Vacuum Fryers · Vegetable snacks
Shiitake Mushroom & Vegetable Crisps
Recipes are proven on a 10 kg pilot vacuum fryer and scaled to a 100 kg production unit, so shiitake, okra and purple sweet potato crisps reach market faster.
- Pilot unit
- 10 kg/batch
- Production unit
- 100 kg/batch
- Frying temperature
- 85–105 °C
- Products
- Shiitake, okra, purple sweet potato
Project goal
Shorten time-to-market for a multi-product vegetable crisps range while keeping colour and low oil content.
Process flow
- Sorting & washing
- Cutting
- Blanching where needed
- Pre-freezing
- Vacuum frying
- De-oiling
- Seasoning & nitrogen packing
Design decisions
- Same control logic on pilot and production units so recipes transfer directly.
- Quick-change baskets for different products.
- Oil filtration between batches.
Utilities
380 V three-phase power, cooling water, compressed air, oil storage area.
Typical timeline
| Weeks 1–6 | Pilot fryer delivery and recipe development |
|---|---|
| Weeks 7–14 | Production fryer manufacturing |
| Weeks 15–18 | Installation and scale-up |
This is a reference configuration. Final layout, capacity and lead time depend on your product, site and utilities, and are confirmed in your proposal.
