--- title: 100 kg Low-Temperature Batch Vacuum Fryer | Factory url: https://freezedryerfactory.com/products/100-kg-batch-vacuum-fryer/ description: 100 kg Low-Temperature Batch Vacuum Fryer: 100 kg per batch, 80–120 °C vacuum frying with de-oiling for vegetable chips and fruit chips. Test report included. --- 1. [Home](https://freezedryerfactory.com/) 2. [Products](https://freezedryerfactory.com/products/) 3. [Vacuum Fryers](https://freezedryerfactory.com/products/vacuum-fryers/) 4. 100 kg Low-Temperature Batch Vacuum Fryer Vacuum Fryers100 kgSUS304 # 100 kg Low-Temperature Batch Vacuum Fryer 100 kg-per-batch low-temperature vacuum fryer for vegetable chips, fruit chips, shiitake mushroom and purple sweet potato. Fries at 80–120 °C under vacuum with centrifugal de-oiling for bright, low-oil chips. Batch capacity : 100 kg Frying temperature : 80–120 °C Vacuum : −0.098 MPa Model reference: 100 kg · Item 10000040361467 · Built to order in Shanghai Overview ## What is the 100 kg Low-Temperature Batch Vacuum Fryer? The 100 kg Low-Temperature Batch Vacuum Fryer is a batch low-temperature vacuum fryer with a capacity of 100 kg per batch, suited to commercial production for growing snack brands. It fries vegetable chips, fruit chips, shiitake mushroom and purple sweet potato at about 80–120 °C under a vacuum of −0.09 to −0.098 MPa and spins off oil in a centrifuge before the vacuum is released. ### Low-temperature frying Water boils at roughly 40–50 °C under vacuum, so food fries at 80–120 °C and keeps its natural colour. ### De-oiling under vacuum The basket spins before pressure returns, removing surface oil before it is drawn into the chip. ### Longer oil life Lower temperature and an oxygen-poor chamber slow oil oxidation. ### Recipe control PLC touchscreen stores frying temperature, vacuum and time per product. ### Hygienic SUS304 build Stainless food-contact parts that are easy to clean between products. ### Tested before shipping Machinery test report and outgoing inspection video provided. ### Typical applications - Vegetable chips - Fruit chips - Shiitake mushroom - Purple sweet potato ### Model range Vacuum fryer capacity comparison | Batch capacity | Best for | Models | | --- | --- | --- | | 5 kg | Recipe development, r&d labs and sample production | 1 | | 10 kg | Pilot production, specialty snacks and small brands | 1 | | 100 kg | Commercial production for growing snack brands | 1 | | 150 kg | Continuous daily production for fruit and vegetable chips | 1 | | 300 kg | High-volume production for established snack manufacturers | 1 | | 100–300 kg | Industrial plants that need a configurable frying system with de-oiling | 1 | Specifications ## Technical specifications 100 kg Low-Temperature Batch Vacuum Fryer | | | | --- | --- | | Machine type | Low-temperature batch vacuum fryer | | Capacity per batch | 100 kgRaw product; varies with density | | Best for | Commercial production for growing snack brands | | Frying temperature | 80–120 °CTypical | | Working vacuum | −0.09 to −0.098 MPaTypical | | De-oiling | Centrifugal, under vacuum | | Heating | Electric (steam or gas on request) | | Food-contact material | SUS304 stainless steel | | Core components | Engine, motor, vacuum pump, PLC | | Controls | PLC with touchscreen and recipe settings | | Applications | Vegetable chips, fruit chips, shiitake mushroom and purple sweet potato | | Machinery test report | Provided | | Video outgoing inspection | Provided | | Warranty | Long-term warrantyTerms set out in the sales contract | | Place of origin | Shanghai, China | Values marked “typical” are planning figures. Final specifications are confirmed in your technical quotation after we review your product and site. Process ## How it works 1. **Load** — prepared, often pre-frozen product goes into the basket. 2. **Vacuum fry** — the chamber is evacuated to about −0.098 MPa and the basket is lowered into oil at 80–120 °C. 3. **De-oil** — the basket lifts and spins in a centrifuge before the vacuum is released. FAQ ## Questions about this machine What is the capacity of this vacuum fryer? It handles 100 kg of raw product per batch. Actual throughput depends on the product's density and frying time, typically 20–40 minutes per batch for fruit chips. What temperature does a vacuum fryer use? Typically 80–120 °C oil temperature, compared with 160–190 °C in an atmospheric deep fryer. Can it fry vegetable chips? Yes. This fryer is configured for vegetable chips, fruit chips, shiitake mushroom and purple sweet potato, and also handles most fruit, vegetables, mushrooms and nuts. We can run your sample before you order. Which heating options are available? Electric heating is standard; steam or gas heating can be supplied on request to suit your site. Why are vacuum-fried chips less oily? Because the basket is spun in a centrifuge while still under vacuum, much of the surface oil is removed before the pressure change would draw it into the product. Inquiry ## Get a price for this machine Tell us your product and daily output. An engineer replies within one business day with price, lead time and a sizing check. Prefer chat? [WhatsApp +86 176 2154 1688](https://wa.me/8617621541688?text=Hello%2C%20I%27m%20interested%20in%20the%20100%20kg%20Low-Temperature%20Batch%20Vacuum%20Fryer%20%28https%3A//freezedryerfactory.com/products/100-kg-batch-vacuum-fryer/%29.%20Please%20send%20price%20and%20lead%20time.) 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