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SS304 Potato Sticks Defatted Vacuum Frying Equipment

China Qingdao Liuyi Machinery Co., Ltd. certification
China Qingdao Liuyi Machinery Co., Ltd. certification
The machine is very good. Thank you for your support. You showed me many successful cases, provided reasonable solutions, and sent the most professional engineers to help us. I hope to establish a long-term business relationship with you. Greetings.

—— Simon Bleeker

The meeting between us is so great. Your vacuum fring machine together with its oil filter tank is the most advanced technology. And all your after-sales service is timely. You are a professional company for doing export business. Good luck to you. Regards

—— Hanif Mollah

You are a good and specialized company for vaccum frying. Your goods are delivered in time and nice package after arrival. It is great to establish long term business co-operation with you and your company. Special thanks to Grace. Regards


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SS304 Potato Sticks Defatted Vacuum Frying Equipment

SS304 Potato Sticks Defatted Vacuum Frying Equipment
SS304 Potato Sticks Defatted Vacuum Frying Equipment

Large Image :  SS304 Potato Sticks Defatted Vacuum Frying Equipment

Product Details:

Place of Origin: Made in China
Brand Name: Liuyi
Model Number: VF-LY50, VF-LY-100, VF-LY-200

Payment & Shipping Terms:

Minimum Order Quantity: Negotiable
Price: Price Can Be Negotiated
Packaging Details: 20'G/40'G Container
Delivery Time: 20~25 Days After Receiving The Deposit
Payment Terms: T/T
Supply Ability: 50 Sets per Month
Detailed Product Description
Name: Vacuum Frying Food Machine De-oil Speed & Form: 300 R/ Min Inside-collocate De-oil
Steam Pressure: 0.4~0.8mpa (adjustable) Material Basket: 1 Set
Function: Remove Imputies In The Oil Working Degree: -0.095mpa~-0.098mpa
Filter Type: Vacuum Filter Application: Snacks / Fruit, Vegetables, Seafood
High Light:

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Potato sticks defatted vacuum electric fryer


Vacuum electric fryer


Vacuum electric fryer technology comes from the motherland, and its advantages include low energy consumption, low price, high quality, high reliability, and stable operation. In the vacuum frying process, the oil temperature is truly controllable and stable.


The vacuum fryer consists of a frying pan, a basket, a condenser, a vacuum pump, an oil receiver with an electric heater, a valve, a control system, etc. The fully automatic vacuum fryer (BVF-60) is a complete automatic control system with PLC and touch screen Wait for the parts, frying and de-oiling under vacuum conditions, and then start de-oiling after frying in the vacuum chamber, which keeps the oil content low until you reach your desired goal.


The vacuum fryer is suitable for potato sticks, French fries, potato chips, nori, banana, taro, pumpkin, sweet potato and other vegetables. According to the French fries, the capacity output is 10kg/h.

The food will be processed by vacuum frying and degreasing at a relatively low temperature. Vacuum frying can prevent the nutrition of food from being lost due to high temperature. It can effectively maintain the original color and flavor and reduce the processing cost. The oil content of food is less than 20%. These foods can be stored for a long time, are crunchy and delicious.



Model VF-LY50 VF-LY100 VF-LY200
Raw Material Input 30kg-50kg 80kg-100kg 170kg-200kg
Machine Material food grade SS304 food grade SS304 food grade S304
Basket size Φ600mm*H500mm Φ750mm*H530mm Φ1200mm*H600mm
L*W*H 1400*3500*2500mm 1800*4000*2900mm 2500*4500*3100mm
Oil Volume 300-500kg 600-800kg 1000-1200kg
Vacuum Degree




Steam Pressure 4-8kg 4-8kg 4-8kg
Frying Temperature 75-110℃ 75-110℃ 75-110℃
Oil Pump 3kw 5.5kw 7.5kw
Vacuum Pump 7.5kw 11kw 15kw


The working principle of empty frying equipment:


Water is removed in a short period of time under vacuum. In addition, when using vacuum, the oil will not enter the loose pores, and the oil will be completely removed while maintaining the vacuum, reducing the oil content in the finished product to a lower percentage. It can reach 30%.


Depending on the product and its pre-cooking (bleaching, dipping, freezing), products with different characteristics can be obtained-more or less thick characteristics (bubble food), crisper or softer, different color strengths, etc.


  • Low Temperature Frying vs Deep Oil Frying
Low temperature frying (90-120℃) Deep oil frying (up to 180℃)
Nutrients and vitamins remain up to 99.99% intact. Nutrient and vitamins get destroyed by more than 50%
The absorption of oil reduced by 50% in vacuum. The oil content is between 25%-45%.
The original taste can be maintain There is not originality in taste so it needs a lot of spices for better tasty.



Vacuum fryer and its advantages:


Can produce many different products such as fruits (apples, bananas), vegetables (sweet potatoes, beetroot, carrots and many others), meat, fish
Fully preserve the useful properties of raw materials, vitamin content and minerals. Intensify the organic taste and unique smell without adding manufacturing ingredients.
The automated management scheme ensures that you can fry individual products in different modes without adjustments.
The oil is not exposed to high temperature, does not burn, does not ingest peculiar smell and color pigments, does not need to be replaced, and can be recycled.
The highest energy efficiency-no energy loss. In a dry place, no bad smell (smoke) and steam will be produced.
Vacuum dryer / fryer equipment is currently the most modern preservation system. The method of frying and drying under vacuum is absolutely sealed-no smoke, oil mist and odor.

Contact Details
Qingdao Liuyi Machinery Co., Ltd.

Contact Person: Grace Li

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