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 product does not contain carcinogenic substances and it presents an alternative for the majority of snacks that are available on the market.
Under vacuum conditions water is eliminated from the product in a very short amount of time. Furthermore, under vacuum conditions oil does not penetrate into free pores, and it is fully discarded while preserving the vacuum. This allows you to lower the content of oil in the ready product down to just a few percent, whereas in products that have been fried in the traditional way, at atmospheric pressure, the oil content may reach as high as 30%.
Depending on the type of product and the preliminary processing of it (blanching, impregnating, freezing), it is possible to obtain products with various characteristics: with a more or less dense structure (puffy snacks), more crunchy or more flexible, with various degrees of color intensity, etc.
Adjustable parameters during frying:
- Frying time
- Frying temperature
Before vacuum frying some types of products need to be subjected to additional processes, such as rinsing out starch, impregnating, or freezing. However, preliminary blanching is the procedure most frequently used before frying or drying.
Blanching in hot water for a short period of time allows you to significantly improve the consumer properties of a ready product by deactivating enzymes. The outside appearance of the product is improved and it acquires a brighter color, stronger taste and smell (these features are not lost during frying).
The NEAEN VFB vacuum fryer with integrated blancher comprises the following elements:
- blanching chamber
- vacuum frying chamber
- oil heating system
- vacuum collector for storing and forced cooling of oil
- vacuum system for removing oil from the product
- vacuum generation system
- oil filtering and circulation system
- pivoted lifter (option)
The design of this vacuum fryer with blancher is compact, all units are mounted on a single frame and thus there is no need for additional installation and separate control panels.
The volume of the blanching chamber corresponds to the volume of the frying basket, so there is no need to reload the product by pouring it from one basket into another. The product is first subjected to blanching and afterwards, after it drains, it is immersed in the frying chamber. Optionally, the vacuum fryer can be supplied with a pivoted lifter, which enables you to easily lower the basket with product into the blanching chamber, hoist the basket in order to drain the water, and then move it and immerse it in the frying chamber.
During the vacuum frying process, the subsequent batch of product is being blanched and drained, which allows you to achieve semi-continuous production.
Automatic control system
The process of vacuum frying/drying is quite complex in terms of the sequence of operations performed, and therefore NEAEN VFB vacuum frying/drying plants are equipped with a completely automated control system with various recipes, which minimizes the effort needed from the operator and eliminates errors connected with the human factor.
All processes that are carried out are shown on the operator’s panel (process visualization). Programming of new recipes is done with the help of an intuitive interface.