◎ Vacuum Frying

√  Drying method to fry raw materials at low temperature under high vacuum to remove moisture 

√  It can be safely manufactured by suppressing the change of physical property that occurs when fried at high-temperature. 

√  It can be dried in a short time so that original flavor and color can be preserved. 

√  The texture of the product becomes crispy because its porous structure. 

√  Centrifugal de-oiling method : It suppresses the temperature drop of the product, efficient deoiling with expansion status.

√  The amount of oil can be adjusted by setting the rotation speed and de-oiling time. 

◎ Characteristics of the Vacuum Fryer

√  The original flavour, colour, and nutritional content (such as vitamins) are preserved. 

√  The oil content of the product is remarkably lower than the ones made by traditional fryers. 

√  The oxidation of oil is relatively slow so that the oil can be used for a longer period of time. 

√  Rapid dehydration under a low temperature is possible. 

√  Automatic operation is possible. 

√  Working environment can be kept clean at all times. 

◎ WHAT IS VACUUM FRY?

  Vacuum Fry is used for drying food or moisture adjustment through the regulation of oil temperature. Using oil by vacuum fryer for drying is the most common method in modern industry. Compared with other drying methods, vacuum frying makes it easier to maintain natural colors and flavors of the finished products in a short time.

◎ KIYOMOTO VACUUM FRYER

  The KIYOMOTO Vacuum Fryer consists in the main of the fryer proper, an oil filter, oil heating element, and a vacuum unit. The KIYOMOTO vacuum fryer is a revolutionary concept of food preparation, with dehydration taking place while frying the food in the high-vacuum system at a low temperature and for a short time. The KIYOMOTO range of vacuum fryers includes 3 types according to scales of production and kinds of material.

Specification such as size, power etc. will be provided regarding the capacity of final product.