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Vacuum frying is new technology which removes air from the frying chamber, creating a near vacuum, uses lower pressure and temperature compared to normal atmospheric deep frying.
Vacuum frying has many advantages over normal frying such as less oil uptake, less frying time, less shrinkage, can preserve natural color and flavor, and has less adverse effects on oil quality.
Several studies suggest that the presence of the carcinogen acrylamide — a chemical compound found in certain foods — is reduced by the vacuum frying method. Regular, atmospheric deep-frying methods apparently do not reduce the presence of this compound.
Vacuum fried products consist of fruits, vegetables, fish and wheat based snacks.
There are two types of vacuum fryer. Intermittent fryers are used for smaller operations and are suitable for vegetables and fruit. Larger, continuous fryers are better for more sustained commercial use. The intermittent vacuum fryer's oil has to be replaced more often than the continuous fryer. This makes the continuous vacuum fryer more attractive to larger manufacturers as it lowers the cost of production.