VACUUM FRYING MACHINE
Field / Industry: Food Industry
Patent Number / Registration Number: 2-2016-000404
Status of Application: On – going
Brief Description / Features of the Technology:
This machine can deep-fat fry about 10 kg of food in 1-1.5 hours under reduced pressure of 6kPa in a 110 liters frying tank. At reduced pressure or at vacuum environment cooking lowers the boiling point of water, which then enables the use of lower temperatures for frying measured at around 90-100°C. This then translates the retention of the food’s flavor, color and nutrients; at the same time, the process imparts the crunchy texture of fried food. The vacuum fryer can process local fruits, vegetables and even marine products like banana, okra, tahong and others.
Problem Addressed:
Wastage of seasonal fruits / vegetables
Advantages:
Capacity is appropriate for small-medium food enterprises
Market Potential / Application:
- Food preservation
- Healthy snack products
Inventors:
Ulysses B. Ante
Jorge Arbie V. Garcia
Jose B. Ferrer
Franz Joseph D. Libao
Rommel M. Belandres
Brian U. Rasco
Robert O. Dizon
Fred P. Liza
Melchor C. Valdecañas
Oscar T. Magora, Jr.
Lorencito M. Pacatang