Vacuum Fryer

15 Years R&D Experience on Vacuum Frying Technology

Introduction of the Banana chips vacuum fryer:

Banana chips vacuum fryer is a main machine which used for frying/drying the vegetable and fruits chips,with edible vegetable oil as heat medium, use the advanced technologies such as cryogenic vacuum frying (VF), can be in a very short period of time, rapid drying, moisture content is very low fruit and vegetable food, low oil content, crisp and not greasy, preserved fruits and vegetables original shape, color, aroma, taste, and rich in vitamins, minerals, fiber and other nutrients, with low sugar, low fat, low salt, geothermal and other characteristics

Easier to maintain natural color of food.

The advantages of using vacuum frying machine

Lower temperature: oil temperature is easier to adjust because of the decrease of the boiling point.

Texture of food: Bring a crispy taste because of the rapid evaporation of water.

Nutrition: Retain high nutrient levels in low temperature and short time.

Quality: No matter how much sugar or starch of the ingredients have(potatoes etc.). They can be dried very well without scorching it.

Efficiency: lower cost compared to freeze drying.

Wide application: It can be widely used with different kinds of crops, so new product development would be more easier and faster.

Safety: There are no bacteria in dried food so it can be transported in room temperature.

The small vacuum fryer is easy to operate!

Vacuum frying is a new food processing technology developed in the late 1960s and early 1970s. It has many unique features and can be widely used for many kinds of processing materials.
In the 1970s and 1980s, the technology developed greatly in the United States and Japan. In recent years, the research and development of vacuum frying technology in China has been very active. Currently, vacuum fried foods include fruits such as apples and kiwis fruits, strawberries, grapes, bananas, etc.; vegetables such as carrots, pumpkins, tomatoes, green beans, potatoes, garlic, green peppers, onions, etc.; meat and aquatic products such as beef, fish fillets, shrimps, etc.

Vacuum fryer that produces crispy texture.

Frying is performed under reduced pressure. Because frying is performed at low temperatures, the color, taste, and flavor of the ingredients are not lost, and vitamins and other nutrients are not destroyed. In addition, our vacuum frying equipment lowers the oil content of the finished product, further increasing its commercial value.
What is vacuum frying?
Vacuum frying is a frying process in which the boiling point of moisture is lowered by depressurizing the inside of the can in which the frying process takes place, and the ingredients are fried at a low temperature. The oil temperature is generally 180°C. In the vacuum frying process, however, ingredients are fried at temperatures in the range of 70-130°C.
Characteristics of vacuum frying
(1) When frying raw vegetables and fruits, the pigment of the raw material tends to remain. (Apples, strawberries, green beans, carrots, bell peppers, etc…)
(2) Because of frying at low temperature, nutrients and vitamins contained in raw materials can be cooked without destroying them. (Burdocks, onions, green beans, taros, etc…)
(3) The low-temperature vacuum frying method produces a crispy, light and characteristic texture. (Puffing effect)
(4) Unique cooking flavor. (Heating flavor)
(5) Less prone to browning.
(6) Less oil content in the finished product, making it possible to create healthy fried products.
(Potato chips: approx. 40% ・Vacuum frying: 14-15%)
Vacuum frying is possible even with fragile materials because our vacuum fryer performs oil draining under reduced pressure. (The G is about 1/2 that of other companies’ vacuum frying equipment.)
Expected effects (compared to normal frying)
Uniform products in a short time.
2. Decrease in oil content
3. Oxidation stability
4. Improved yield rate
5. Retention of material characteristics (color, taste, and flavor are preserved)
Application Methods of Vacuum Frying Merchandising
1. Snack foods
2. Health food
3. Delicacy foods
Confectionery
5. Instant foods
6. Food ingredients for business use
It can be applied to a variety of fields, such as

Our equipment is long term exploiting and let the manufacturer optimize materials and electricity consuming, cut down production lead time.

Beet roots will bring a many nutritional benefits to our body. It is a part of a greatly beloved vegetable in today food market.

This source of nourishment is helping the body to battle bacteria, while improving the immune system. The english “Daily Mail” explains the advantages of consuming beetroot:

This vegetable may decrease or keep steady blood pressure
Reducing the cancer risk while improving blood distribution in the brain
Increasing physical energy or stamina
Abundant in fiber, helping solving digestive issues
Rich in folic acid, iron, zinc, or vitamins B, C.
Beetroot has a unique mineral combination, resisting infection, increasing cellular oxygen level.

An exceptional equipment for beet root chips production is a vacuum fryer, because of its ability to produce excellent healthier food.

For a free consultation about our vacuum fryers, please email us at sales@normit.com

It is designed for heating, frying, oil storage, de-oiling, dehydration and oil filtration under vacuum completely and continuously.

After years of experience accumulation and practice, Liuyi Machinery produces this commercial vacuum frying food machine, which is a fully automatic double-chamber low-temperature vacuum fryer.