Fritter frying line

for snacksfor meatfor fish

Overview
Industrial vacuum fryer designed for the production of fruit and vegetable chips and other fried snacks. Operates at a vacuum up to -0.098 MPa to enable lower frying temperatures, improved heat and moisture transfer, and energy savings. Constructed in stainless steel SUS304 to meet food hygiene standards.

Working principle and benefits
Vacuum frying combines reduced-pressure technology with conventional frying so that water and oil boil at lower temperatures. This shortens dehydration times, reduces thermal degradation and oil oxidation (reducing acrylamide formation), preserves more nutrients and flavor, and improves product safety and shelf life.

Application Display

• Potato chips and French fries
• Pastries (fried dough sticks, shortbread, buns)
• Poultry products (fried chicken pieces, nuggets)
• Hash browns, dumplings
• Puffed snacks (popcorn, puffed beans, cereals)
• Seafood snacks (fish nuggets, shrimp chips)
• Various vegetables and irregular-shaped items (onion rings, cauliflower, sweet potato chips), tofu and meat pieces

Product Advantages

• Lower oil temperature to minimize nutrient loss
• Rapid dewatering with short spin cycles
• Superior puffing and expansion of products
• Slower oil deterioration due to reduced oxidation
• Made of stainless steel SUS304 for hygienic food processing
• Oil-pump driven circulation with heat exchanger to improve thermal efficiency
• German shaft seal to maintain vacuum integrity
• Double filtration system to control oil purity
• Automatic de-oiling via frequency-conversion speed regulation for high efficiency and low fuel use
• Industry-standard PLC control with touch screen and low-voltage supply for full system protection and simple operation

Additional notes
Vacuum frying enhances oil heat transfer for more uniform cooking: crisp exterior and tender interior. Reduced formation of oxidized oil compounds and smoke helps retain natural flavors and nutrients and increases product added value.

Technical specifications

• Vacuum degree: up to -0.098 MPa
• Material: Stainless steel SUS304
• Control system: PLC with touch screen and low-voltage power supply
• Heating & circulation: Oil pump driven circulating heating with heat exchanger
• Sealing: German shaft seal to ensure vacuum
• Filtration: Double filters for oil purity control
• Frying basket: Frequency conversion speed regulation for automatic de-oiling
• Main applications: Fruit and vegetable chips, potato chips, pastries, poultry, seafood snacks, puffed foods, various vegetables and other fried products
• Key benefits: Lower frying temperature, reduced oil oxidation, shorter dehydration time, improved product color/taste/texture, energy saving