Chips snacks Malaysia vacuum fryer

 

Automatic vacuum frying machine for potato chips vacuum fried okra fryer

 

Our vast practical experience, with many successful prior projects, allows our company to design and manufacture equipment for vacuum frying for any degree of output and for any product.

 

We have our own manufacturing base, and therefore we can oversee the whole production cycle with the highest quality at all stages. Our company manufactures equipment for the entire cycle of producing foodstuffs, from washing to applying spices and packaging (in collaboration with companies manufacturing dosing and packaging equipment).

Advantages:

Vacuum fryer brings you can be divided into two kinds: economic advantages, and quality ones.

Allows you to make snacks with a high added value at lower electricity costs and other expenses compared to traditional frying, which puts the manufacturer ahead of the competition.

Save on oil – the oil will stay fresh longer, it will not burn, it won’t retain the taste of the last product fried, and it will not have to be replaced so frequently.

Fewer flavor additives and taste enhancers

A competitive product in the snack market:

Lower oil content (only a few percent)

Attractive color, close to the natural color, as the product does not darken and its surface does not blacken

The oil does not turn rancid, and it will not give the product an unpleasant taste or smell

Preservation of nutritional qualities

No acrylamide or other carcinogens

Fried vegetable snacks are highly suitable for giving to children who don’t like vegetables.

 

The Role of Vacuum in Producing Snacks

Vacuum drying and frying is an alternative method of making high-quality fruit and vegetable chips. Our professional staff’s knowledge, experience, and expertise allow them to manufacture the very best equipment in this area.

The main details that determine a product’s quality are its structure, color, taste, and oil content. Under vacuum processing, the product’s structure is not harmed, as it is not subjected to mechanical action. Frying is carried out at low pressure, which lowers the temperature that the oil boils at. This allows you to produce snacks at low temperature, which makes the end result crunchy but preserves the natural color, taste, and nutritional properties.

The removal, by means of vacuum, of air and oil from the pores in the product brings a number of advantages. The lack of air in the snack’s pores during processing lowers the time needed to prepare it, which boosts your output. Removal of oil from pores after frying gives a high-quality finished product, with a minimal oil content – compare this to the standard processing approach in an atmospheric fryer where the oil content can reach 30–40%.

The vacuum drying and frying technology developed by our company’s experts, allows you to offer consumers a healthier and delicious product. This is especially relevant today for consumers who care about good nutrition.

An important detail to know about vacuum processing of chips and other snacks, is that frying at low pressure is carried out at low temperature and requires less oil. As a result, the snack that results will not contain acrylamide and other carcinogens. Retaining the natural taste and color of fruit, vegetable, and other chips lets you reduce the amount of taste enhancers and food coloring applied, or avoid using them at all.

The vacuum fry keeps an appearance of the food, and the preservation characteristics are good, and the nutritive value is a high dry method.

Most of the taste and the flavors that food has are not spoiled.

Reduction of the disposal of farm products is possible.

Reduction of the cost is possible.

Make it for a product, and the utilization of resources is possible.

Use as preserved food and disaster prevention foods.

Nutritive value of the food is not spoiled.

Long-term preservation is possible.