Vacuum Fryers
Low-Temperature Vacuum Fryers for Food Snacks
Three raw-material batch sizes — 100, 150 and 300 kg per batch. Frying oil temperature 80–100°C, oil content < 18%, steam coil heating, vacuum frying and in-chamber de-oiling.
How to choose
Start with the raw material you load per batch — not the finished weight. The specifications use sweet potato as the reference material; loading and finished output for other foods need to be evaluated using their dimensions, density and processing requirements.
Processing minutes are not the full cycle. Loading, unloading, de-oiling, cleaning and changeover all count when you plan production.
Request a Capacity ReviewCompare the three sizes
| Model | Raw-material capacity | Finished yield (sweet potato) | Listed steam consumption |
|---|---|---|---|
| QS-VF100 | 100 kg raw material per batch | 30–50 kg (sweet-potato example) | 150 kg per hour |
| QS-VF150 | 150 kg raw material per batch | To be confirmed by product trial | 150 kg per hour |
| QS-300 | 300 kg raw material per batch | 100–200 kg (sweet-potato example) | 250 kg per hour |
100 kg per Batch
100 kg raw material per batch. Steam coil, Delta PLC + MCGS touchscreen.
View QS-VF100150 kg per Batch
150 kg raw material per batch. Steam coil, Delta PLC + MCGS touchscreen.
View QS-VF150300 kg per Batch
300 kg raw material per batch. Steam coil, oil handling and Roots vacuum pump.
View QS-300Not sure which size fits?
Use the model selector on the inquiry page: food, process, batch quantity and project conditions — and it returns candidate models with the items engineering still needs to confirm.
Open the Model Selector