With vacuum frying it is easier to maintain natural colors and flavours of the finished product.
In Southeast Asia (mainly the Philippines, Thailand, China and Indonesia) batch type vacuum fryers are mainly used for the production of fruit chips.
A transport belt takes the finished product out of the fryer and towards the outfeed system.
Continuous vacuum fryers lead to a longer lifetime of the frying oil and therefore lower the production costs.
The amount of reduced oil content, usually 1–3%, depends on the type of vacuum fryer.