tna vacuum de-oiler for potato chips

The tna vacuum de-oiler (patent pending) from TNA Solutions is designed to help potato chip manufacturers reduce oil content while maintaining the taste, texture and crispiness. 

Specifically developed for batch-fried chips, the vacuum de-oiler removes oil after frying — including both surface oil and oil absorbed by the potato cells — which is designed to lower total fat content from approximately 32–35% to the 20% range, depending on user requirements.

Unlike conventional heated centrifuge systems, the tna vacuum de-oiler operates at ambient temperature, using vacuum-driven technology to remove oil without further browning or additional acrylamide formation, as can occur in technologies that require chip reheating after frying.

This is designed to provide benefits including, lower-fat potato chips with preserved flavour, texture and crispiness; reduced risk of overprocessing and colour variation; greater control over final product quality; and reducing costs through oil recovery.

In addition to improving nutritional profiles, the vacuum de-oiler supports more efficient resource use. Recovered oil is filtered and returned to the fryer, helping to reduce overall oil consumption and minimise operating costs.

The tna vacuum de-oiler has been specifically engineered to integrate with TNA’s batch frying systems. The centrifuge is sized to handle a full batch directly from the fryer, enabling smooth process flow and minimal disruption to existing operations.

In addition, a single de-oiler unit can support two batch fryers operating out of cycle, providing an efficient and scalable solution for high-capacity production environments. This flexible configuration allows manufacturers to optimise throughput while maintaining consistent processing conditions.

This product and other snack innovations will be exhibited by TNA Solutions at interpack 2026 from 7–13 May in Düsseldorf, Germany.