Fruit & Vegetable Snacks

Fruit & Vegetable Snacks — Freeze-Dried and Vacuum-Fried

Fruit and vegetable snacks are our most common application. The same raw material can become a freeze-dried slice or a vacuum-fried crisp — different textures, different lines, different buyers.

At a glance

Food, form and target finished product first — equipment second
Batch figures are fresh or raw material per batch, never assumed finished weight
Sample evaluation available: free sample, you only cover the shipping
Price, lead time and warranty confirmed in the project quotation

Discuss This Application

Freeze-dried fruit and vegetable slices

Mango, durian, pineapple, apple and berry slices freeze-dry into light, crisp pieces that keep their shape and colour. The QS-FD range covers 200 kg, 1 tonne and 2 tonnes of fresh material per batch. Slice dimensions, loading depth and target moisture are agreed before the batch is planned.

Vacuum-fried crisps

Sweet potato, banana, mushroom, okra and other vegetables vacuum-fry at 80–100°C into savoury crisps with oil content < 18%. The QS-VF100, QS-VF150 and QS-300 cover 100, 150 and 300 kg of raw material per batch; the sweet-potato finished yields in the specification sheets are examples, not guarantees for every food.

Which route for your product?

If you want a light, oil-free, rehydratable product, start with freeze drying. If you want a fried bite and a savoury crisp, start with vacuum frying. When the answer is not obvious, run both routes on the same raw material and compare the samples.

Which route fits your product?

Freeze drying and vacuum frying give different textures, oil content and shelf-life behaviour. The fastest way to decide is a sample evaluation with your own raw material.

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