◎ Vacuum Frying
√ 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.
◎ Characteristics of the Vacuum Fryer
√ 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.
|Basket Capacity (ℓ)||Standard Processing Capacity|
|VF-100||100||70% of the basket capacity|
• 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)