Small scale vacuum fryer  is  an intermittent operation low fat chip fryer which is suitable for fruit and vegetable chips vacuum frying process.
The traditional deep fat frying machine ,both batch deep fat fryer and continuous frying machine,are all operated
under the atmospheric pressure, frying oil temperature is more than 160 ℃(320 F), some of the disadvantages are obvious.
Most of the nutritional content of food will be destroyed
The polymerization reaction happen due to fat works as high temperature and reuse, it will produce carcinogens.
Final frying food has relatively much fat, this is harmful to health.
Limitation to suitable for processing starch or high starch content materials
Benefits of Vacuum Frying
Vacuum frying is an alternative method to the deep frying that offers the health benefits of humans.
Vacuum frying is carried out at pressures below atmospheric levels, which lowers the boiling points of oil and moisture in the foods. Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks.
The advantages of vacuum frying are as follows,
- Healthier Products: Lower frying temperatures mean less oil absorption, leading to healthier products with reduced fat content.
- Enhanced Flavor and Texture: Vacuum frying preserves the natural flavors and colors of the food, producing a crispy yet less greasy final product.
- Extended Shelf Life: The low oxygen environment reduces oxidation, which helps in extending the shelf life of vacuum-fried products.
- Nutrient Preservation: The gentler frying process helps in retaining more nutrients compared to conventional frying.
Applications of Vacuum Frying
Vacuum fryers are versatile and can be used for a variety of food items, including:
– Fruits and vegetables
– Snack foods like chips and crisps
– Meat and seafood
– Confectionery items
Vacuum Frying Machine Technical Data
| Specification | Lab. | HVF-50 | HVF 100 | HVF 200 | HVF 300 |
| Frying Capacity | 3-5 Kg/Batch | 30-50/ Kg/Batch | 80-100 Kg/Batch | 180-200 Kg/Batch | 260-300 Kg/Batch |
| Basket | 14L | 86L | 255L | 430L | 630L |
| Frying vacuum | -0.092 to -0.098 MPa | ||||
| Frying temperature | 80-120°C | ||||
| Vacuum pump | 5.5 Kw | 7.5 Kw | 11 Kw | 11+3 Kw | 15+4 Kw |
| De-fating speed | 0-400 rpm with inverter | ||||
Watch video of an intermittent vacuum fryer Vacuum Fryer Live Demonstration
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