Vacuum Fryer Machine – Low-Temperature Frying for Healthy and Crispy Snacks
ZLZSEN Vacuum Fryer Machine is an advanced food processing solution that utilizes low-temperature vacuum dehydration (also known as Vacuum Frying or VF) to fry fruits, vegetables, meats, and aquatic products. Operating under a vacuum environment at 80–120°C,this fryer reduces oxidation, preserves nutrition, and delivers superior taste and texture while significantly lowering oil absorption.
Working Principle
In vacuum conditions, food is fried with edible oil as a heat medium. The reduced oxygen environment minimizes harmful oxidation reactions, such as fatty acid degradation, enzymatic browning, or carbonization. This ensures the food retains its natural color, aroma, and nutritional value.
Key Advantages
Color Preservation: Retains the original color of heat-sensitive fruits and vegetables (e.g., kiwi remains green).
Flavor Enhancement: Locks in natural flavor compounds due to low oxygen and slow dehydration.
Low Oil Degradation: Reduced oxidation and hydrolysis extend oil life and minimize the need for antioxidants.
Oil-Saving: Traditional frying results in 40–50% oil content; vacuum frying reduces it to 10–20%, saving up to 40% in oil cost.
Crisp & Non-Greasy: Produces crispy, puffed snacks with a clean taste and good rehydration ability.
Healthier Products: Lower frying temperatures mean fewer carcinogenic compounds and better retention of vitamins and nutrients.
Application Scope
Suitable for a wide range of raw materials:
* Fruits: Apple, banana, kiwi, pineapple, persimmon, strawberry, grape, peach, pear
* Vegetables: Tomato, sweet potato, potato, green bean, mushroom, garlic, carrot, bell pepper, pumpkin, onion
* Nuts & Dried Goods: Jujube, peanut
* Meat & Seafood Products
Model | ZL-VF-4200 |
Machine Dimensions | 10,000 × 4,200 × 3,300 mm |
Power | 40 kW |
Effective Working Width | 4,200 mm |
Frame Material | SUS304 Stainless Steel |
