特點(diǎn) Uses本機(jī)的槽型鍋體頂部抽真空，夾套加熱（蒸汽），蝸輪減速機(jī)傳動(dòng)橫軸攪拌，攪拌器采用聚四氟乙烯漿，刮邊（翻滾物料）攪拌，*，自動(dòng)機(jī)械傳動(dòng)卸料、復(fù)位。真空炒制可降低炒制溫度，特別適合用于熱敏感原料的炒制，避免過(guò)度受熱引起顏色及口味的劣化，保持原料原有的色、香、味。提高炒制的效率，降低能耗，縮短炒制時(shí)間。Top slotted pot native evacuated, jacket heating (steam), worm gear reducer horizontal stirring agitator with PTFE paste, scraping edge (roll material) was stirred, no dead ends, unloading automatic mechanical transmission materials, reset. Vacuum frying temperature can be reduced, especially for frying for heat sensitive materials, to avoid excessive heat caused by the deterioration of color and taste, keeping the original material color, smell and taste. Frying improve efficiency, reduce energy consumption, shorten the frying time.