Vacuum frying is a process that involves frying food items in a vacuum chamber. The process is different from traditional frying methods, as it takes place under reduced pressure, usually reduced around 80-90 kPa. The lower pressure reduces the boiling point of water, which means that food items can be fried at lower temperatures, resulting in a crispy texture while retaining the original flavor and nutrients.

Batch vacuum fryers: These are designed for small-scale production and are suitable for testing new products or producing small batches of vacuum-fried snacks.

Vacuum frying applications

Potato chips: Vacuum-fried potato chips are becoming increasingly popular as they are considered healthier and have a longer shelf life than traditional potato chips.

Fruits and vegetables: Vacuum frying is also used to produce dried fruit and vegetable snacks, such as banana chips and apple rings.

Meat and seafood: Vacuum frying can also be used to produce meat and seafood snacks, such as fish fillets and chicken nuggets.