Double-chamber vacuum fryer adopts上下 dual-tank collaborative structure, integrating vacuum drying technology and precise temperature control technology. During frying, by reducing air pressure around ingredients, surface moisture is rapidly converted to gaseous state.

Core Principle and Advantages: Dual-chamber structure (upper tank frying, lower tank vacuum deoiling,全程 without breaking vacuum), low-temperature frying (80-120°C vs 180°C at atmospheric pressure), low-oil healthy (product oil content only 10-20% vs 40-50% traditional frying), high-efficiency energy saving (oil not easily oxidized, 30-40% oil saving), crispy taste (negative pressure flash evaporation forms porous fluffy structure).

Applicable Raw Materials: Fruits (banana, apple, strawberry, kiwi, pineapple), vegetables (carrot, shiitake mushroom, pumpkin, green bean, sweet potato, potato), aquatic/meat (shrimp, small fish, chicken breast), nuts (jujube, peanut, cashew).

Main Structure: Vacuum tank body (上下 dual-chamber, 304 stainless steel), heating system (electric/steam/thermal oil), vacuum system (vacuum pump group -0.09~-0.098MPa), centrifugal deoiling (built-in in lower tank, vacuum deoiling without oil return), automatic control (PLC+touch screen).