ouble chamber are used in both upper and lower tanks, and the oil removal is ensured when the oil is deoiled, so that the oil and water content are lower. Deep frying, deoiling, dewatering, oil filter integrated design, complete continuity under vacuum, products with low oil content, products in the vacuum state, food processing in this relatively hypoxic conditions, can reduce or even avoid oxidation (such as fat rancidity and enzymatic browning and other oxidation damage etc.) the. In the nega