Shandong Bayi Food Industry Equipment Co.,Ltd.

Professional manufacturer and solution provider for vacuum fryer

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I. Brief Introduction of vacuum fryer

First, vacuum fryer is an intermittent or batch type vacuum fryer. Technically, this is a device
which is primarily used for deep-frying food. The frying occurs inside a chamber which
reduces the amount of oil that is absorbed by food. Hence, it considered as a healthier
alternative to common fryers. Today, it has been widely used for commercial purposes in
frying various types of food such as fruits chips and vegetable chips.
Vacuum frying is a suitable processing method for the production of high quality fruit crispy.
With this technology, fruits which are abundant and sometimes wasted at harvest season,
can be processed and still have high selling price.
The vacuum frying technology produces fruit crispy with original color and fruit aroma and
an ideal crispy texture. The crispiness is obtained because the process of moisture content
reduction in the fruit occurs gradually.
Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric
frying, thereby improving quality attributes of the fried product, such as oil content, texture,
retention of nutrients, and color.
Bayi customized vacuum fryer is a kind of equipment for deep-fat frying designed to fry
under reduced pressure and in a closed system that lowers the boiling point of both oil and
water in food. Due to the application of pressure below atmospheric (vacuum) pressure,
water in the food material rapidly vaporizes at increased rate when the food products is
immersed in hot oil. Also, under vacuum, the food material expands and allows further
removal of trapped moisture.
The vacuum frying conditions(temperature and time)for various food products varied
considerably and there was also a wide variation in the vacuum pressures used.
The choice of the vacuum frying conditions for the food samples was dictated by a range of

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________
physical parameters, as well as pre-treatment conditions.
There was no other way to design a vacuum frying process for a specific product except to carry
out experiments to obtain an optimized process.

II. Components of vacuum fryer

The low temperature vacuum fryer is composed of the following parts:
vacuum frying tank, oil heating system, vacuum system, oil storage and adding system,
pneumatic system, automatic deoiling system and electric control system.

III. Merits of vacuum frying

 Preserve natural color
With vacuum frying it is easier to maintain natural colors and flavours of the finished
product. Due to the lower temperatures applied (approx. 130 °C (266 °F)), the formation of
suspected carcinogen acrylamide is significantly lower than in standard atmospheric fryers,
where the frying temperature is approx. 170 °C (338 °F).
 Low moisture content <6%

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________
 Reduced shrinkage
 Low water activity <0.3
 Heat sensitive nutrients-preserve 90% of trans-carotene
 Prevention of carcinogenic compounds formation-97% less acrylamide in potato chips
 Reduce the fat content--80-85% less oil in potato chips
 Suitable for high sugar content products
 The oil content rate of the food is below 15%.
 The centrifugal deoiling technology for vacuum fry has wide adaptability and unique
effect.
 Less adverts effects on oil quality
The temperature in vacuum frying is low enough to retain the natural color and flavor of
food while giving it a crispy texture. The food absorbs less oil which makes it healthier to eat.
Since less oil is absorbed, frying oil turnover is greatly reduced. Furthermore, oil
deterioration in vacuum frying is slower since it only uses about 100 °C to 130 °C which are
not high enough to accelerate oil degradation during frying.
IV. Technical parameter of vacuum fryer
Model BYZK-300 BYZK-500 BYZK-800 BYZK-1200

Size(mm) 2260X1900X2150mm 5600x2200x3200mm 5600x2200x3200mm 6200x2500x3200mm

Basket size(mm) Φ300x400mm Φ500x400mm Φ800x400mm Φ1200x400mm

Basket volume 14L 80L 200L 400L

Basket number(pcs) 1 1 1 1

Heating method steam/thermal oil/LPG steam/thermal oil/LPG steam/thermal oil/LPG steam/thermal oil/LPG

Machine power(kw) 12.5 20 24 33

Vacuum degree -0.095～-0.100 -0.095～-0.100 -0.095～-0.100 -0.095～-0.100

Frying time 50～120min 50～120min 50～120min 50～120min

Frying temperature 80～110℃ 80～110℃ 80～110℃ 80～110℃

Oil volume 169L 448L 700L 900L

Input capacity/batch 8-10KG 30-50KG 60-90KG 120-150KG

V. Advantages of vacuum fried chips

1.Nutritional Advantages
Another advantage of using the vacuum fryer is that it retains the amount of nutrients that
are originally in the food. Since it involves a locked-in procedure, even if the food is subjected
to heat, more vitamins and minerals remain intact compared to traditional deep-frying. For
example, if potatoes are deep-fried using regular pans and a whole lot of oil, the remaining
Vitamin C in it after cooking is only 50%. On the other hand, with the use of a vacuum fryer, it
has been observed that at least 95% of the original Vitamin C remains.
It has to be noted that the main reason why vacuum frying is considered to be healthier is
because it does not involve the use of a lot of oil. That is why, the end product would not be
soaked in whopping amount of fat. On the other hand, it should not be forgotten that this
does not reduce the amount of carbohydrates. Hence, for people who would like to cut down
their intake of carbs to be able to maintain ideal weight and health status, they should still
take necessary precaution when eating food that are prepared using the vacuum fryer.

