Confectionery and bakery food processing machinery "Vacuum Concentrator and Vacuum Frying Equipment"
Vacuum cooking machines from Shinagawa Industrial that create unprecedented textures and healthy new products.
■Vacuum Concentrator It is a combination of the main unit and a vacuum generation device, so it requires little installation space and is easy to maintain. We can propose vacuum concentrators tailored to products that are prone to foaming during vacuum concentration, such as options to prevent foaming. We will suggest vacuum concentrators according to your desired production capacity. We also offer proposals for production lines that incorporate vacuum concentrators, which have a wide range of applications, including the concentration of sugar solutions and dashi. ■Vacuum Frying Equipment Vacuum frying is a method that reduces the pressure inside the frying chamber, lowering the boiling point of moisture and frying the raw materials at low temperatures. Typically, an oil temperature of 180°C is common, but in vacuum frying, the raw materials are fried at temperatures ranging from 70 to 130°C. The "Vacuum Frying Equipment" allows for low-temperature frying under reduced pressure, enabling the production of unique products with an unparalleled crispy texture and vibrant colors of the raw materials. You can create healthy vacuum-fried products with our unique oil removal system. Based on our various achievements and experiences with vacuum-fried products, we will collaborate with you on soft development and proposals. For more details, please contact us or download the catalog.
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■ Vacuum Concentrator Lineup and Features ○ Vertical Vacuum Concentrator VC Type [VC Series] → For product creation that utilizes the natural flavors of the ingredients → Reduces heating time at high temperatures (80-100°C) compared to conventional open heating, preventing quality degradation → Allows for consistent processing from heating to cooling after material input → Contributes to the establishment of a hygienic manufacturing environment → Machines with options such as stirring mechanisms and circulation specifications can also be produced *For other lineups, please download the catalog. ■ Features of Vacuum Frying Equipment ○ When frying fresh vegetables and fruits, the pigments in the raw materials tend to remain → Apples, strawberries, green beans, carrots, bell peppers, etc. ○ Frying at low temperatures allows for cooking that relatively preserves the nutrients and vitamins contained in the raw materials → Burdock, onions, green beans, taro, etc. ○ The low-temperature vacuum frying method results in a light, crispy, and distinctive texture → Puffing effect ○ Unique cooking flavor → Heating aroma ○ Less prone to browning For more details, please contact us or download the catalog.
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In today's world, where diversification, complexity, and high quality are rapidly advancing across all industries, there is something we want to hold onto without change, no matter what era of transformation comes—it's the warmth of the heart. Cutting-edge technological innovations and the exploration of next-generation "food" are both created by the heart. It is also the heart that brings them to life. Shinagawa has proudly embraced the warmth of the heart for nearly a century. With a focus on confectionery manufacturing machines and food processing machines, along with scientific and industrial machinery, we have received high acclaim nationwide. When passionate people with warm hearts come together, accumulating experience, know-how, and sincere sales achievements, we can make significant progress together, expanding possibilities beyond imagination. Let's embark on a future of more environmentally friendly "scientific technology" and warmer "food"—this is our dream at Shinagawa.