Vacuum frying and its benefits

Characteristics of atmospheric frying equipment

Classic deep fryers are applied in the food sectors to manufacture different types of dishes.

Atmospheric frying equipment is applied in continual automatic assembly lines for manufacturing of snacks. The materials are absorbed in hot oil and fried at higher temperature. With this method, the material is deprived of water, sucks in oil and develops crust.

In traditional frying machines, processing happens under high temperatures – up to 180 ° C, the fried material is absorbed with oil prior to completion plus a crust is developed – standard characteristic of fried materials. Nevertheless, this method includes lots of disadvantages damaging the quality of the finished material:

• Higher level of oil – up to 40%
• Material outer layer becomes black
• Development of carcinogenic elements
• The oil acquires a certain smell and undesirable aroma
• The nutrients in the product are killed, the product fades and loses its taste
• High level of acrylamide in the product – occurs at temperatures above 120 ° С

One should consider the financial disadvantages of traditional deep frying equipment:

• Long time of frying
• Higher energy consuming
• Regeated oil changing

Considering the established connection between food consuming and our well-being, customers cautiously pick food, frequently favoring healthy options. One of the characteristics bothering customers is the higher oil content (fat). High fat products are associated with a range of problems that affect human health and lead to diseases such as:

• Overweight
• Danger of cancer
• Danger of Type 2 Diabetes
• Higher possibility of cardiovascular illness

Equipment suitable for decreasing health danger to humans are applied to manufacture modern commercial frying equipment. For instance. an enhanced oil filter is applied for extending its longevity. Nonetheless, this is not sufficient for avoiding all the issues connected with deep frying.

Why is vacuum frying equipment superior

It is an different method of processing material at lower pressure and lower temperature. It is confirmed that the vacuum quickens the manufacturing process, which makes snacks less threatening to human well-being. Processing in this way may be characterized as a process of drying and boiling with hot oil. The processing happens as follows:

The material is put in a certain pressurized tank. The tank is linked to the vacuum pump. At this point, air and surplus moisture are eliminated from the pores of the material. Then, the product is absorbed in oil and fried for the chosen time. The tank pressure is returned to atmospheric and the material is taken out of the fryer. Occasionally, to achieve more effective removing of oil from the material, centrifuging is carried out prior to the pressure in the tank being recovered.

When using vacuum, water is eliminated from the material fairly quickly, causing the processing process to be faster, so the vacuum frying equipment is more productive than atmospheric. The oil doesnt enter into the open pores of the material, so the final product contains up to 7% oil – comparing to 40% with the traditional frying!

The lower pressure at which the material is produced in a vacuum frying equipment enables frying of products at lower temperature  –  85 ° C to 120 ° C. The oil doesnt include carcinogenic elements, remains fresh for longer with lower consumption compared to atmospheric frying equipment.

When processing at lower temperature, the material keeps its original colour, flavor, aroma and nutriments. Vacuum frying converts fruit and vegetable into healthier products, that are favourite and turn into a quality substitution to conventional snacks.

The benefits of a vacuum frying equipment may be put into 2 categories:

• Financial
• Qualitative

Vacuum frying creates light snacks and food with higher added value at a lower electric and expenses comparing to conventional frying, offering the equipment proprietor a competitive benefits.

Financial benefits:

• Rather quick frying: higher production plus lower energy expenses
• Oil preserving – oil remains longer new, doesn’t burn, you barely need to replace it
• Less seasoning or flavour enhancers are required

Snacks produced in a vacuum frying equipment is competitive for its:

• Less oil – up to 7%
• Attractive colour of the material – almost as the original, material doesnt get dark plus no dark dots are formed on the exterior
• Oil doesnt burn – no undesired smell or flavor in the product
• Keeps beneficial characteristics in the material
• Free from acrylamide – 94% less than in conventional deep fryer
• No carcinogenic elements

The finished material gained with frying under lower temperature is:

• useful
• commercial
• appetizing
• demanded
• inventive