Low-temperature vacuum frying (80–110°C, negative pressure) retains natural color, nutrition, original flavor, reduces acrylamide and oil content — ideal for crispy healthy snack production.
1. Fruit Chips Processing (Most Widely Used)
- Banana chips / Banana crisps
- Jackfruit chips
- Apple chips, pear chips
- Mango chips, durian chips
- Pineapple chips, dragon fruit chips
- Coconut chips, grape crisps
2. Vegetable Crisps Production
- Sweet potato chips, potato chips
- Carrot crisps, pumpkin chips
- Okra crisps, shiitake mushroom crisps
- Eggplant chips, green bean crisps
- Garlic chips, onion crisps
- Mixed vegetable crisp snacks
3. Mushroom & Fungus Products
- Shiitake crisps, enoki mushroom crisps
- Black fungus crisps, tremola crisps
4. Seafood & Aquatic Snacks
- Dried shrimp, shrimp crisps
- Crab stick crisps
- Fish skin crisps, small fish crispy snacks
- Squid crisps
5. Meat & Poultry Crispy Snacks
- Chicken skin crisps
- Duck skin crisps
- Small dried meat crispy products
6. Nuts & Beans Snacks
- Broad bean crisps, peanut crisps
- Cashew crispy processing
- Lentil crisps
7. Industrial & Food Factory Scenarios
- Full-automatic snack factory mass production
- Small workshop / commercial batch processing
- OEM healthy crisp food processing
- Low-oil health snack customized production
- Food deep-processing production lines