Will you choose the vacuum air fryer that suits you? As long as you want to increase the popularity and sales of your fried products in the market, you should know what consumers care about, which is nothing more than health, bottom oil and delicious taste. It's important to realize the vacuum fryer. There are many fryers in the market, such as vacuum air frying and traditional hot oil frying. But would you choose? Before making a decision, understanding the working principle and advantages of each fryer will make you get twice the result with half the effort.

The main working principle of vacuum fryer is to fry food under the condition of reducing pressure, and the temperature fluctuates between 85-95 C, which is much lower than that under normal pressure. Under vacuum condition, the working principle is that when vacuum fried snacks are under reduced pressure, the water of food will evaporate synchronously, and the water will escape without burning the product, which can well preserve the nutrition, original flavor and taste of food.

Low temperature can reduce oxidation well, and also reduce oil deterioration and prolong production cycle. It is an indispensable vacuum air fryer for the vegetable and fruit chips and leisure snacks industry.

Working principle：

The vacuum frying pan is fried in vacuum environment, and can also be fried at low temperature before 80-100℃, which can reduce oxidation and color change, ensure even dehydration of food materials, have high nutritional retention value and better taste.

The traditional frying method is high temperature frying at 160–190 C under normal pressure. Mainly make the surface of food quickly dehydrate and the shell quickly take shape, the color is darker, more oil enters, and the original taste of food will be partially covered by oil.

Advantages：

Advantages of vacuum fryer：

1. The vacuum fryer can eat the original color without browning at low temperature.

2. The nutrition is preserved better, and the vitamin C and plant polyphenols contained in the food itself will not be destroyed.

3. The oil absorption rate is low, and the original flavor can be kept at the same time.

4. It is very suitable for large factories or businesses, which can mainly prolong the service life of oil.

Traditional hot oil frying:

1. The main reason of high temperature is to reduce the time, the speed of eating is extremely fast, and the food shell is crispy.

2. It has low cost and is suitable for fast food meat and food.

3. Hot oil frying is widely used in the market, and the taste of food is familiar to consumers and very thin and welcome.

Disadvantages:

Vacuum fryer price is indeed higher than traditional frying, which requires patient operation and long processing time in operation and maintenance, because dehydration and low-temperature frying still require a certain amount of oil.

Traditional hot oil frying is high in heat and oil content, and it is easy to produce harmful substances at high temperature. After frying, the video has dark surface color, unattractive appearance, high oil loss and obvious loss of original nutritional value of the most important food.

Finally, through the comparison between vacuum fryer and traditional hot oil frying, if you want to make your food healthier, reduce the cost of oil consumption, retain the natural color and nutritional value of the food itself, taste better and adapt to a wide range of ingredients. I suggest that you choose a vacuum fryer, especially if you want to be a frying industry. Innovative tastes and high-quality taste quality will bring great potential. The future trend of health videos is to base oil, preserve nutrition and not add healthy snacks. Compared with traditional fried snacks that are common in other markets, it has strong market competitiveness and large profit margin.

If you are worried that you won't operate and choose the vacuum air fryer capacity and model that suits you, then give it to OrangeMech to provide you with "one-stop" service.