LXZK-320｜Industrial Pilot-Scale Vacuum Low-Temperature Frying Test Machine

LXZK-320｜Industrial Pilot-Scale Vacuum Low-Temperature Frying Test Machine

• Positioning tags: Laboratory sampling / New product R&D / Industrial pilot validation / Small-batch production for startups

• Suitable materials / applications:

  • Fruit & vegetable crisps: apples, shiitake mushrooms, okra, carrots, bananas and other high-sugar / high-fiber fruits and vegetables

  • Seafood and meat: small yellow croaker, crispy shrimp, finely sliced meat crisps, etc.

  • Applications: R&D centers of major food manufacturers, universities / research institutions, new product sampling and process parameter validation for startup food brands

• Key parameters at a glance:

  • Fresh material batch capacity: 5 ~ 6 kg (based on French fries / fruits and vegetables)

  • Total installed power: 31 kW

  • Heating method: Electric heating

  • Machine dimensions: 1600 × 2000 × 2000 mm

  • Floor space: approx. 8 ㎡ (including operation and maintenance space)

  • Machine weight: approx. 1 ton

  • Core system specs: stable working vacuum maintained at -0.092 ~ -0.098 MPa, working oil temperature 80~120℃ (precise PLC temperature control), equipped with a 0~300 r/min variable-frequency centrifugal oil-removal system.

• Features:

  • 1:1 industrial-grade parameter reproduction, eliminating scale-up risks: although it is an experimental / pilot model, it perfectly inherits the underlying technical architecture of industrial-grade large machines. Process curves successfully tuned on the 320 model can be transferred 100% seamlessly to large-scale production lines in the future.

  • Low-cost, high-efficiency sampling, R&D cycle shortened by 60%: new flavors and new materials can be tested without occupying a large production line, greatly reducing material and energy trial-and-error costs.

  • Preserves original color and flavor with ultra-low oil content: the negative-pressure low-temperature dehydration process completely avoids the browning and blackening problems caused by traditional high-temperature frying, perfectly preserving the natural pigments and nutrients of ingredients, producing crispy, non-greasy finished products.

  • Fully automatic PLC digital control: one-touch setting of vacuum level, oil temperature and centrifugal de-oiling speed on the touch screen, automatic recording of sampling data, high batch consistency.

Precision R&D and Process Optimization

Built specifically for R&D centers and pilot workshops, the LXZK-320 bridges the gap between small-scale laboratory trials and large-scale commercial production. It enables food technicians to precisely control frying curves, oil temperature and vacuum level without occupying commercial production lines.

• Shiitake mushroom sampling test: a single batch of 5 kg fresh shiitake mushrooms takes only 90 minutes to produce 1.6 kg of high-quality mushroom crisps with intact shape and excellent color.

• Seafood process optimization (using small yellow croaker as an example): a single batch of 5 kg runs for 70 minutes, perfectly preserving the umami of the sea while completely solving surface charring and oil absorption problems.

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