Small scale vacuum fryer is an intermittent operation low fat chip fryer which is suitable for fruit and vegetable chips vacuum frying process.It is easier to maintain natural colors and flavors of the finished fried snacks with no acrylamide content.
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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
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,
Vacuum frying process is of low temperature (80-120 ℃), the absence of air during frying may inhibit oxidation including lipid oxidation, enzymatic browning. Therefore, the color and nutrients of fried products can be largely preserved. Dehydrated foods produced by vacuum frying are of significantly low water content and low oil uptake, much crisp and not greasy, it keeps original shape, color, smell, taste, and vitamins, minerals, fibre and other nutrients.
Especially, decrease the acrylamide content in final fried products during vacuum frying process results healthy snacks available.
High efficiency of frying oil utilization
In a vacuum frying process, the frying oil is in a negative state, the chance of the oil being oxidized by oil contact air is reduced and the frying temperature is low, the degree of deterioration of oil is greatly reduced.
Less consumption of frying oil
In vacuum frying process, due to fast moisture evaporation, vacuum fried products will be of porous loose. During de-fating process under vacuum condition, frying oil will be removed easily, low oil content is available.
Fruit: banana, jackfruit, apple, kiwi, persimmon, strawberry, grape, peach, pear, etc.
Vegetables: sweet potatoes, potatoes, green beans, mushrooms, garlic, carrots, green peppers, pumpkin, onion, etc.
Dried fruit: date, peanut, etc.
Material → washing & peeling→ slicing→blanching& color protecting →pre-drying (surface moisture removing) → quick freezing(recommended )→vacuum frying→vacuum Deoiling (accomplished in frying vessel) →flavouring →packing → Storage
Lab Test HVF30
-0.092 to -0.098 MPa
0-400 rpm with inverter
Watch video of an intermittent vacuum fryer Vacuum Fryer Live Demonstration
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Refer To: Plantain Chips Vacuum Fryer