Fritter frying line LTFM series

for snacksfor meatfor fish

Product Overview
The LTFM series vacuum fryer is designed for industrial production of fruit and vegetable chips and related snack products. The unit reaches vacuum degrees up to -0.098 MPa, allowing lower frying temperatures, improved moisture removal and reduced oil uptake, which supports consistent texture and energy efficiency.

Machinable Products

• Fruits: apple, kiwi, pineapple, peach, apricot, banana, papaya, strawberry, jackfruit, mango, date, carambola, melon, hawthorn, etc.
• Vegetables: okra, burdock, cucumber, pumpkin, mushroom, potato, sweet potato, taro, pepper, onion, garlic, celery, carrot, beet, etc.
• Other: various nuts and beans (peanut, soybean, bean, corn, almond), meat, small fish, shrimp, scallop, kelp, tofu, etc.

Available Products (summary)
The vacuum fryer produces a wide range of fruit chips, vegetable chips, aquatic products and meat snacks with controlled texture, color and moisture.

Suitability Guidance
Fruits suitable: apple, kiwi, pineapple, peach, apricot, banana, strawberry, date. Fruits not suitable: pear, orange, watermelon, tomato (excessive water content). Vegetables suitable: bean, corn, potato, sweet potato, taro, pepper, onion, garlic, celery, cucumber, mushroom, carrot, beet, pumpkin. Vegetables not suitable: leafy greens (cabbage, spinach) which may break during centrifugal deoiling.

Technical Parameters (summary)
Model: LTFM-I / LTFM-II. Capacity (fresh input / final output): LTFM-I 30–40 kg/hr / 6–10 kg/hr; LTFM-II 80–100 kg/hr / 16–25 kg/hr (dependent on material and configuration). Dimensions: LTFM-I Outside 2500×1400×3850 mm; Inside Φ1000 mm. LTFM-II Outside 2500×3200×3850 mm; Inside Φ1250 mm. Weight: approx. 1700 kg (LTFM-I); 2200 kg (LTFM-II). Material: Stainless Steel 304 for food-contact parts and exterior; mild steel interlayer in heating jacket. Power: 12.75 kW (LTFM-I); 16 kW (LTFM-II). Heating source: Steam (specified consumption and pressure per model). Vacuum degree: operating approx. -0.09 to -0.095 MPa. Temperature control: automatic to ≤120°C; typical frying range 80–120°C. Control system: PLC micro-computer with touch screen, Auto/Manual. De-oiling: built-in centrifuge, adjustable 0–300 r/min. Main machine includes vacuum tank unit, hydraulic pump and hoister, condenser, vertical speed-adjusting motor, PLC control system and two hoppers (working and preparing).

Characteristics / Technical Specifications

• Commercial vacuum fryer for snack production (vacuum up to approx. -0.098 MPa).
• Model family: LTFM series (LTFM-I, LTFM-II).
• Capacity and dimensions as listed above; output depends on raw material and configuration.
• All food-contact surfaces made of Stainless Steel 304.
• Steam heating with automatic temperature control and specified steam consumption.
• Integrated PLC control, touch screen and Auto/Manual operation.
• Built-in centrifugal de-oiling with adjustable speed for consistent oil removal.