Not only are bananas full of tannin, pectin, sugar, and many types of enzymes, they also contain different vitamins and have been very popular with consumers. The fried banana chips industry has grown at speed during recent years. The fried bananas belong to the very popular crispy dessert snacks. It has many health benefits, including suitability for spleen or weaknesses of stomach, intestinal dry constipation, hemorrhoids bleeding and other illnesses. It is also beneficial for adjuvant treatment for patients with hypertension and atherosclerosis. Vacuum banana chips products have been launched by lots of leading food companies, and they are still a hugely sought after product in the food market.

Benefits of Banana Chips Vacuum Fryer

Deep frying of banana slices is undertaken under high temperature and high pressure which causes the inside of the chip to be damp while darkening. During frying with vacuum, the raw product is processed under low temperature, low pressure, and the spices in the food are dissolved in water, so they do not overflow in the fat. After the dehydration method, the aroma of the product is more concentrated, the flavor is preserved, and product is infused with oil with no scorching or browning.

1. What is Vacuum Frying 

The vacuum frying can help maintain the natural color, taste, nutrients and flavor of banana chips. Simultaneously, the banana chips vacuum-fried under low temperature have the benefits of complete dehydration, they are light weight, and suited for long-distance shipping and long-term conservation.

2. Zero Contamination:

 
During the frying process, the banana chips are placed in a closed vacuum, which cause them to avert connection with the air. This method can avert secondary pollution generated by food processing and guarantee the safety of the food.

3. Retaining Colour 

 The banana chips or other food prepared in vacuum can posses improved colour and shelf life. The effects of some additives on the body and the effects on the flavor of the product are averted.

Vaccum Fryer for Banana Chips Benefits:

1. The frying process and de-oiling happen in a single chamber under vacuum. When compared with the method of two independent processes, this design is improved. The operation can be run by your staff without any difficulty. 

2. The machine has frequency conversion speed regulation technology. The stirring uses low speed, high speed is needed during de-oiling, time relay is needed for controling the rotation of the frying basket, so that the heat transfer effect is improved; the temperature controller is used to preselected the temperature. 

3. Oil delivery system is placed withing the machine, which is hygienic and safe, and useful for continued processes and automatic control.

4. This vacuum fryer can process up to 200 kg in one batch, which is able to secure the industrial production of vacuum fried banana chips.

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The role of vacuum in making chips

The process of drying and frying under vacuum is a means of making high-quality vegetable, potato and fruit chips. Our experts experience and expertise gives them abitlity to produce the best machines in this area of industry. The main features that decide on the quality of the product are its colour, structure, taste, and oil content. Under vacuum, the structure of the product is not effected, as it is not exposed to mechanical action.

Frying is carried out at low pressure, which lowers the temperature that the oil boils at. This allows you to produce snacks at low temperature, which makes the end result crunchy but preserves the natural color, taste, and nutritional properties. The removal, by means of vacuum, of air and oil from the pores in the product brings a number of advantages. The lack of air in the snack’s pores during processing lowers the time needed to prepare it, which boosts your output. Removal of oil from pores after frying gives a high-quality finished product, with a minimal oil content – compare this to the standard processing approach in an atmospheric fryer where the oil content can reach 30–40%.

The vacuum drying and frying technology developed by our company’s experts, allows you to offer consumers a healthier and delicious product. This is especially relevant today for consumers who care about good nutrition. An important detail to know about vacuum processing of chips and other snacks, is that frying at low pressure is carried out at low temperature and requires less oil. As a result, the snack that results will not contain acrylamide and other carcinogens. Retaining the natural taste and color of fruit, vegetable, and other chips lets you reduce the amount of taste enhancers and food coloring applied, or avoid using them at all.