Vacuum frying works under negative pressure (vacuum condition). Under vacuum, the boiling point of oil and water is greatly reduced, so frying can be done at 70–95°C low temperature, instead of 160–180°C in traditional frying.
During low-temperature vacuum frying:
- The moisture inside the material quickly evaporates and expands, making the product crisp.
- The vacuum environment reduces oil absorption and prevents oxidation, browning and nutrient loss.
- After frying, the centrifugal de-oiling system removes excess oil, achieving low oil content & healthy snacks.