Vacuum Fryer

Main Structural Components

Deep frying chamber (vacuum tank): 304/316L stainless steel, pressure vessel design, capable of withstanding vacuum and high temperatures.

Heating system: Thermal oil heating (recommended, high thermal efficiency) or electric heating.

Vacuum system: Water ring vacuum pump (pre-vacuum) + Roots pump (maintain vacuum), two-stage configuration.

Oil removal system: Centrifugal oil removal (completed under vacuum), speed 200-600 rpm.

Condensation system: Tubular condenser, captures grease vapor, preventing contamination of the vacuum pump.

Control system: PLC + touch screen, process parameter storage and traceability.

Compared with High-temperature Deep Frying

Color and Aroma Preservation Mechanism

Color Preservation: In a vacuum environment, the oxygen concentration is significantly reduced, making fried foods less prone to fading, discoloration, or browning. For example, kiwifruit is highly susceptible to browning when heated; vacuum frying helps maintain its green color.

Aroma Preservation: Most flavor components in raw materials are water-soluble and do not dissolve in oil. During the dehydration process, these components are concentrated, effectively preserving the original aroma of the raw materials.

Applicable Products

Fruits

Apples, kiwis, bananas, jackfruit, persimmons, strawberries, grapes, peaches, pears, jujubes, jackfruit, etc.

Vegetables

Tomatoes, sweet potatoes, potatoes, green beans, garlic, carrots, green peppers, pumpkins, onions, shiitake mushrooms, button mushrooms, winter melon, okra, etc.

Meat

Beef, fish fillets, shrimp, octopus, etc.

Nuts/Dried Fruits

Green beans, broad beans, jujubes, peanuts, walnuts, cashews, lotus seeds, almonds, etc. 

Typical Process Flow

Raw Material Processing: Washing, peeling, and slicing (2-6mm thickness)

Color Protection Pretreatment: Blanching (90-100℃, 30 seconds-1 minute) or sugar/salt soaking for color protection

Draining/Spinning: Removing excess surface moisture

Vacuum Frying: Frying at 80-120℃ and a vacuum of 2-20kPa for 15-45 minutes

Vacuum Degreasing: Centrifuging to remove oil at 200-600 rpm

Cooling: Natural cooling or forced cooling

Seasoning: Seasoning as needed (powder seasoning or spray seasoning)

Packaging: Modified nitrogen atmosphere packaging, stored away from light

Vacuum frying technology, with its comprehensive advantages of low-temperature processing, low oil content, good nutrient retention, and attractive color, has become the mainstream processing technology for fruit and vegetable crisps and high-end snack foods. Although the equipment investment is higher than that of atmospheric pressure fryers, the high added value of the products, the high-end market positioning, and the good profit margin make it an ideal choice for snack food companies to upgrade their technology.

Shandong TCA Intelligent Technology Co., Ltd. is a global manufacturing supplier specializing in comprehensive solutions for food processing projects. Its core focus is on the research and development and sales of complete sets of equipment for processing potatoes, fruits and vegetables, and meats. With its strong technological R&D capabilities, comprehensive end-to-end service system, and global footprint, it has become a leading enterprise in the vacuum frying equipment field. Its vacuum low-temperature frying machines, with their high degree of automation, stable equipment performance, and excellent cost-effectiveness, are suitable for medium to large-sized food processing enterprises with large-scale production needs, plans to expand into international markets, or requiring complete solutions.