Vacuum frying is frying and dehydrating food at low temperature (80~120°C), which can effectively reduce the damage of high temperature to food nutrients. Fried food is not easy to fade, change color, and brown, and can maintain the color of the raw material itself. Low-temperature vacuum frying can prevent the deterioration of edible fats and oils, and the fuel-saving effect is significant. In the vacuum state, the puffing effect is good, the product is crisp and delicious, and has good rehydration performance.

factories, shopping malls, restoran, department stores, dried fruit shops.

1. Fruits: such as apples, pisang, monkey peach, nanas, winter dates, stroberi, nangka, dll.. 2. Sayuran: such as carrots, radishes, ubi jalar, pumpkins, bawang putih, Bawang, jamur, winter melons, Okra etc. 3. Makanan daging: such as beef, fish fillet, udang, octopus, dll.. 4. Buah kering: green beans, kacang panjang, dll..