Vacuum Fryers · Fruit chips
Vacuum-Fried Jackfruit & Banana Chips Line
A 300 kg-per-batch vacuum fryer with centrifugal de-oiling makes bright, low-oil jackfruit and banana chips at 80–110 °C.
- Main equipment
- 300 kg/batch vacuum fryer
- Frying temperature
- 80–110 °C
- Vacuum
- −0.09 to −0.098 MPa
- De-oiling
- Centrifugal, under vacuum
Project goal
Produce crisp fruit chips that keep natural colour, with low oil content and consistent batch-to-batch quality.
Process flow
- Washing & peeling
- Slicing
- Optional sugar infusion
- Pre-freezing
- Vacuum frying
- Centrifugal de-oiling under vacuum
- Cooling, seasoning & packing
Design decisions
- Oil filtration loop to extend oil life.
- Electric heating as standard, steam or gas on request.
- Pre-freezing improves crispness and shape for sugary fruit.
Utilities
380 V three-phase power, cooling water for the condenser, compressed air, and a fume extraction hood.
Typical timeline
| Weeks 1–2 | Sample frying trial and report |
|---|---|
| Weeks 3–10 | Manufacturing and factory acceptance test |
| Weeks 11–15 | Installation and training |
This is a reference configuration. Final layout, capacity and lead time depend on your product, site and utilities, and are confirmed in your proposal.
