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Drying method to fry raw materials at low temperature under high vacuum to remove moisture.
It can be safely manufactured by suppressing the change of physical property that occurs when fried at high temperature.
It can be dried in a short time so that original flavor and color can be preserved.
The texture of the product becomes crispy because its porous structure.
Centrifugal de-oiling method : It suppresses the temperature drop of the product as much as possible, efficient deoiling with expansion status.
※ The amount of oil can be adjusted by setting the rotation speed and de-oiling time.

The original flavour, colour, and nutritional content (such as vitamins) are preserved.
The oil content of the product is remarkably lower than the ones made by traditional fryers.
The oxidation of oil is relatively slow so that the oil can be used for a longer period of time.
Rapid dehydration under a low temperature is possible.
Automatic operation is possible.
Working environment can be kept clean at all times.

	Decompression Frying (Vacuum Frying)	Atmospheric Frying	Pressure Frying
Intra-device pressure	Nagative pressure	Atmospheric pressure	Positive pressure
Boiling point of water	Below 100˚C (Ex : 15˚C)	100˚C	Above 100˚C (Ex : 115˚C)
Temperature range of oil	90~140˚C	140~210˚C	110~200˚C
Major application	Dehydration and moisture control	Collking and dehydration (moisture control)	Collking and dehydration (moisture control)
Product features	Crispy texture Low oil content Puffiness	-	High yield High oil content

TYPE	Basket Capacity (ℓ)	Standard Processing Capacity
VF-20	20	60% of the basket capa.
VF-150	150	60% of the basket capa.
VF-250	250	60% of the basket capa.
VF-500	500	60% of the basket capa.

※ Processing capacity may change due to source material, configuration, or preprocessing

Fruits, Vegetables, Fish, Meat, Processed sea food, Processed meat, General fried food products

Number of major performances by county : Japan 45 / Korea 9 / Other countries 16 (US, New Zealand, Hungary, China, Canada, Northern Ireland)

No.	Title	View	Download
1	감압후라잉 연구 협력자료(조선대학교)