VACUUM FRYER MACHINE
Crispy dried fruits like jackfruit, banana, okra, taro, and sweet potato are often made using the crispy frying method. Unlike traditional oil frying, vacuum frying offers better color, flavor, and shape retention. So, what is the structure, operating principle, and cost of a vacuum fryer? Let`s explore this with Dong Nam in the article below.
1. Understanding Vacuum Frying Technology
Vacuum frying is a modern technology that surpasses conventional frying. It involves frying ingredients under vacuum pressure in a sealed chamber, creating a continuous negative pressure environment. The boiling temperature of the oil in this vacuum environment is controlled and kept below 120 degrees Celsius. This process helps maintain the color and nutritional value of the ingredients, minimizing changes and producing higher quality finished products compared to conventional frying methods.
While traditional heat or cold drying methods can leave soft, sugary vegetables and fruits too soft and sugary to eat immediately, vacuum frying makes the products crispy and dry, retaining their shape and texture. Examples include vacuum-fried jackfruit, potatoes, bananas, okra, carrots, taro, and sweet potatoes.
2. The Emergence of Vacuum Frying
Before the advent of vacuum frying technology, oil frying was the most common method. However, frying at high temperatures—nearly 200 degrees Celsius—often compromised the quality of agricultural products. The results included darker colors, reduced flavor, loss of nutrients, and oil that could become rancid over time.
Vacuum frying was developed to address these issues by lowering the boiling point of oil in a sealed chamber where the oxygen content is minimal. This method allows frying at lower temperatures, preserving the foods color and nutrients. Its a modern technology that has significantly advanced the food manufacturing industry, delivering high-quality products and substantial business profits.
3. Operating Principle of an Industrial Vacuum Fryer Machine
The principle behind vacuum frying is to create a vacuum environment by reducing the pressure below atmospheric levels. This causes the boiling point of the oil to below 120 degrees Celsius. The water separation process happens quickly, resulting in crispy products that retain their color and nutrients while minimizing the risk of burning.
The vacuum frying process operates at a pressure range of 200mmHg to 600mmHg, with the oil temperature consistently below 120 degrees Celsius. The amount of oil absorbed during vacuum frying is minimal due to the pressure difference between the inside of the product and the frying oil. This results in a drier product with less oil cling.
4. Technical Parameters
— Model: MC-20
— Machine Size (LxWxH): 2950x1100x2800mm
— Internal Size of Frying Tank: L650xH940mm
— Frying Basket Size: L540xH340mm
— Insulation Thickness: 50mm
— Voltage: 380V/50Hz
— Heating Element Power: 24Kw
— Vacuum Capacity: 7Kw
— Rotation Speed: 20 - 30 rpm
— Control Cabinet: Included
— Bearing Wheels: Included
— Main Material: Stainless Steel 304
— Productivity: 20kg/batch
5. Structure of the Vacuum Fryer Machine
The vacuum frying equipment consists of the following components:
■ Air Compressor: Used to lift, lower, and rotate the frying basket during the frying process.
■ Pressure Relief Valve: Controls the pressure inside the frying tank.
■ Cooling Tower: Cools the machine during operation.
■ Control Panel: Allows adjustment of time, temperature, and power settings.
■ Vacuum Pump: Creates a vacuum environment for continuous and durable operation.
■ Frying Basket: Can be customized in size based on customer requirements.
■ Frying Tank: Made of 304 stainless steel, equipped with an insulation layer to maintain stable oil temperatures and save electricity. The sealed, heat-resistant design prevents hot air from escaping, ensuring a stable frying environment.
6. Advantages of Using the Dong Nam Vacuum Fryer Machine
✓ Crispy and Delicious Products: The vacuum fryer can produce crispy products, even from ingredients with high sugar content, like jackfruit and dried bananas, which are typically only soft-dried. Unlike freeze drying, which is expensive and time-consuming, vacuum frying makes the product crispy, dry, and ready to eat. Vegetables like okra, bitter melon, carrots, sweet potatoes, and taro can be fried to perfection, making them delicious and directly consumable.
✓ Retained Nutritional Quality: Frying at low temperatures preserves the color, flavor, and nutrients of the food.
✓ Superior Quality of Dong Nam Vacuum Fryer:
● Continuous and Durable Operation: The machine is designed for continuous use and high durability. It has safety features that automatically shut off the machine in case of any issues.
● Energy Efficiency: The heating element stops automatically when the desired temperature is reached, conserving electricity. It restarts as the temperature decreases.
● Extended Shelf Life: Products fried using this machine have a longer shelf life compared to those fried using conventional methods, especially after centrifugation.
● Versatility: Suitable for frying a wide variety of ingredients and accommodating different capacities, from small-scale to large-scale production.
● Cost and Time Efficiency: The machine saves costs and time, enhances product value, and boosts business profits.
Contact Information
Vacuum Fryer Machines are available at Dong Nam. For purchasing, viewing, or testing the machine with your raw materials, please contact us:
— Hotline: +84 386.222.816 / +84 363.999.318 / +84 869.286.525
— Facebook: Dong Nam Mechanical
— Website: maydongnam.vn
— Address: 562 Phuc Dien, Nam Tu Liem, Hanoi 
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