Vacuum frying

NEAEN VFB vacuum fryer with integrated blancher

Vacuum frying in oil Frying under vacuum conditions (at low temperature) is a unique and cutting-edge heat treatment method. It allows you to achieve exceptional qualities for your ready product. The NEAEN VFB vacuum frying plant allows frying products until they become crunchy, at temperatures up to 120°C, which prevents acrylamide from forming. The fried…Read More

NEAEN VF vacuum frying drying plant

Intended for producing a wide range of products in various branches of the food industry. Thanks to its flexible settings, this plant allows you to produce delicious and healthy snacks, semi-finished products, as well as preserves from fruits, vegetables, meat, fish, seafood, etc. The plant performs: Vacuum frying, at both low and high temperatures Highly…Read More

NEAEN VF-20 vacuum deep-fat fryer for low-output production

The NEAEN VF vacuum deep-fat fryer is designed for batched frying of vegetables, fruit, seafood, confectionery and pastry products as well as meat and fish products. Compared to ordinary atmospheric frying, vacuum frying offers considerable advantages. The evaporation of water in a vacuum takes place at lower temperatures, which means lower energy costs. The quality…Read More