Everything about Vacuum Fryer totally explained
A
Vacuum fryer is a
deep-frying device originally developed for
potato chip production.
Vacuum fryers are fit to process low-quality
potatoes that contain higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new
harvest become available. With vacuum frying it's easier to maintain natural colors and flavours of the finished product. Due to the lower
temperatures applied (approx. 130°C), the formation of suspected
carcinogen acrylamide is significantly lower than in standard atmospheric fryers, where the frying temperature is approx. 170°C. The
fat absorption of the products is also reported to be lower than in atmospheric fryers. In South East Asia (mainly
Philippines,
Thailand,
China and
Indonesia) batch type vacuum fryers are mainly used for the production of fruit chips. However, these machines are only appropriate for relatively small production companies.
Continuously working vacuum fryers
For larger production quantities continuously working vacuum fryers are available. In these installations, the
vacuum frying pan is installed in a stainless
steel vacuum tube. The infeed of the raw product is carried out through a rotary air lock.
Depending on the application, the frying pan itself is designed to meet the different product specifications. A transport belt takes the finished product out of the fryer and towards the outfeed system. A lock chamber at the exit of the vacuum tube prevents air from entering the vacuum zone. A belt system takes the product from one zone to another.
The vacuum is created by vacuum pumps. The whole system is controlled by a
programmable logic controller.
In batch fryers the frying oil has to be replaced quite often as it's sensitive to temperature changes. Continuously working vacuum fryers lead to longer lifetime of the frying oil and therefore lower the production costs. Vacuum fryer also can reduce oil content in fried foods. The amount of reduced oil content usually 1-3%, depends on the type of the vacuum fryer.
Further Information
Get more info on 'Vacuum Fryer'.
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