We Combine Technology & Plant to Produce an Amazingly Delicious Chips
A high technology vacuum fryer machine for deep-fat frying, designed to fry under reduced pressure and in a closed system that lowers the boiling point of both oil and water in food. Due to the technology of pressure below atmospheric (vacuum pressure), water in the food rapidly vaporizes at increasing rate. Besides, under vacuum technology, the food will expands and allows further removal of trapped moisture.
These conditions shows that the frying process are accomplished at a relatively low temperature. Thus, its natural color and flavor will remain as compared to conventional deep-fat frying method. The food is likewise crunchier with less amount of oil consumed. The temperature in vacuum frying is low enough to maintain food natural color and its flavor that come along with crispy texture which makes the food much more scrumptious. Minimum oil absorbs by food makes it healthier to everyone. Furthermore, the oil deterioration in vacuum frying is slower since the temperature used are between 90 °C – 100 °C which is not high enough to accelerate oil degradation during frying process.