Control acrylamide
Keep frying oil temperature below the 248°F point to minimizes formation of acrylamide for crispier, tastier snacks. The integrated centrifuge reduces finished oil content of your products.
This fryer system eliminates the external vacuum chamber, excess floor space, and labor and creates its own internal vacuum, boiling off product moisture at a lower temperature to produce snacks from high-sugar products without browning.
Like our other continuous fryers, the Unitized Vacuum Fryer is easily accessible for cleaning and maintenance without the hazardous, labor-intensive job of moving it in and out of a vacuum chamber.
IDEAL APPLICATIONS:
Control acrylamide
Keep frying oil temperature below the 248°F point to minimizes formation of acrylamide for crispier, tastier snacks. The integrated centrifuge reduces finished oil content of your products.
Our dried fruit snack systems deliver the highest quality apple chips, as well as dried, blended, salted, and flavored fruit snacks.
Producing the world’s best tasting potato chips, our industry leading end-to-end systems process and package the highest quality potato chip products.
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