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Features：Vacuum fry is a process to vacuum fry and deoil food under rather low temperature. The vacuum fry can prevent the loss of nutrient of the food from high temperature, and it can keep effectively the original colors and favour of the food and reduce the processing cost. The oil content rate of the food is below 15%. It reserves and condenses well. And it is crisp and delivious. The equipment is made of stainless steel material and it meets the sanitary requirement of the food. It is safe and reliable and easy to operate.

Features：The centrifugal deoiling technology for vacuum fry has wide adapbility and unique effect. It is mainly used for: Fruits: Apple, Banana, Pineapple, and Peach;

Vegetables: Carrot, Pumpkin, Snap been, Sweet potato, Taro, Garlic, Green pepper, Onion;

Dry fruits: Chinese date, Peanut, and others;

Aquatic products and meats.

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