1. Core Working Condition
Vacuum Frying
- Work under negative pressure vacuum environment
- Low boiling point of water and oil
Traditional Frying
- Normal atmospheric pressure
- Conventional open / closed tank frying
2. Frying Temperature
Vacuum Frying
- Low temperature: 80°C – 110°C
Traditional Frying
- High temperature: 160°C – 200°C
3. Product Nutrition & Harmful Substances
Vacuum Frying
- Retain vitamins, natural color and original flavor
- Low acrylamide, no high-temperature oxidation
Traditional Frying
- Nutrient destruction & color darkening
- Easy to produce acrylamide, benzopyrene and harmful substances
4. Oil Content & Taste
Vacuum Frying
- Equipped with vacuum de-oiling system
- Low oil content, crisp and non-greasy
Traditional Frying
- High oil absorption
- Greasy taste, heavy oil residue
5. Oil Service Life
Vacuum Frying
- Isolated from oxygen, less oil oxidation
- Oil reusable, lower production cost
Traditional Frying
- Contact with air strongly
- Oil deteriorates quickly, easy to turn black & sour
6. Raw Material Application
Vacuum Frying
- Suitable for fruits, vegetables, seafood, mushrooms (banana, okra, jackfruit, shrimp etc.)
Traditional Frying
- Mainly for starch food: potato chips, fritters, fried food
7. Preservation & Shelf Life
Vacuum Frying
- Fully dehydrated, low water activity
- Longer shelf life
Traditional Frying
- Residual moisture inside
- Easy to get damp and deteriorate