The VFB 20 is designed to process a wide range of products such as potatoes, carrots, onions, celery, beetroots and many other fruits or vegetables for making snacks and chips. This device allows you to experiment with a wide range of food products with its versatility of use.
Benefits of blanching
Blanching in hot water for a short period of time allows you to significantly improve
the consumer properties of a ready product by deactivating enzymes. The outside appearance
of the product is improved and it acquires a brighter color, stronger taste and smell (these features are not lost during frying).
The role of vacuum in producing snacks
Vacuum drying and frying is an alternative method of making high-quality fruit and vegetable chips. Our professional staff’s knowledge, experience, and expertise allow them to manufacture the very best equipment in this area.
The main details that determine a product’s quality are its structure, color, taste, and oil content. Under vacuum processing, the product’s structure is not harmed, as it is not subjected to mechanical action. Frying is carried out at low pressure, which lowers the
temperature that the oil boils at. This allows you to produce snacks at low temperature, which makes the end result crunchy but preserves the natural color, taste, and nutritional properties.
The removal, by means of vacuum, of air and oil from the pores in the product brings a number of advantages. The lack of air in the snack’s pores during processing lowers the time needed to prepare it, which boosts your output.