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The vacuum fryer is synchronous, high-precision, and operates smoothly. Vacuum frying technology emerged in the late 1960s and early 1970s, initially used for frying potato chips, resulting in products of better quality than traditional frying techniques. Later, it was also used to dry fruit slices. After the 1980s, this technology developed faster and its applications became more widespread.

The frying temperature of the vacuum fryer should be below 95 ℃ to avoid the problem of waste oil caused by excessive temperature in the previous generation of vacuum frying (80-120 ℃). Due to the low temperature of vacuum frying, using electricity as a heating method is not advisable, as it can generate a large amount of waste oil due to high temperatures. This is clearly stipulated in the industry standards for fruit and vegetable crisps equipment.

Vacuum Frying Machine

Nowadays, many places have gained an understanding of vacuum fryers through fruit and vegetable chips, which can effectively promote the deep processing and comprehensive utilization of agricultural products such as fruits and vegetables, and improve the added value of products. Fruit and vegetable crisps are processed through a low-temperature vacuum fryer, fully locking in nutrients and preserving natural flavors, making them a perfect blend of color, aroma, and taste.

Traditional frying machines are not equipped with temperature control systems or high/low temperature zones. Prolonged use can produce harmful substances, and products may also suffer from coking and carbonization. Fruit and vegetable chips suffer from severe loss of nutrients and poor color, aroma, and taste. Compared with other fried foods, fruit and vegetable chips with crispy texture, diverse flavors, bright colors, diverse raw materials, and relatively nutritious and healthy properties are increasingly favored by consumers.

Vacuum Frying Machine