Vacuum Low-Temperature Deep-Fryer

Vacuum fryers lower the boiling point of oil under vacuum, allowing food to be dehydrated and fried at lower temperatures (e.g., 80°C to 120°C). This technology better preserves the nutrients and natural flavor of food while reducing oil content. Modern vacuum fryers integrate frying, degreasing, and oil filtration into a single system. Using PLC and touchscreen controls, they automate multiple operations, significantly improving production efficiency and product consistency. The equipment is constructed of 304 stainless steel to ensure food safety.

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Description

Technical Parameters

The following is the relevant information of vacuum low-temperature fryer:

project	Specific instructions
How it works	Under vacuum negative pressure, oil is used as a heat medium to cause the moisture inside the food to evaporate rapidly at low temperature and spray out, forming a loose and porous structure.
Operating temperature	Usually 80-120℃, much lower than normal pressure frying. Some models or specific products (such as crispy shrimp) require a temperature below 95℃.
Working vacuum	About -0.092 ~ -0.1 MPa.
Heating method	Electric or steam heating, depending on the model.
Oil content	The oil content of vacuum fried products is about 10%~20%, which is significantly lower than traditional frying (40%~50%).
Core Advantages	Maintain the original color and flavor of food, reduce oil deterioration, make the product crispy and non-greasy, and save energy and oil.
Application Areas	Fruits: Apples, kiwis, bananas, strawberries, etc. Vegetables: Carrots, potatoes, beans, mushrooms, etc. Meat and seafood: Beef, fish fillets, shrimp, etc. Dried fruits: Peanuts, dates, etc.