Design and Analysis of Vertical Vacuum Fryer

Abstract

Since last few decades, people have been highly reliable on conventional deep fat fried products due to their unique texture–flavor combination. However, they are least aware about the harmful effects of consuming these products. When any food product is fried in an open atmosphere and at high-temperature condition (160–170 °C), a carcinogenic substance acrylamide is produced. With too much of emphasis given on awareness of health in today’s generation, vacuum frying is the key to most of the health-related problems. Horizontal vacuum frying machine is available in market, but due to its low productivity and higher processing cost, it is not economical to use. The purpose of this research paper is to compare the conventional less-productive horizontal vacuum frying machine with more productive vertical vacuum frying machine. This paper includes the design and manufacturing of vertical vacuum frying machine along with different inner chamber configurations and working mechanisms.