Vacuum fryer

Water boils at lower temperatures at lower pressure. As pressure decreases below that of the general atmosphere, the boiling point of water also drops below 100 °C (212 °F). Vacuum fryers allow food items to be fried at lower temperatures by lowering the pressure inside the chamber. This allows the frying of heat-sensitive foods that would have otherwise been burned in the normal deep frying process. ==Continuous vacuum fryers==

For larger production quantities, continuous vacuum fryers are available. In these installations, the vacuum frying pan is installed in a stainless steel vacuum tube. The infeed of the raw product is carried out through a rotary airlock. Depending on the application, the frying pan itself is designed to meet the different product specifications. A transport belt takes the finished product out of the fryer and towards the outfeed system. A lock chamber at the exit of the vacuum tube prevents air from entering the vacuum zone, and a belt system takes the product from one zone to another. The vacuum is created by vacuum pumps, and the whole system is controlled by a programmable logic controller. In batch fryers, the frying oil has to be replaced quite often as it is sensitive to temperature changes. Continuous vacuum fryers lead to a longer lifetime of the frying oil and therefore lower the production costs. Vacuum fryers can also reduce oil content in fried foods. The amount of reduced oil content, usually 1–3%, depends on the type of vacuum fryer. ==See also==