Industrial Fryers

Industrial Vacuum Fryer for Fruit and Vegetable Chips

A low-temperature vacuum frying system with automatic controls and integrated deoiling for fruit and vegetable chip recipes.

Reference models: 30-40 kg/h (JX-ZKYZ80) or 60-80 kg/h (JX-ZKYZ150); actual output depends on the recipe Steam-assisted vacuum frying; project utilities confirmed before manufacture SUS304 stainless steel kettle, tank and product basket

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Industrial Vacuum Fryer for Fruit and Vegetable Chips

OVERVIEW

Product Overview

The SHEPODY industrial vacuum fryer dehydrates and fries products below normal atmospheric frying temperatures. The sealed kettle, vacuum system, oil circulation, condenser and integrated deoiling assembly work together to support crisp fruit and vegetable chips while limiting prolonged high-temperature exposure.

Automatic and manual operating modes allow recipes to be developed for different raw materials. Product preparation may include slicing, washing, blanching, pre-cooling or freezing before vacuum frying, depending on the ingredient and desired finished structure.

System Configuration

SUS304 vacuum kettle, oil tank and product basket.
Vacuum pump, condenser, separator and circulation piping.
Microcomputer controls with automatic and manual modes.
Integrated adjustable-speed deoiling up to 300 rpm.
Recipe commissioning based on product cut, moisture and target texture.

PROCESSING FLOW

How the Process Works

Each stage is configured around the equipment, selected utilities and production requirements.

Raw Material Preparation
Slicing
Washing or Blanching
Cooling, Soaking or Freezing When Required
Vacuum Frying
Integrated Adjustable-speed De-oiling
Seasoning
Packing

KEY FEATURES

Designed for Consistent, Efficient Frying

Practical engineering details that keep quality stable and operating costs under control.

Low-Temperature Frying

Vacuum operation supports moisture removal at lower temperatures than atmospheric frying

Stable Vacuum System

The pump, condenser and separator are configured to maintain the process vacuum during production

Integrated Deoiling

Adjustable centrifugal deoiling up to 300 rpm reduces surface oil before product discharge

Recipe Control

Automatic and manual modes support product-specific time, temperature and vacuum settings

Food-Grade Construction

SUS304 kettle, oil tank and basket provide durable food-contact surfaces

TECHNICAL PARAMETERS

Specifications for Initial Selection

The values below support initial equipment selection. Final capacity, dimensions and utility requirements are confirmed for your product, process and site conditions.

Capacity / Sizing Basis	Reference models: 30-40 kg/h (JX-ZKYZ80) or 60-80 kg/h (JX-ZKYZ150); actual output depends on the recipe
Heating Method	Steam-assisted vacuum frying; project utilities confirmed before manufacture
Material	SUS304 stainless steel kettle, tank and product basket
Control	Microcomputer control with automatic and manual operating modes
Voltage	Customized to local power supply
Selection Notes	Reference model JX-ZKYZ80: 3200 x 3300 x 3850 mm, approximately 3.0 t, 18 kW, 30-40 kg/h. Reference model JX-ZKYZ150: 4300 x 3850 x 3950 mm, approximately 4.5 t, 27.5 kW, 60-80 kg/h. Both models use SUS304 for the vacuum kettle, tank and product cage; steam pressure is 0.35-0.4 MPa; operating temperature is up to 120 C; integrated de-oiling speed is adjustable from 0-300 rpm. Reference final vacuum is approximately -0.095 to -0.099 MPa depending on model and test condition. Capacity varies with product shape, slice thickness, initial moisture, pretreatment and recipe, so utilities and output must be confirmed for the actual raw material.

What We Need to Configure Your Equipment

Please share your raw material and finished product, target output and whether it is based on raw input or finished product, available workshop length, width and height, local power and fuel conditions, and the required automation and packing scope.

After the order and final configuration are confirmed, we provide the project-specific layout, installation and connection drawings needed for implementation. Detailed engineering drawings are supplied for confirmed projects rather than published online.

APPLICATIONS

Suitable Foods and Applications

Frying temperature, residence time and product handling are set for the recipe and target finished product.

EQUIPMENT & APPLICATION GALLERY

More Views of Industrial Vacuum Fryer for Fruit and Vegetable Chips

Representative equipment and application images from our product and project records. Final configurations vary by product, capacity and site conditions.

Industrial vacuum fryer for fruit vegetable and protein snacks — Industrial Vacuum Fryer

Stainless steel vacuum frying system with vacuum and oil circulation components — Vacuum Frying System

Vacuum fryer for fruit and vegetable chips — Vacuum Fryer for Fruit and Vegetables

Rear equipment view of an industrial vacuum fryer — Vacuum Fryer Rear View

FAQ

Frequently Asked Questions

Common questions about configuring and operating this equipment.

Vacuum frying lowers the boiling point of water, allowing dehydration and frying at lower temperatures. This is useful for heat-sensitive fruit and vegetable chip recipes.

Typical products include apple, banana, jackfruit, potato, taro, carrot and okra. Each material needs its own preparation and frying recipe.

Reference output is approximately 30-80 kg/h. Actual output varies with product size, slice thickness, initial moisture and frying time.

The reference system uses steam-assisted heating together with electrical power for pumps, controls and deoiling. We confirm pressure, power supply, cooling water and installation interfaces before manufacture.

Product-contact vessels and baskets are stainless steel, and the system is designed with accessible cleaning and oil-handling points. The final cleaning procedure is matched to the selected configuration.

Yes. Capacity and layout are engineered around your product, target output, available workshop dimensions, heating source, local utilities and required automation. The listed capacity ranges support initial selection and are not fixed limits.

Yes. After the order and final equipment configuration are confirmed, our engineers provide the project-specific layout, installation and connection drawings required for implementation. Detailed engineering drawings are supplied to customers for their confirmed projects rather than published online.

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PROJECT ENQUIRY

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Industrial Vacuum Fryer for Fruit and Vegetable Chips