Vacuum fryer

Advantages of Vacuum Low-Temperature Frying Technology1. Lower frying temperature, minimal nutritional loss in food materialsIn everyday life, the oil temperature for deep frying under normal pressure is generally above 160°C, and can even reach 230°C. Frying food at such high temperatures can lead to the loss of nutritional components in the food. However, vacuum low-temperature frying technology can control the frying oil temperature to maintain at 90-100°C, greatly reducing the damage caused by high temperatures to the nutritional components in food, thereby better preserving the effective nutritional components in the food materials.2. Shorter dehydration timeUnder vacuum low-temperature conditions, the dehydration speed of food materials is rapid. Because the oil temperature in vacuum low-temperature frying technology is relatively low, it maximally maintains the original color and characteristics of the food materials.3. Retention of the natural aroma and flavor of food materialsMany aromatic and flavorful components in food materials are water-soluble. By employing vacuum low-temperature frying technology, food materials are slowly heated under sealed conditions and low temperatures. During the low-temperature oil bath process, these components are released minimally. Furthermore, as the moisture in the food materials gradually decreases during heating, the aromatic and flavorful components in the food materials are further concentrated.4. Some degree of expansion effectThe moisture in the cellular gaps of food materials rapidly vaporizes and expands under low pressure, increasing in volume and bursting out from the gaps, providing a certain degree of expansion to the food materials. Prior to vacuum low-temperature frying, the food materials are frozen at -25°C, which creates ice crystals from the moisture between the cellular structures, damaging the cell structure, thus achieving a better effect.5. Low oil consumption and less oxidationThe oil temperature in vacuum low-temperature frying technology is low, and frying occurs under completely sealed conditions, resulting in a small contact area between the frying oil surface and the air. This arrangement makes the oil less prone to oxidation, with a slower increase in acid value and peroxide value, making it less likely to spoil. Vacuum low-temperature frying technology effectively controls the oil content of food products to below 20%, compared to 40%-50% oil content in foods fried at normal temperatures and pressures, resulting in reduced oil consumption.