Vacuum Fryer Minimizes Acrylamide Formation

Heat and Control's Unitized Vacuum Fryer creates its own internal vacuum and does not require an external chamber. The fryer operates at 10 percent or less of normal atmospheric pressure while frying potatoes, apples, yams, and other high-sugar products without browning.  When frying at lower than 248 degrees Fahrenheit, it can also be used to minimize acrylamide formation.

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