BMA Vacuum Frying Systems

Our Worldwide customers in the food industry are developing new products on a daily basis. Aspects such as health, convenience and proper nutrient balance are key-words in the development of innovations in the food sector. In order to respond to the growing demand for innovations, BMA now presents the new generation of industrial size continuous vacuum fryers.

Features and Advantages

• Much lower frying temperatures (approx. 120 to 130o in practical operation, depending on the product) to maintain flavours and colours
• Processing products with higher reducing sugar levels in comparison with normal atmospheric conditions
• Minimizing of health harmful thermal reaction products, such as acrylamide
• Texture can truly be influenced
• Evaporation rate will be faster
  Pressure as a new parameter of control next to retention time and temperature
• More gentle oil handling
• Lower steam pressure for frying oil heating systems required than in atmospheric fryers (approx. 8 bar)
• No frying vapour emission

Products

Description

	vacuum fryer during installation

The vacuum frying pan is installed in a stainless steel vacuum tube. The infeed of the raw product is carried out through a rotary air loch.

Depending on the application, the frying pan itself is designed to meet the different product specifications. A transport belt takes the finished product out of the fryer and toward the outfeed system. A lock chamber at the exit of the vacuum tube prevents air from entering the vacuum zone. A special belt system takes the product from one zone to another.

The vacuum is created by special vacuum pumps. The frying oil circulation as well as the filtration system heave been adapted to the special conditions in a vacuum frying installation.

A very important feature is the proven, easy-to-use PLC control system. Touch-screen monitors serve to monitor and control the production line. The experiences of the units in the field have been integrated in the control software so that the start-up time has been minimized.

Defatting

	Defatting centrifuge

Several vacuum frying units for the production of low-fat “kettle-style” potato snacks have been delivered and put into operation in Europe and East-Asia. These units are equipped with centrifuges for the defatting after frying. The centrifuges are installed in a special vacuum dome attached to the vacuum fryer.

Available Sizes

Based on potato chips so far units have been realized of up to 350 kg/hr (output) for complete vacuum frying systems. For certain applications two-stage frying is applicable. In that case the product is pre-fried in an atmospheric fryer and then subjected to vacuum frying until the final moisture content is reached. Fro two-stage frying a unit with an output of up to 1,500 kg/hr (potato chips) is available.

Test it yourselves

	The pilot unit

Measuring is knowing, and therefore we have built several pilot units the we rent out to interested parties. The pilot unit is working in batch mode. Many of the process parameters for the industrial production such as oil temperature curve, frying time, vacuum level and de-fatting can be tested. Our food technologists will assist you during these test on request.

Intrested....?

Please do not hesitate to contact us directly or through our local agent

Vacuum frying leaflet pdf ( 4.20 KB)