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On this page we'll provide detailed information
about the machine, Vacuum Fryer. Also, this page will give a brief principle of the machine
Vacuum Fryer
Principle
Rapid removal of water from the green mussel and inwards under reduced pressure at frying temperatures
below the normal atmospheric boiling point of the oil results in high quality fried products. An appropriate vegetable oil
is used as the heat transfer medium to cook the product. However, the low temperature and pressure reduces the absorption
of fat by as much as 42%.
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