s an ideal concentrator. ...