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Vacuum fryers represent the successful application of vacuum frying, the latest technology in fruit and vegetable chips to reduce the oil uptake and the carcinogen acrylamide.
Batch or continuous vacuum fryer is classified by opertion.
A crisp fruit-vegetable chips process with vacuum frying is brief introduced, it is quick freeze process is necessary before vacuum frying in particular.
Vacuum fried products contain lesser oil content, but this is not only the single health benefit of vacuum fried products. Lower operating temperature during vacuum frying; reduce 94% of acrylamide formation in potato chips. Acryl amide is recognized as a potential carcinogenic compound found in fried snacks, which is formed by the Maillard reaction.
Automatic Continuous Vacuum Fryer has excellent performance in fruit & vegetables crispy chips process. Compare with the intermittent operation vacuum fryer, more capacity, labor and energy is saving greatly.
Due to the rising health concern and the trends toward healthier snacks, vacuum fried fruits have become a common product, a wide range of fried fruits are now offered from fried bananas, jackfruits, pineapples, and pumpkins, just to name a few.
Small scale vacuum fryer is an intermittent operation low fat chip fryer which is suitable for fruit and vegetable chips vacuum frying process.It is easier to maintain natural colors and flavors of the finished fried snacks with no acrylamide content.
Vacuum fried snacks, including vacuum fried vegetable chips, fruits chips and dried nuts are becoming popular.
Vacuum frying snacks benefit that the crispness, flavor, structure and color of the products will be maintained. More importantly, acrylamide reduction in the process is achieved.
What is a key to operate vacuum frying process? Keep a constant frying temperature, or a bit less fluctuation under a constant limited vacuum condition is one key point for a vacuum frying operation.
In relation to health, vacuum fried snack products that are low in fat, calories, carbohydrates, and sodium and rich in fibre and vitamins are becoming of great interest.
A vacuum fryer is a machine designed to fry vegetables, fruit, fish, and meat at low temperatures. The equipment has the ability to reduce the oil content of the food, sometimes well below 15 percent. It can also help to inhibit the loss of nutrients that commonly occurs with food cooked or fried at high temperatures. The vacuum fryer also maintains the food item’s color, consistency and flavor. Food fried with this frying method can be stored for a longer time than other types of fried food.
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