characteristicVacuum frying is the process of vacuum frying and de oiling food at a lower temperature, which can avoid the damage of high temperature to the nutritional components of food, effectively maintain the original color and flavor of food, and keep the oil content of food below 15%.

purposeThe vacuum frying centrifugal de oiling process has a wide range of adaptability and unique effects, mainly applied in:

Fruits: apples, bananas, pineapples, peaches;

Vegetables: carrots, pumpkins, green beans, sweet potatoes, taro, potatoes, garlic, green peppers, onions, etc;

Dried fruits: jujubes, peanuts, etc;