Seafood is a product that is not easy to store and transport. The standard methods of processing of the fish fillet is inconvenient, the final products have a short shelf life and it is costly to produce. Fish fried under vacuum reduces the oxidative deterioration of oil, fuel and energy consumption, increases raw material utilization, reduction in production costs, and rise in labor productivity. The finished product is hygienic, easy to store and transport, and can be considered a good travel food.
The VACUUM FRYER is designed to process a wide range of products such as potatoes, carrots, onions, celery, beetroots and many other fruits or vegetables for making snacks, chips. This device allows you to experiment with a wide range of food products with its versatility of use.
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