HealthyPIG Magazine

The vacuum fryer is a frying equipment installed in a vacuum chamber. Vacuum fryers are suitable for processing lower quality potatoes with higher than normal sugar content, as they usually have to be processed in the spring and early summer before a new harvest is available. Through vacuum frying, it is easier to maintain the natural color and flavor of the finished product. Due to the lower temperature used, around 130 °C, the formation of the suspected carcinogen acrylamide is significantly lower than in standard atmospheric fryers, where the frying temperature is around 170 °C. The product also reportedly has a lower fat absorption rate than atmospheric fryers. In Southeast Asia, intermittent vacuum fryers are mainly used for the production of fruit slices. However, these machines are only suitable for relatively small production companies.