VACUUM FRYER

User Guide
Assembly

Treatment

Operation

Lastrindo Engineering
Jl. Rajekwesi 11 Malang
Jawa Timur
Indonesia
(0341) 551634
Website: www.vacuumfryer.com
 a. HOW TO ASSEMBLY

In order to obtain the maximum performance of the engine, must be considered to

assembly all the components contained in the vacuum fryer. How to correct assembly shown
by the pictures below:

1. Pump Installation

Figure 1 Pump Installation (Shown from Outside)

2. Cabling Pump

Figure 2 Cabling Pump

3. Installation of lights and pumps

Figure 3 Installation of lights (on the left side of the tube) and the pump
(On the left side of the water bath)
4. Pump Bolt Tightening

Figure 4 Pump Bolt Tightening (in a tub of water) in Tubs

5. Channel Installation Liaison with Water Jet Pump (on the pump)

Figure 5 Installation Liaison channels with Jet Water Pump

(At the pump)

6. Channel Installation Liaison with Water Jet Pump (Water jet)

Figure 6 Installation Liaison Channel Pumps with Water Jet

(Water jet)

7. Stove Installation
 Figure 7 Installation Stoves

8. Installation of Solenoid Fuel Line to Stove

Figure 8 Fuel Line Installation of the solenoid to the stove

9. Fitting results (Front)

Figure 9 Results of Installation (Front)

b. CARE / MAINTENANCE

1. During normal operation (6 - 8 times the process/day) remove the oil and then wipe the
crust using a tube of hot water, cleaning is done 2 - 3 days.

2. The water in the tub is kept clean to avoid clogging the pump and water jets.
3. Keep clean The inside and outside of the fryer tube
 c. OPERATING INSTRUCTIONS

GENERAL

1. The processing of fruit crisps made by frying at a pressure of -70 - (-65) cm Hg,
temperature of 85-90 C with maturity indicators: observer glass already clear and
water bubbles in the oil is running out, the bubbles are small and evenly.
2. Fill the water bath until full (the distance to the surface of the bath water surface 3-5
cm)
3. Ensure installation of LPG hose connection in and out bok really tight control, sensor
cable connection is not inverted (red with red, blue with others).

5. Make sure the vacuum hose connection of jets of water vapor to the condenser and
circulating water hose from the top of the jet tube to the bottom of the condenser and
the water output hose from the top of the condenser circulating water in the tub.
6. Fill the tube pan with cooking oil until the oil submerged stirrer shaft.
7. Use cooking oil with good quality, do not use oils with different qualities and brands,
when the volume is reduced add with similar.
8. Press the button on the temperature control on and then turn on the stove, wait until
reaching the desired temperature (83 - 90 C).
9. Feed the material to be fried in a fryer basket, then attach and tighten the lock nut
roaster lid closed tube.
 10. Turn on the pump by pressing the power button on (left the panel) until the pressure
inside the tube reaches - 60 - (-55) Cm Hg.

ENGINE OPERATION

1. Check the position of temperature tuning pins on the recommended temperature (85-
90 C), connect the plug to the electrical box temperature controller 220 V, minimum
1300 Watt (according to the power requirements, see specifications).
2. Press the temperature control button (small button) to the on position and turn on the
stove by pressing the button while turning the stove to the left.
3. Prepare the fruits and vegetables that cut with a thickness of 4 mm.
4. Once the temperature reaches the set temperature (marked decreases stove flame),
insert the material into the fryer basket according to the engine capacity is used, then
close and lock the basket.
5. Put the jar lid and tighten the lock nut, close the vacuum release valve, turn on the
pump by pressing the left button on the panel in position on, then open water
circulation over the jet tube wait until the water comes out of the top of the condenser
tube.
6. After pointing vacuum vacuum meters - 60 - (-55) Cm Hg turn down the basket into
the oil with 5 minute shake.
7. By the time the material was added to the oil temperature will drop, the vacuum meter
needle moves to the right, into a dark glass reconnaissance (dewy).
8. Check the temperature of the water out of the condenser at any time, if the
temperature of the water coming out of the condenser (less than + 35 - 40 C) to
reduce water flow regulating valve on top of the jet tube, and vice versa when the
temperature of the hot water circulation (more than + 40 C water flow exaggerated.
9. Wait until the material in the tube pan is ripe, it is indicated by three things: a) appoint
a vacuum meters - 65 - (-70) Cm Hg or lower, b) the temperature is met, and c) water
bubbles in the oil is low and there is no moisture on the inside of the observer glass.
10. Lift materials up the oil by rotating lever mixer 180 o and the lever lock. Turn off the
pump, burner, and circulating water faucet above the jet tube and open the vacuum
release valve (above the cap) slowly until the vacuum point number 0.
11. While waiting for the maturation of materials that can be done fried preparation
materials for further processing.
12. Remove the locking nut then unscrew the cap and drain frying results using the
spinner (centrifugal force).
13. Soon after removing oil with spinner, the material packed in aluminum foil or plastic
with minimum thickness 80 microns then seal with sealer machine.