QS-VF100
100 kg / batch
- Batch: 100 kg
- Frying: 80–100 °C
- Control: Delta PLC + MCGS
- Structure: 304 stainless steel
Pilot and small-batch production — new snacks, test runs and speciality products.
Home / Vacuum Fryers
QS-VF100 · QS-VF150 · QS-300
Low-Temperature Vacuum Fryers
Frying under vacuum lowers the boiling point, so fruit and vegetables fry at 80–100 °C instead of 160 °C and above — crisp outside, real flavour inside, oil content under 18%.
Five steps, one closed chamber
Everything happens under vacuum — frying and de-oiling included — so the product never meets open air at high temperature.
- Preparation — washing, peeling, slicing and blanching to the product's recipe.
- Vacuum — the chamber is evacuated; oxygen is out before heating starts.
- Low-temperature frying — 80–100 °C in oil, under vacuum.
- In-chamber de-oiling — centrifugal de-oiling inside the vacuum chamber.
- Packing — crisp product, ready for seasoning and packing.
Three models, one platform
Same control system, same process — sized to your batch.
QS-VF150
150 kg / batch
- Batch: 150 kg
- Frying: 80–100 °C
- Control: Delta PLC + MCGS
- Structure: 304 stainless steel
The mid-size production model for growing snack brands.
QS-300
300 kg / batch
- Batch: 300 kg
- Vessel: 2600 mm (H) × 1600 mm (D)
- Control: Delta PLC + MCGS
- Structure: 304 stainless steel
High-volume lines — 300 kg per batch for large snack programmes.
Why vacuum frying pays
Measured results from our machines in production.
OIL CONTENT
< 18%
Oil content under 18% — against 30–40% for conventional deep frying.
OIL LIFE
+200%
Oil life extended by 200% — low temperature and oxygen-free frying slow oil breakdown.
OIL COST
$25,000+ / year
Oil savings of $25,000 or more per year on a production line.