Vacuum Frying Machine
Our product range includes a wide range of 9 hp automatic vacuum frying machine, 7 hp automatic vacuum frying machine and 5 hp automatic vacuum frying machine.
9 HP Automatic Vacuum Frying Machine
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₹ 1850000 Get Latest Price
Product Brochure
| Capacity | 500L |
| Equipment Type | Automatic Snacks Seasoning Syst |
| Power Consumption | 9 HP |
| Material | SS |
| Brand | Locus |
| Automation Grade | Automatic |
Minimum order quantity: 10 Piece
- Vacuum frying is a developed method of conventional frying process under low pressure and low temperature, which improves the quality attributes of fried food products. Vacuum frying is a better and healthier alternative to conventional frying.
- Vacuum frying is achieved at lower temperature than conventional frying, therefore vacuum-fried products have i) better nutritional quality (due to retention of essential phytochemicals and essential nutrition), ii) enhanced colour (due to lesser oxidation), and iii) lesser oil degradation.
- One of the the health benefit of vacuum frying is that vacuum fried products contain lesser oil content compared to conventional fried products. Lower operating temperature during vacuum frying reduces 94% of acrylamide formation all the while maintaining the original texture/colour, organoleptic, and nutritional properties of the raw material. Acrylamide is recognised as a potential carcinogenic compound found in fried snacks, which is formed by the Maillard reaction.
- Vacuum frying is an efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching. The products are crispy and retain original taste and flavour as of the natural foods. Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks which cannot be done by conventional frying.
7 HP Automatic Vacuum Frying Machine
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₹ 1850000 Get Latest Price
Product Brochure
| Capacity | 400L |
| Equipment Type | Flavour Dosing Seasoning Syst |
| Power Consumption | 7 HP |
| Material | SS |
| Brand | Locus |
| Automation Grade | Automatic |
- Vacuum frying is a developed method of conventional frying process under low pressure and low temperature, which improves the quality attributes of fried food products. Vacuum frying is a better and healthier alternative to conventional frying.
- Vacuum frying is achieved at lower temperature than conventional frying, therefore vacuum-fried products have i) better nutritional quality (due to retention of essential phytochemicals and essential nutrition), ii) enhanced colour (due to lesser oxidation), and iii) lesser oil degradation.
- One of the the health benefit of vacuum frying is that vacuum fried products contain lesser oil content compared to conventional fried products. Lower operating temperature during vacuum frying reduces 94% of acrylamide formation all the while maintaining the original texture/colour, organoleptic, and nutritional properties of the raw material. Acrylamide is recognised as a potential carcinogenic compound found in fried snacks, which is formed by the Maillard reaction.
- Vacuum frying is an efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching. The products are crispy and retain original taste and flavour as of the natural foods. Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks which cannot be done by conventional frying.
5 HP Automatic Vacuum Frying Machine
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₹ 1500000 Get Latest Price
| Capacity | 300L |
| Equipment Type | Flavour Dosing Seasoning Syst |
| Power Consumption | 5 HP |
| Material | SS |
| Brand | Locus |
| Automation Grade | Automatic |
- Vacuum frying is a developed method of conventional frying process under low pressure and low temperature, which improves the quality attributes of fried food products. Vacuum frying is a better and healthier alternative to conventional frying.
- Vacuum frying is achieved at lower temperature than conventional frying, therefore vacuum-fried products have i) better nutritional quality (due to retention of essential phytochemicals and essential nutrition), ii) enhanced colour (due to lesser oxidation), and iii) lesser oil degradation.
- One of the the health benefit of vacuum frying is that vacuum fried products contain lesser oil content compared to conventional fried products. Lower operating temperature during vacuum frying reduces 94% of acrylamide formation all the while maintaining the original texture/colour, organoleptic, and nutritional properties of the raw material. Acrylamide is recognised as a potential carcinogenic compound found in fried snacks, which is formed by the Maillard reaction.
- Vacuum frying is an efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching. The products are crispy and retain original taste and flavour as of the natural foods. Vacuum frying can be used to fry high sugar fruits and fresh vegetable in order to produce various kinds of snacks which cannot be done by conventional frying.
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Vinay Pawar (CEO)
Locus Technologies
Ground Floor, Survey No. 96/2, Marathe Industries, Gatha Mandir, Bypass, Dehuroad, Dehu Bus Depot
Dehugaon, Dehu, Pune - 412109, Maharashtra, India
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