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Have you ever wondered how your favorite potato chips or crispy fruits and vegetables are made? The answer lies in the vacuum frying machine. This article will explain the process of vacuum frying and introduce Beijing Kaida, a leading company in this field.
Beijing Kaida
Established in 2000, Beijing Kaida is located in China and employs around 900 people with an annual output value of USD680 million. One of their key products is VF potato chips, along with various fruits and vegetable crisps.
Automated Factory
Kaida utilizes low-temperature vacuum frying technology to preserve the original nutrition and taste of vegetables. With over 100 modern production lines and 100,000-level air purification workshops, they ensure high-quality products.
Shudu Kaida
The subsidiary company Shudu Kaida adopts international advanced production technology and automatic equipment to process 800 tons of potatoes per day. They also participate in exhibitions worldwide to showcase their French-style potato products.
- JAPAN FOODEX JAPAN – March 3rd-7th, 2023 – Tokyo
- [Other exhibition details]
The Vacuum Frying Machine Process
The vacuum frying machine plays a crucial role in creating crispy snacks while maintaining nutritional value. Here’s how it works:
- Preliminary Preparation: Raw materials such as potatoes or fruits are carefully selected for quality assurance.
- Slicing & Blanching: The raw materials are sliced into thin pieces before being blanched briefly to remove excess moisture.
- Dehydration: The blanched slices are then placed in a dehydration machine to further remove water content.
- Vacuum Frying: The dehydrated slices are transferred into the vacuum frying machine, where they undergo low-temperature frying under reduced pressure. This process helps maintain the original color, flavor, and nutritional value of the product.
- Cooling & Packaging: After frying, the chips or crisps go through a cooling process before being packaged for distribution.
The Benefits of Vacuum Frying
Vacuum frying offers several advantages over traditional deep-frying methods. Firstly, it reduces oil absorption by up to 50%, resulting in healthier snacks with lower fat content. Secondly, it preserves more nutrients due to the lower temperatures used during frying. Lastly, vacuum-fried products have an enhanced natural taste and texture compared to their deep-fried counterparts.
Find more about Kaida Food!
In conclusion, Beijing Kaida is at the forefront of vacuum frying technology with its automated factories and subsidiary company Shudu Kaida. Their commitment to producing high-quality VF potato chips and crispy fruits/vegetables showcases how vacuum frying machines revolutionize snack production while preserving nutrition and taste.