Frying Solution

Vacuum-Fried Fruit and Vegetable Chips Solution

A low-temperature vacuum frying solution for fruit, root vegetable and specialty chips with preparation, vacuum dehydration, integrated de-oiling and seasoning.

Reference models: 30-40 kg/h or 60-80 kg/h; actual output depends on the recipe Steam-assisted vacuum frying; project utilities confirmed before manufacture

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PRODUCT INTRODUCTION

Frying Solution for Vacuum-Fried Fruit and Vegetable Chips Production

The SHEPODY vacuum-fried chips solution uses reduced pressure to support dehydration and frying below normal atmospheric frying temperatures. It is intended for heat-sensitive fruit, root vegetables and specialty chips where color, flavor and product structure require a different process from a conventional continuous fryer.

Reference models provide approximately 30-40 kg/h and 60-80 kg/h under stated recipes. Actual output changes with raw material, cut, initial moisture, pretreatment, loading and frying cycle.

Recommended process scope

Sorting, peeling and product-specific cutting
Washing, blanching, soaking, cooling or freezing when required
Vacuum frying with microcomputer control
Integrated adjustable-speed de-oiling
Seasoning, cooling and packing

The vacuum system, steam, cooling water, electrical load and cleaning procedure are confirmed during project engineering.

Lower-temperature frying under vacuum
Reference models covering 30-80 kg/h
Integrated adjustable-speed de-oiling

Vacuum-Fried Fruit and Vegetable Chips frying solution

PROCESSING CHALLENGES

Common Challenges in Vacuum-Fried Fruit and Vegetable Chips Frying

Each challenge is addressed through process design, stable temperature control, oil management and gentle product handling.

High Initial Moisture

Pretreatment and loading are selected from raw-material moisture and required dehydration.

Color and Flavor Retention

Vacuum frying supports processing below conventional atmospheric frying temperatures.

Cycle-Based Output

Hourly output depends on loading, cut, moisture and the complete vacuum frying cycle.

Stable Vacuum

The pump, condenser, separator and seals are configured to maintain the process vacuum.

Oil Removal

Integrated adjustable-speed de-oiling reduces surface oil before discharge.

Recipe Development

Each fruit or vegetable requires its own preparation, temperature, vacuum and timing settings.

RECOMMENDED PROCESS

Typical Vacuum-Fried Fruit and Vegetable Chips Frying Process

Each process stage is matched with equipment sized to your required capacity and final product standard.

Sorting & Preparation

Slicing

Washing or Blanching

Cooling, Soaking or Freezing When Required

Vacuum Frying

Integrated De-oiling

Seasoning

Cooling

Packing

CAPACITY OPTIONS

Choose a Starting Capacity Range

The listed options support initial selection. Capacity, line layout and automation can be customized around your product, required finished output and factory conditions.

30-40kg/h

JX-ZKYZ80 reference model, depending on product cut and recipe.

60-80kg/h

JX-ZKYZ150 reference model, depending on product cut and recipe.

CustomProject-engineered capacity

Configured around your product, target finished output, process time, utilities and available factory space.

LINE & PROCESS GALLERY

Vacuum-Fried Fruit and Vegetable Chips Equipment and Application Views

Representative equipment, process and available project images. The final line arrangement is engineered around your product, output target, utilities and available floor space.

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

RECOMMENDED EQUIPMENT

Core Equipment for This Solution

The final equipment configuration is confirmed according to your product, capacity, utilities and plant layout.

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.

Learn More

Automatic Seasoning Drum

An automatic stainless steel drum seasoner for uniformly coating fried snacks, nuts and chips with powder or liquid flavor before packing.

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KEY FRYING PARAMETERS

Reference Parameters for Vacuum-Fried Fruit and Vegetable Chips

Final working values are tuned during project design and commissioning according to your raw material and target product.

Reference Models	JX-ZKYZ80 and JX-ZKYZ150
Capacity	Approximately 30-40 kg/h or 60-80 kg/h, recipe-dependent
Operating Temperature	Up to 120 C for the reference models
Final Vacuum	Approximately -0.095 to -0.099 MPa depending on model and test condition
Steam Pressure	Reference range: 0.35-0.4 MPa
Integrated De-oiling	Reference adjustable range: 0-300 rpm
Heating Method	Steam-assisted vacuum frying; project utilities confirmed before manufacture

FAQ

Vacuum-Fried Fruit and Vegetable Chips Frying Solution FAQ

Answers to common questions about process configuration, capacity and operation.

Typical applications include apple, banana, jackfruit, potato, taro, carrot, okra and other suitable fruit or vegetable chips.

JX-ZKYZ80 is rated at approximately 30-40 kg/h and JX-ZKYZ150 at approximately 60-80 kg/h depending on product and recipe.

The reference system uses steam-assisted heating plus electrical power, cooling water and vacuum equipment. Final requirements are confirmed per project.

No. Washing, blanching, soaking, cooling or freezing are selected according to the raw material and desired finished structure.

The reference models include integrated adjustable-speed de-oiling up to a reference 300 rpm.

PROJECT ENQUIRY

Plan Your Frying Line

Share your raw material, target output, available space and utilities. Our engineers will configure the process and equipment for your project.

Selected solution Vacuum-Fried Fruit and Vegetable Chips Solution

Recommended equipment or line configuration
Capacity, utility and layout recommendations
Quotation basis and next steps