Technology

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◎ Vacuum Frying
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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. 

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◎ Characteristics of the Vacuum Fryer

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√  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. 

Specifications

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Application

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

 ◎ Vegetable

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Performance record

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

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Photos & Videos

Data

No.	Title	View	Download
1	Vacuum Fryer_Eng.ver.