Multifunctional vacuum frying is easy to make. Built-in vacuum fryer saves space and controls acrylamide.   The continuous vacuum fryer produces a variety of fried products, including root vegetables and fruits. With a lower fat content, it is one of the new frying systems. The product is at a lower temperature, thereby reducing oil absorption, thereby reducing fat content, and reducing the production of acrylamide, regardless of sugar content. Produce healthy products with more natural color, taste and texture.   Get the benefits of vacuum frying without the complexity of an external vacuum chamber. Like our other continuous fryer, the unified vacuum fryer is easy to clean and maintain, without the need for dangerous, labor-intensive work to move it in and out of the vacuum chamber.   component:   Continuous feeding system and vacuum discharge lock;   Vacuum system: with vacuum pump, air filter, condenser, degreasing device, condensate collection tank;   Discharge lock   Oil circulation system: oil pump, heat exchanger, automatic oil filter;   Illuminated inspection window;   Automatic oil level control;   Clean in place system;   Temperature and pressure control;   PLC control operation of product feeding, fryer operation and cleaning system;   Conveyor hoist;   Stainless steel structure;   Continuous automatic centrifugal deoiling;     Advantage   · Keep vacuum inside the fryer components;   · Operate below normal atmospheric pressure, so water boils at a lower temperature;   · Fried snacks made from potatoes, apples, yams and other high-sugar products without browning;   · Control of acrylamide;   · The temperature of frying oil can be kept below 120℃, at which point acrylamide will not be formed;   · Use less floor space and energy than traditional vacuum fryer;   · The integrated degreasing centrifuge reduces the oil content of the product;   · Significantly reduce the formation of free fatty acids and start the preheater;   · Protect product quality and produce healthy products with more natural colors, tastes and textures;   · Save a lot of labor and ensure food hygiene and safety;