Last week, Mr. Andrey from Russia, along with two colleagues, visited the Joyshine factory to inspect our vacuum frying machine. They were particularly interested in how the equipment performs in producing vegetable crisps.
To give the customers a hands-on experience, we arranged a complete trial process. All three of them personally participated in the entire workflow, from cleaning, peeling, slicing, marinating, and draining the raw materials to frying them. The test ingredients included carrot strips, beetroot strips, and onion slices.
The fried samples came out with bright colors and a crispy texture. On-site testing showed the oil content of the carrot strips was approximately 15%, and the beetroot strips around 18%. The three customers agreed that the results—crispy but not greasy—met their expectations perfectly.
They noted that the vacuum frying process not only preserves the natural color and flavor of the ingredients but also significantly reduces oil absorption, offering great potential for developing healthier vegetable crisps.
After the trial, the customers discussed production capacity, energy consumption, cleaning and maintenance, and customization options with our engineering team, and expressed a clear intention to move forward with cooperation.
The Joyshine vacuum frying machine uses low-temperature vacuum frying technology to retain the flavor and nutrients of food while effectively reducing oil content. The machine typically produces products with an oil content of 10%–20% and is widely used for fruit and vegetable crisps, mushroom products, seafood, and meat-based snack foods.
We welcome customers from around the world to visit our factory for hands-on testing, allowing the data and final products to demonstrate the quality and performance of our equipment.
