Vacuum frying technology is an important breakthrough in the field of modern food processing. Unlike traditional high-temperature frying, vacuum frying is performed under low pressure, significantly lowering the processing temperature (usually controlled between 80-110°C), effectively preserving the natural nutrients, color, and flavor of ingredients, ensuring consistent product quality. At the same time, the equipment is equipped with an oil stripping system that can achieve deep oil removal in a vacuum environment, reducing the final product's oil content by 40%-60% compared to traditional fried products, better meeting modern consumers' demand for healthy foods. Significantly reduces the formation of harmful substances such as acrylamide. With years of technological accumulation and innovation, Shandong Xinlianxing's vacuum fryer has reached international standards in key technologies such as temperature control, oil circulation systems, and automation.
Recently, Shandong Xinlianxing Machinery Co., Ltd.'s vacuum frying equipment was successfully installed, commissioned, and put into operation at a customer's production site in Sri Lanka, marking an important advancement in China's food processing equipment market in the South Asian market and injecting new technological momentum into Sri Lanka's fruit and vegetable deep processing industry.
After the equipment arrived in Sri Lanka, Xinlianxing Company dispatched a team of ** engineers to overcome language and cultural differences, completing equipment installation, system commissioning, and technical training in one week. This successful cooperation is not just the export of individual equipment, but also a deep integration of Chinese food processing technology and Sri Lankan specialty agriculture. We hope to leverage **'s technical equipment to help Sri Lankan customers enhance product competitiveness and jointly develop fruit and vegetable crisp products suitable for local and international markets.
The successful application of the Shandong Xinlianxing vacuum fryer in Sri Lanka demonstrates the shift from "Made in China" to "Intelligent" manufacturing. It is not only about equipment output but also about exchanging technical standards, production concepts, and management experience. Against the backdrop of deepening economic and trade cooperation between China and Sri Lanka, such technological collaboration will bring more win-win opportunities to the food industries of both countries, helping Sri Lankan specialty agricultural products enter broader international markets.