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Snack 50kg Input Dehydrating Vacuum Fried Chips Machine

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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Snack 50kg Input Dehydrating Vacuum Fried Chips Machine

Snack 50kg Input Dehydrating Vacuum Fried Chips Machine
Snack 50kg Input Dehydrating Vacuum Fried Chips Machine

Large Image :  Snack 50kg Input Dehydrating Vacuum Fried Chips Machine

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
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Vacuum fryer
Vacuum frying machine is a method of frying and dehydrating food at low temperature (80-120°C), which can effectively reduce the destruction of nutrients in high temperature food. Vacuum frying and degreasing have unique effects. Currently mainly used for:
1. Fruits: banana, jackfruit, apple, kiwi, wood grape, persimmon, strawberry, grape, peach, pear, etc.;
2. Vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc.;
3. Dried fruits: dates, peanuts, jackfruit, etc.;
4. Aquatic products and livestock and poultry;


Raw Material Input30kg-50kg80kg-100kg170kg-200kg
Machine Materialfood grade SS304food grade SS304food grade S304
Basket sizeΦ600mm*H500mmΦ750mm*H530mmΦ1200mm*H600mm
Oil Volume300-500kg600-800kg1000-1200kg
Vacuum Degree




Steam Pressure4-8kg4-8kg4-8kg
Frying Temperature75-110℃75-110℃75-110℃
Oil Pump3kw5.5kw7.5kw
Vacuum Pump7.5kw11kw15kw


Working principle of vacuum fryer
Low-temperature vacuum frying can prevent the quality of edible fats from degrading. There is no need to add other antioxidants, which can increase the reuse rate of grease and reduce costs. The oil content of fried food is as high as 40%-50%, and the oil content of vacuum fried food is as high as 40%-50%. At 10%-15%, fuel saving is 30%-40%, the fuel saving effect is remarkable, the food is crisp but not greasy, and the storage performance is good. Under vacuum, the moisture in the intercellular spaces of fruits and vegetables is rapidly vaporized, expanded, and the interstices are enlarged, and the puffing effect is good. The product is crispy and delicious, and has good hydrating properties.
  • 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 maintainThere is not originality in taste so it needs a lot of spices for better tasty.


Vacuum fryer with this function:
The integrated design of heating, frying, oil storage, de-oiling, dehydration, and oil filtering is continuously completed under vacuum. The product has low oil content and the product is in a negative pressure state. Food processing under this relatively oxygen-free condition can be Reduce or even avoid damage caused by oxidation (such as fatty acid loss, enzymatic browning and other oxidative deterioration). In the negative pressure state, oil is used as a heat transfer medium, and the water inside the food (free water and partially combined water) quickly evaporates and is discharged. Form a loose porous structure in the tissue;
Raw material cleaning and peeling-slicing-cutting-killing (heating and color protection)-dehydration-quick freezing-vacuum frying-vacuum degreasing-seasoning-product packaging-storage

Contact Details
Qingdao Liuyi Machinery Co., Ltd.

Contact Person: Grace Li

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