Fresh Fruits (like Banana, Jackfruit, Apple, Pineapple, or Kiwi) into crispy chips, a Continuous Vacuum Fryer is the mandatory technology.

Standard atmospheric fryers (like those for Namkeen or Samosas) use high heat (180 C), which burns the natural sugars in fruit, turning them black and bitter. A Vacuum Fryer lowers the atmospheric pressure, allowing water to boil off and the fruit to become crispy at only 80C to 100C.

1. Why "Vacuum" is Essential for Fruits

• Color Retention: Fresh fruits keep their vibrant natural color (e.g., green okra remains green, yellow banana remains yellow).⁴
• Nutrient Preservation: Low-temperature frying prevents the destruction of heat-sensitive vitamins (Vitamin C and B-complex).⁵
• Reduced Oil Absorption: Vacuum-fried fruit chips typically contain 1% to 3% oil, whereas standard deep-fried chips can have up to 35% oil.
• Acrylamide Reduction: Prevents the formation of harmful carcinogens that usually develop when frying starchy/sugary foods at high temperatures.⁶

2. Technical Specifications (Continuous Line)

Integrated Components of a Fruit Frying Line

To run a continuous fruit line, you need the following connected machines:

1. Slicing/Dicing: Precision cutting for uniform thickness.
2. Pre-treatment (Blanching): Briefly dipping in hot water to deactivate enzymes.
3. Freezing (Optional): Many premium fruit chips are "flash frozen" before vacuum frying to improve texture.
4. Vacuum Fryer: The main unit where the chips are cooked in a low-pressure chamber.
5. Centrifugal De-oiler: Removes excess oil from the surface while still under vacuum.