Vacuum Fryers100–300 kgSUS304

Industrial Vacuum Frying System with De-oiling, 100–300 kg

100–300 kg-per-batch low-temperature vacuum fryer for potato chips, French fries, banana chips and fish skin. Fries at 80–120 °C under vacuum with centrifugal de-oiling for bright, low-oil chips.

Batch capacity: 100–300 kg
Frying temperature: 80–120 °C
Vacuum: −0.098 MPa

Request price WhatsApp

Model reference: 100–300 kg · Item 1601685176990 · Built to order in Shanghai

Overview

What is the Industrial Vacuum Frying System with De-oiling, 100–300 kg?

The Industrial Vacuum Frying System with De-oiling, 100–300 kg is a batch low-temperature vacuum fryer with a capacity of 100–300 kg per batch, suited to industrial plants that need a configurable frying system with de-oiling. It fries potato chips, French fries, banana chips and fish skin 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

Potato chips
French fries
Banana chips
Fish skin

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

Industrial Vacuum Frying System with De-oiling, 100–300 kg
Machine type	Low-temperature batch vacuum fryer
Capacity per batch	100–300 kgRaw product; varies with density
Best for	Industrial plants that need a configurable frying system with de-oiling
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	Potato chips, french fries, banana chips and fish skin
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

Load — prepared, often pre-frozen product goes into the basket.
Vacuum fry — the chamber is evacuated to about −0.098 MPa and the basket is lowered into oil at 80–120 °C.
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 100–300 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 potato chips?

Yes. This fryer is configured for potato chips, French fries, banana chips and fish skin, 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