FTPENGINEERING S.R.O

Seafood is a product that is not easy to store and transport. The standard methods of processing of the fish fillet is inconvenient, the final products have a short shelf life and it is costly to produce. Fish fried under vacuum reduces the oxidative deterioration of oil, fuel and energy consumption, increases raw material utilization, reduction in production costs, and rise in labor productivity. The finished product is hygienic, easy to store and transport, and can be considered a good travel food. The VF 50 VACUUM FRYER is designed to process a wide range of products such as potatoes, carrots, onions, celery, beetroots and many other fruits or vegetables for making snacks, chips. This device allows you to experiment with a wide range of food products with its versatility of use. Testing laboratory in EU If you are unsure and want to test your product before you purchase the vacuum fryer, we have a testing laboraty in our factory in Slovakia, where

Pork skin chips is a product whose popularity is growing and brings considerable profits to manufacturers. Chips are not just a snack, eaten while drinking beer, or a light snack on the go, or while watching favorite programs, etc. This product is good for health thanks to unsaturated fats and high collagen content that helps maintain youthful skin and joints. It is also important that pork skin is a by-product of meat processing, and its use as a raw material for chips allows us to approach production without waste. Normit company also developed pork skin processing technologies. Using Normit technologies, we can get crisps that are chewy, for those who like to chew and enjoy salty pleasure in their mouth, as well as crispy airy ones that easily dissolve in the mouth.

WHY VACUUM FRYERS ARE BETTER Vacuum fryers are an alternative means of producing snacks, using low pressure and low temperatures. It has been proven that vacuum processing makes snacks healthier. Frying by means of this technology can be described as a process of removing moisture and cooking food through contact with hot oil. However, the oil does not enter into the product’s open pores, and therefore the resulting snack will have only a minimal oil content. Compare this with the 40% oil content of classical processing! The low pressure at which processing is carried out in a vacuum fryer, allows you to produce snacks at lower temperatures, from 85°С to 120°С. Carcinogens do not form in the oil, the oil stays fresh longer, and oil consumption is lower than in atmospheric fryers. When fried at low temperatures, the product maintains its natural color, taste, aroma, and nutrients. Fruits and vegetables fried in a vacuum fryer are turned into healthy snacks..

When clients ask for affordable vacuum evaporator that can be easily customized and cleaned while the quality remains at its highest level, we deliver... Vacuum evaporators of the SQE series are designed for boiling a wide range of viscous products under vacuum conditions, where the boiling process takes place at lower temperatures. This preserves the natural taste, aroma and color of the products. Condenser + condenser collector is a big advantage, as the vaporized liquid does not disperse into the atmosphere, but enters the external container (condensate collector). Steam can also be replaced with hot water, with a maximum temperature of 95 C at the inlet. Ready meals have a homogeneous structure without air inclusions, which INCREASES THE SHELF LIFE OF THE FINISHED PRODUCT.