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Key Features of the Vacuum Fryer
- Preserves natural color: Helps retain the natural color of fruits and vegetables after frying, including apples, strawberries, green peas, carrots, bell peppers, and more.
- Reduces nutrient loss: Low-temperature frying helps preserve a significant amount of the nutrients and vitamins naturally present in ingredients such as potatoes, apples, pumpkins, and other products.
- Expands the range of processable ingredients: The Vacuum Fryer can process high-fiber ingredients that are difficult to turn into high-quality finished products using conventional frying methods, including burdock root, onions, green peas, and taro.
- Crispy texture: Produces light and crispy products with a distinctive texture.
- Reduces browning: Helps minimize product darkening during the frying process.
- Distinctive flavor: Creates characteristic flavors through the low-temperature heating process.
Working Principle of the Vacuum Fryer
Vacuum frying is a low-temperature frying method in which the pressure inside the frying chamber is reduced, thereby lowering the boiling point of water contained in the ingredients.
While conventional frying typically uses oil temperatures of approximately 180°C, the Shinagawa VF Series Vacuum Fryer operates at temperatures ranging from approximately 70–130°C.
This principle provides the foundation for the advantages of vacuum frying in terms of product color, nutritional value, and texture.
Structure of the Shinagawa VF Series Vacuum Fryer
① Frying Vessel: The chamber where the ingredients are fried. Shinagawa’s unique system continuously performs oil supply, frying, and oil separation processes.
② Oil Tank: The unit used for heating and storing frying oil. An optional level sensor enables automatic oil supply.
③ Vacuum System: Includes a mist separator, condenser, and vacuum pump. A PID vacuum control system is also incorporated to maintain stable vacuum conditions.
④ Chilled Water System: Includes a chiller, chilled water tank, and circulation pump.
Vacuum Frying Process
Applications of the Shinagawa VF Series Vacuum Fryer
- Potatoes
- Sweet potatoes
- Apples
- Strawberries
- Carrots
- Bell peppers
- Pumpkins
- Onions
- Taro
- Beans
- Burdock root
Technical Specifications of the Shinagawa VF Series Vacuum Fryer
| Model | Dimensions (W × L × H) mm | Production Capacity per Batch (Raw Material) kg |
| VF-2 | 1900 × 1600 × 2650 | 1–2 |
| VF-5 | 2750 × 2950 × 2600 | 2–5 |
| VF-50 | 6000 × 5000 × 4500 | 25–40 |
| VF-150 | 6700 × 6100 × 4500 | 60–100 |
Support for Vacuum-Fried Product Development
With extensive experience as food product development consultants, Shinagawa and Hason Foodtech provide support and recommendations for new production projects. We also offer guidance on production processes and product sample development for customers who are new to vacuum frying technology.
Watch more food processing equipment application videos on Hason Foodtech YouTube.
Related Product: Learn more about the Shinagawa 60NQVP Pressure Cooker and Vacuum Concentrator.
