VR Vacuum Roasting

Gentle vacuum roasting of potatoes and other vegetables on an industrial scale

Features of VR vacuum roasting:

• Leading process for the low-acrylamide production of fried vegetable chips according to EU limit guidelines
• Single and combination operation with atmospheric fryer possible
• Reliable, compact and energy-efficient system design made of stainless steel with a service life of over 40 years

Production process that conserves raw materials in perfectly coordinated system steps

The VR system works in a similar way to a normal deep fryer. Heating the pre-cut raw product evaporates the moisture from the vegetables, thus forming flavours. The vacuum conditions prevailing during this process allow this to take place at significantly lower temperatures and at a higher speed. The frying or roasting oil is also at a lower temperature, which means that a greatly reduced amount of acrylamide is formed, in line with the EU directives on maximum levels for acrylamide.

Process description:
Pre-fried potato sticks or slices are transported to the inlet valve by conveyor belts. The sticks are then lowered through a vacuum lock into a bath of frying oil heated to up to 150°C. The frying oil then transfers heat to the sticks and drives the remaining moisture out of the food. At the same time, the sticks are conveyed through the system by a stream of oil. The sticks are transported to the outfeed lock by another conveyor belt. The evaporated moisture is separated in a condenser.