What is the vacuum frying?
- It is a method of dehydration, where the moisture inside food is evaporated with the oil as the heat medium,
meanwhile, the vacuum condition makes the the boiling point of water lower than 100 Centigrade degree.
- Fast dehydration than normal deep high temperature frying, so that the original taste and colour of the food is better preserved.
- Porous structure is formed so that the texture of the food becomes more crispy than the other dehydration method food.
What is the vacuum fryer?
Vacuum Fryer will evaporate the moisture inside food materials to be extracted under vacuum condition and low temperature.The water is boiled at 100 centrigrade degree under 1 atmospheric pressure,but when the air pressure is 6Kpa, the water boiling temperature is only need around 45 centigrade degree. So most time Tindo Vacuum frying machine only need the oil 90 centigrade degree.
The Tindo vacuum fryer can be used for all types of food materials, and the high-vacuum, low-temperature frying preserves the original taste of the ingredients.
The frying process is safer as the device does not change the physical properties of the ingredients, which commonly occurs when frying at a high temperature.
