Continuous Vacuum Fryer

 

Machine description and operation

The vacuum frying pan is installed in a stainless steel vacuum tube. The in-feed of the raw product is carried out through a rotary air lock. Depending on the application, the frying pan itself is designed to meet the different product specifications. A transport belt takes the products towards the out-feed system in the frying pan, and another transport belt to control and transfer the product to the centrifugal de-oiling part, finished products towards the out-feed system. A lock chamber at the exit of the vacuum tube prevents air from entering the vacuum zone. A special belt system takes the product from one zone to another.

The vacuum is created by special vacuum pumps. The frying oil circulation as well as the filtration system have been adapted to the special conditions in a vacuum frying installation.

A very important feature is the proven, easy to- use PLC control system. Touch-screen monitors serve to monitor and control the production line. The experiences of the units in the field have been integrated in the control software so that the start-up time has been minimized.

Available sizes

Based on potato chips so far units have been realized of up to 300 kg/hr (output) for complete vacuum frying systems.

Features and Advantages

1.       Much lower frying temperatures (approx. 90 to 120℃ in practical operation, depending on the product) to maintain flavours and              colors

2.       Processing products with higher reducing sugar levels in comparison with normal atmospheric conditions

3.       Minimizing of health harmful thermal reaction products, such as acrylamide

4.       Texture can truly be influenced

5.       Evaporation rate will be faster

6.       Pressure as a new parameter of control next to retention time and temperature

7.       More gentle oil handling

8.       Lower steam pressure for frying oil heating systems required than in atmospheric fryers (approx. 8 bar)

9.       No frying vapor emission