Low Temperature French Fries Chips Vacuum Frying Machine

French fries chips vacuum frying machine offers low-oil, crispy output with high yield and energy savings for food processing factories.

• Lower operational costs: Reduced oil and energy consumption save money long-term.

• Higher yield per batch: More usable product due to uniform frying and fewer defects.

• Premium product quality: Consistent, crispy fries with appealing texture, color, and flavor.

• Healthier market appeal: ~90% retention of key nutrients (e.g., vitamin C, carotenoids) helps position products as healthy snacks.

• Higher selling value: Better product quality allows for premium pricing and stronger brand reputation.

• Greater production efficiency: Enhanced throughput and automation reduce manual labor and improve process reliability.

• Heavy-duty SUS304 stainless steel construction for the kettle, frying basket, and oil tank ensures superior hygiene and long-term durability.

• Large batch capacity of approximately 150 kg of raw potatoes per cycle, suitable for commercial-scale production.

• High throughput efficiency, producing 60–110 kg of finished French fries per hour, meeting continuous demand.

• Maintains a deep vacuum environment (~ –0.095 MPa) for low-pressure frying and moisture removal.

• Precise temperature control in the range of 70–120 °C, enabling low-temperature frying that preserves product quality.

• Integrated PLC or microcomputer control system for automated, intelligent, and user-friendly operation.

• Built-in de-oiling and cooling units for consistent texture, oil reduction, and efficient post-frying handling.

• Designed as a true low-temperature vacuum fryer optimized for high-volume, industrial snack production.

• Significantly lower oil absorption: Final product contains only ~7% oil (vs. ~40% in traditional frying).

• Better product texture: Rapid vacuum dehydration leads to crispy, non-greasy chips with <5% moisture.

• Preserved natural appearance and aroma: Chips maintain their golden color and fresh flavor without over-browning.

• Healthier output: The low-temperature vacuum process reduces harmful compounds like acrylamide.

• Improved oil lifecycle: The vacuum environment slows oil oxidation, extending oil usability and reducing waste.

• Lower energy consumption: Frying at ~100 °C instead of 170–180 °C cuts energy use.

• Cleaner working environment: Closed, smoke-free, odor-free system improves plant air quality.

• Increased productivity: Faster water removal under vacuum speeds up frying and boosts overall output.

• Reduced frying cost per batch due to less oil use and energy demand—giving food processors a competitive advantage.

• Widely adopted across the snack industry for processing potatoes, bananas, apples, carrots, sweet potatoes, and more.

• Scientific studies confirm: Vacuum-fried potato and carrot chips absorb ~50% less oil than conventionally fried chips.

• Research also shows high retention of nutrients like vitamin C and carotenoids when frying at low temperatures.

• Industry reports consistently state vacuum-fried snacks contain only ~7% oil and retain vibrant natural color.

• Practical use cases and lab studies together validate that vacuum frying technology creates более здоровый, more valuable snack foods.

The Low Temperature French Fries Chips Vacuum Frying Machine brings top-tier vacuum frying to your factory, combining robust industrial design with gentle cooking technology. It yields crispy, delicious fries with minimal oil and high throughput, translating to cost savings and superior product quality. To learn more or discuss customization for your production line, please leave an inquiry message today – our team is ready to help you upgrade your frying process.