Heat and Control Unitized Vacuum Fryer

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While vacuum frying has been identified as an alternative to conventional frying for higher sugar content snacks, one of the key roadblocks has been physical size of the fryer. Until now, vacuum fryers had to operate inside an external vacuum chamber, requiring excessive floor space and regular removal for cleaning and maintenance.

The Heat and Control Unitized Vacuum Fryer (UVF) creates its own vacuum internally and requires no external chamber. Operating at 10% or less of normal atmospheric pressure, the UVF fries potatoes, apples, yams and other high-sugar products without browning. Frying at less than 120°C, it can also be used to minimise acrylamide formation.

The advantages of vacuum frying relate to oil quality and end product quality. In vacuum frying, the temperature profile is lower than conventional frying and offers multiple opportunities. Water can be boiled off at temperatures below the acrylamide formation temperature.

It is easier to maintain the quality of oil, due to near oxygen-free cooking environment. Lower frying temperatures also enable frying of products with a higher incoming sugar content - such as sweet potatoes - and will result in a lighter colour finished chip/snack. Vacuum frying provides better-than-conventional conditions for less stable (trans-fat-free) frying oils.