French
Spanish
Arabic
RussianA global manufacturing supplier specializing in comprehensive solutions for food processing projects
- Home
- Products +
- Solutions
- About Us
- Case
- Service +
- News +
- Contact Us
Products
A global manufacturing supplier specializing in comprehensive solutions for food processing projects
+86 0536 6063 199
+86 159 0802 8606
China Shandong Weifang No. 777, Changzhan Road, High-Tech Zone
Vacuum frying is an advanced food frying technology. Its principle involves creating a negative pressure environment (2-20 kPa absolute pressure) within a sealed frying chamber, significantly lowering the boiling point of the oil (to 80-120℃). The material is dehydrated at temperatures far below atmospheric pressure frying temperatures. Vacuum frying effectively solves the problems of high oil content, severe nutrient loss, and the production of harmful substances associated with traditional high-temperature frying, making it the mainstream technology for producing fruit and vegetable crisps and high-end snack foods.
Definitions and Principles
A vacuum fryer is a processing device that dehydrates food by frying under vacuum. Its core principle is that under negative pressure, the boiling point of water decreases, allowing the moisture in the food to rapidly vaporize and evaporate at a low temperature of 80-120℃, thus achieving rapid dehydration and drying.
Key physical principle: In a vacuum environment, the absolute pressure is lower than atmospheric pressure, and the boiling point of water decreases as the pressure decreases. When the vacuum level reaches -0.092 to -0.096 MPa, the boiling point of water can drop to 40-60℃, allowing frying to be carried out at temperatures far below atmospheric pressure frying (160-180℃).
Technological Advantages
Low oil content: 30-50% lower than atmospheric pressure frying, with an oil content of only 8-18%.
Good color: Low-temperature processing preserves the product's natural golden color, preventing burning and browning.
High nutrient retention: Higher retention rate of heat-sensitive nutrients such as Vitamin C and chlorophyll.
Crispy texture: Crispy and non-greasy, with excellent palatability.
High safety: Low-temperature processing reduces the formation of harmful substances such as acrylamide.
Wide range of applications: Suitable for heat-sensitive materials (fruits, vegetables).
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
|
Comparison Items |
Vacuum Frying |
Atmospheric Pressure Deep Frying |
|
Processing Temperature |
80-120℃ |
160-180℃ |
|
Oil Content |
80-120℃ |
160-180℃ |
|
Nutritional Retention |
High (Vitamin C, etc.) |
Low |
|
Color |
Natural golden yellow | dark brown/burnt yellow |
|
Flavor |
Rich and oily aroma |
Oily aroma |
|
Safety |
Good |
Average (Harmful substances) |
|
Energy Consumption |
Medium |
Low |
|
Equipment Cost |
High |
Low |
|
Production Capacity |
Medium-High |
High |
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.
Frequently Asked Questions
This machine is designed for processing a wide range of food raw materials. Depending on the specific model, it can handle fresh, chilled, or frozen materials within a defined size and moisture range. For optimal performance, we recommend confirming the raw material specifications before ordering.
The equipment is designed to handle potatoes of varying sizes. For certain processes such as cutting or peeling, adjustable settings or size grading solutions can be provided to ensure consistent output quality.
We provide customized solutions based on your factory layout, processing capacity, and production requirements. Our engineering team can assist with line design and technical planning.
Our solution service typically includes process analysis, equipment configuration, line layout drawings, operation guidance, and technical support. Upon request, we can also assist with installation guidance, commissioning, and operator training through online support.
We provide long-term after-sales support for complete processing lines, including technical consultation, troubleshooting assistance, spare parts supply, and system upgrade advice. Detailed operation manuals and maintenance guidelines are provided to ensure smooth daily operation.
READY TO START A PROJECT?
If you are interested in any of our products or would like to make your customized order, please feel free to contact us. We are looking forward to establish successful business relations with you.
