Machine manufacturer Florigo International has a long history in vacuum fryers and offers both batch and continuous systems. Recently the company tested the benefits of continuous vacuum frying on the acrylamide content of potato chips.
Florigo’s vacuum frying system slashes acrylamide in potato chips by 95%
With its patented continuous vacuum frying system, Florigo recently tested the reduction in acrylamide levels in production of potato chips. On its two stage continuous vacuum frying unit (capacity >1000 kg output) various tests show a 95% reduction of acrylamide!
As the acrylamide levels in fried potatoes remain a very important issue for producers, Florigo keeps on working on even further reductions in acrylamide levels, also on non-vacuum frying equipment. The current system guarantees that the crispiness, flavor, structure and color of the products will be maintained. Acrylamide reduction in the production process is just one of the benefits of the continuous vacuum frying system.
Introduction to the continuous vacuum frying technology
In February 2013, Florigo will finalize a newly built vacuum fryer in its workshop. Florigo would like to invite all its customers and relations who are interested in this technology to visit its factory in Woerden in The Netherlands to learn more about this process.
The Florigo International Two Stage Vacuum Fryer
Source: Florigo International
