Equipment Configuration: 1 × Model 1100 Vacuum Fryer
Application: Organic Fruit & Vegetable Chips (Pumpkin, Banana)
Customer Pain Points
Sri Lanka has fertile soil and is rich in pumpkins and bananas—Sanmik Organic Food wanted to process these local crops into premium organic snacks for both the domestic and export markets. But their existing processing methods held them back: high-temperature drying and atmospheric frying would scorch the natural sugars in the pumpkin and banana, resulting in dull color, lost fruit aroma, and greasy final products. In addition, the lack of an efficient oil filtration setup kept oil consumption high, making it hard for the product quality to meet the standards expected of an organic snack brand.
Solution: A Vacuum Fryer Tailored for High-Sugar Fruits and Vegetables
Sanmik upgraded to our Model 1100 Vacuum Fryer—a low-temperature, low-pressure frying machine designed specifically for fruit and vegetable chips. Three core features truly made the difference:
Low-Temperature Vacuum Frying. Under a negative-pressure environment, moisture evaporates at a much lower temperature—caramelization is greatly reduced, with no burnt edges or scorching, so the natural color and fruit aroma of the produce are fully preserved.
Centrifugal De-oiling + Continuous Oil Filtration. Immediately after frying, the material is spun to remove oil, while the filtration system continuously clears away debris and residue. The oil stays cleaner and lasts longer, and the chips are crisp without being greasy.
Food-Grade SUS304 Body. The entire machine is made of stainless steel, with a structural design that reduces hygiene dead spots, is easy to clean, complies with organic food hygiene standards, and can run stably and continuously under negative-pressure conditions.
Actual Results
Moving from small-batch trial production to true large-scale production: daily processing capacity reaches 700 kg.
The oil content of the finished product is significantly reduced, with natural color and authentic fruit aroma—exactly what organic snack consumers look for on the shelf.
Frying oil lasts longer with fewer oil changes, lowering operating costs and reducing the expense of waste oil disposal.
Customer Feedback
“In Sri Lanka’s organic snack market, color, flavor, and hygiene are critical. High-sugar fruits and vegetables like pumpkin and banana burn easily. The Model 1100 Vacuum Fryer performs very stably in terms of negative pressure and temperature control, even in continuous production. The centrifugal de-oiling and oil residue filtration setup lowers the oil content of the finished product and slows down oil deterioration, helping us control oil costs. The finished product quality meets our organic standards, suitable for both the domestic and export markets.”