The NEAEN VF vacuum deep-fat fryer is designed for batched frying of vegetables, fruit, seafood, confectionery and pastry products as well as meat and fish products.
COMPARED TO ORDINARY ATMOSPHERIC FRYING, VACUUM FRYING OFFERS CONSIDERABLE ADVANTAGES.
The evaporation of water in a vacuum takes place at lower temperatures, which means lower energy costs.
The quality of products you make is higher thanks to their lower fat and acrylamide content. Products can be fried at temperatures lower than 120°C (248F), the temperature at which acrylamide begins to form.
The temperature of frying, as well as the degree of vacuum, can be regulated according to product requirements, such as its desired appearance, hardness, and fat content.
Frying of products with high sugar content without caramelization. The vacuum fryer enables processing of low-quality potatoes that contain a high amount of starch and could not be fried in ordinary atmospheric fryers. Attractive-looking fruit chips can also be produced from fruit with a high sugar content (without turning brown).
The low working temperature keeps the oil fresh for a longer time and does not let it turn rancid.
It uses less oil compared to atmospheric frying.