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________
2.Better Food Quality
A vacuum fryer does not only contribute to the nutritional value of food. This is also used by
various restaurants and food manufacturer because of its benefits when it comes to the
aesthetics of the processed food. The vacuum fryer is used these days not just for potatoes
but also for vegetables, fruits, fish and meat. It helps in keeping the vibrant color of the food.
Aside from that, it also lowers the tendency of overcooking which could ruin the texture.
With the use of this device, there is no need to put too many artificial flavoring too because
the natural taste of the ingredients are preserved.
These positive results are possible with the use of vacuum fryer because it cooks food at a
lower oil temperature. Because of the technology it uses, moisture and air is not present
within the atmosphere while the food is being fried. Hence, the end product is much better
compared to traditional, oil-soaked frying process.
VI. Materials can be dealt by vacuum fryer
1) Fruits: peaches, apples, bananas, kiwi, pineapple, jujube, strawberry, jackfruit,Tommy
Atkins mango, persimmon,Pitaya,hawthorn, pear,Chinese gooseberry, carambola,
muskmelon, apricot
2) Vegetables: Radish, okra, carrots, sweet potatoes, pumpkin, garlic, onions, mushrooms,
okra, green beans, broad beans, peas, yam chips, taro, ginger,blue potato, lotus root, balsam
pear,beetroot,date, soybean sprouts, cauliflower, cucumber, kidney bean, sprout
beans,zucchini, shallot, purple yam,
3) Seafood: oyster, fish, lobster, crab, Mantis shrimp, shellfish, seaweed, squid
4)Nuts: Cashew nuts,green beans, lotus seed, amber walnuts, peanuts,almonds, pea, chest
nut,
Others: Bean Product, meat, Chinese herbal medicine,duck neck,grasshopper, silkworm
chrysalis, cicada, etc

VII. Vacuum frying process line

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________

Vacuum fried chickpeas Vacuum fried mushroom chips

Vacuum fried potato sticks Vacuum fried pumpkin chips

Vacuum fried broccoli chips Vacuum fried bitter gourd chips

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________

Vacuum fried lotus root Vacuum fried okra chips

Vacuum fried oyster chips Vacuum fried jackfruit chips

Vacuum fried yam chips Vacuum fried banana chips

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________

VIII. Vacuum fryer project case

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________

IX. Vacuum frying vs normal frying

Vacuum frying vs normal frying
Vacuum frying normal frying

Frying happens below the boiling point of Frying happens at 200-250℃. At this
water, i.e. 100℃(used for steaming the temperature, burning of ingredients
vegetable). so there is no burning of any happens.

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________
ingredients.
There is no oxygen so no oxiation of There is oxygen in atmosphere reacts with
minerals. minerals form Oxide like Calcium Oxide, Iron
Oxide, Manganese Oxide etc.
Nutrients and vitamins remain upto 99.99% Nutrient and vitamin get destroyed by more
intact. than 50%.
The natural fiber remains intact upto 100%. The natural fiber get broken by upto 100%.
The absorption of oil reduced by 50% in The oil content is between 25%-45%.
vacuum than the normal frying.
Less prone to absorb moisture and even Absorb moisture fast & degrade in 2-3 days if
degrade at 50% slower speed than the opened.
normal fried in open.
There is authenticity of the taste. There is not originality in taste so lots of
spices are used to make it better in taste.
Shape, color and texture of the products Shape, color and texture of the products
remains close to original in vacuum frying. change and deformation &degradation take
place.

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 Shandong Bayi Food Industry Equipment Co.,Ltd.
Professional manufacturer and solution provider for vacuum fryer
____________________________________________________________________________________________________________________________
X. Vacuum fryer videos
No. Name Video links

1 Apple chips vacuum fryer https://www.youtube.com/watch?v=_P8Tiw5NAMo&feature=youtu.be

2 Oyster vacuum fryer machine
3 vacuum fried lotus root chips fryer
4 Vacuum fried lily chips fryer
5 fish vacuum frying machine
6 Lily vacuum fryer machine
7 Fish bone vacuum fryer machine
8 Vacuum Fried Beetroot Chips fryer
https://www.youtube.com/watch?v=evQ-KDIm_pY&feature=youtu.be
https://www.youtube.com/watch?v=BLPQ5VSvGaM&feature=youtu.be
https://www.youtube.com/watch?v=jSuoHmAPBFY&feature=youtu.be
https://www.youtube.com/watch?v=qFXCHj0_atE&feature=youtu.be
https://www.youtube.com/watch?v=jSuoHmAPBFY&feature=youtu.be
https://www.youtube.com/watch?v=-oqnD9RFmsk&feature=youtu.be
https://www.youtube.com/watch?v=EjIG55KkFAA&feature=youtu.be

XI. Company Introduction

Shandong Bayi Food Industry Equipment Co.,Ltd. was established in 2015. It is located in
Zhucheng city, a place famous for all kinds of food machinery and packaging machinery. Our
company covers more than 70 mu area and has 48,000 m2 building area. The traffic is very
convenient and is very near to Qingdao railway station and Qingdao Liuting airport.
Bayi Company is the professional food machinery manufacturer in research & development,
production, sales and service. We have focused on the research, development and
production of the all kinds of food machinery in the field of puff snack machines, potato chips
production line, Frozen french fries production line, fish and meat processing machine, dried
fruit process machine, vegetables and fruits process line. The new generation vacuum fryer
is popular at home and abroad.
Our company is equipped with a bunch of experienced production team. At the same time,
we adopt the internationally advanced processing equipment and mature production
technology to offer clients with complete solution projects. Machines produced by Bayi are
used by many famous company in China and abroad and we had built long and excellent
cooperation relationship with them.
Our company always adheres to the tenet of “Quality first, Service first, Clients’ first”,
dedicating to offering the best quality of vacuum fryer, continuous fryer, potato chips
production line and Frozen french fries line to the clients. Shandong Bayi Food Industry
Equipment Co.,Ltd. would love to build better tomorrow together with you.

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