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A Detailed Introduction to Vacuum Frying (Machinery Overview)
Vacuum fryers are an alternative means of producing snacks, using low pressure and low temperatures. It has been proven that vacuum- processing makes snacks healthier. Frying by means of this technology can be described as a process of removing moisture and cooking food through contact with hot oil. However, the oil does not enter into the product’s open pores, and therefore the resulting snack will have only a minimal oil content. Compare this with the 40% oil content of classical processing!
The low pressure at which processing is carried out in a vacuum fryer, allows you to produce snacks at lower temperatures, from 85°С to 120°С. Carcinogens do not form in the oil, the oil stays fresh longer, and oil consumption is lower than in atmospheric fryers. When fried at low
temperatures, the product maintains its natural color, taste, aroma, and nutrients. Fruits and vegetables fried in a vacuum fryer are turned into healthy snacks that are rapidly gaining in popularity and becoming an alternative to traditional chips. (source)
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