Built for Southeast Asian food processors

Industrial vacuum frying, sized for your production line.

Low-temperature systems for fruit, vegetable, meat and dry-fruit processing—from 100 kg to 300 kg raw material per batch.

100–300 kgraw material per batch
80–100°Coil temperature range
13–20%approx. finished oil content
QS-VF150 stainless steel industrial vacuum frying system
QS-VF150150 kg raw material / batch

Which capacity is right?

Choose from 100, 150 or 300 kg raw material per batch, then confirm output targets and utilities.

What products can it process?

Fruit, vegetables, meat and dry-fruit ingredients, including regional crops such as banana, jackfruit, sweet potato and okra.

How is oil removed?

A vacuum deoiling system uses 100–750 r/min rotation; finished oil content is approximately 13–20%.

Three production scales

Choose the system that matches your batch plan.

All three models operate at 80–100°C under vacuum and use 304 stainless steel construction. Open each technical sheet for full project inputs.

QS-VF100 industrial vacuum fryer, first view

QS-VF100

100 kg / batch*
Output30–50 kg / batch*
Processing time25–80 min / batch
Ultimate vacuum−0.092 to −0.098 MPa
Full technical sheet
  • Oil temperature80–100°C
  • Steam150 kg/h · 0.4–0.8 MPa
  • HeatingCoil heating
  • Compressed air0.5–0.8 MPa
  • Deoiling speed100–750 r/min
  • Cooling water10 T/h
  • Power supply380V / 220V
  • Dimensions2000 × 2400 × 4000 mm
QS-VF150 industrial vacuum fryer, front view

QS-VF150

150 kg / batch*
Output30–50 kg / batch*
Processing time25–80 min / batch
Total power16 kW
Full technical sheet
  • Ultimate vacuum−0.092 to −0.098 MPa
  • Oil temperature80–100°C
  • Steam150 kg/h · 0.4–0.8 MPa
  • Deoiling speed100–750 r/min
  • Cooling water10 T/h
  • Power supply380V / 220V
  • Dimensions2000 × 2400 × 4000 mm
QS-300 industrial vacuum frying production line

QS-300

300 kg / batch
Output100–200 kg / batch*
Processing time40–60 min / batch
Ultimate vacuum−0.092 to −0.096 MPa
Full technical sheet
  • Oil temperature80–100°C
  • Steam250 kg/h · 0.4–0.8 MPa
  • Deoiling speed100–750 r/min
  • Cooling water40 T/h
  • Power supply380V / 220V

* QS-VF100 and QS-VF150 raw-material capacity and output are based on sweet potato; QS-300 output is based on sweet potato. All specifications are for reference only; the actual delivered machine governs.

Process control

Low-temperature frying under controlled vacuum.

Fresh ingredients are dehydrated rapidly in edible vegetable oil under low-temperature vacuum conditions, helping produce crisp, less-greasy food while retaining the ingredient’s original shape, color, aroma, flavor and nutrients.

Vacuum frying principle

Lower-pressure processing supports short-time dehydration at 80–100°C. The process is designed for low moisture and lower oil uptake, with low-sugar, low-salt, low-fat and lower-calorie product characteristics described in the technical documentation.

13–20%Approximate finished-product oil content with the vacuum deoiling system

304 stainless steel

Food-processing equipment structure manufactured from 304 stainless steel.

PLC + touchscreen

Automatic control with MCGS touchscreen and Delta PLC.

Stable oil heating

Stainless steel coil heating supports consistent oil temperature.

Protected operation

Pneumatic valves and overload protection for the vacuum pump set.

Typical production flow

Raw material
Sorting
Washing
Slicing
Blanching
Draining
Vacuum impregnation
Quick freezing
Vacuum frying
Vacuum deoiling
Seasoning
Packing
Warehousing

Manufacturing base

Built in Shanghai for industrial production.

Supreme Beast Intelligent Machinery Shanghai Co., Ltd. manufactures commercial food-processing equipment at its Shanghai facility.

Exterior of Supreme Beast Intelligent Machinery Shanghai factory
Shanghai facilityCompany building exterior
Production workshop with machining equipment and overhead crane
Production workshopMachining floor and overhead lifting equipment
Supreme Beast Intelligent Machinery logo
Supreme Beast Intelligent Machinery Shanghai Co., Ltd.

Unit 880, Zone C, No. 365 Gubei East Road, Baoshan District, Shanghai

Application range

From tropical fruit to savory proteins.

Share your ingredient, cut size, target output and packaging format so the equipment discussion can start with the right process assumptions.

Fruit

Apple, banana, kiwi, pineapple, winter jujube, strawberry, jackfruit and more.

Vegetables

Carrot, radish, sweet potato, pumpkin, garlic, onion, mushroom, wax gourd and okra.

Meat & seafood

Beef, fish fillets, shrimp, octopus and related processed ingredients.

Dry-fruit ingredients

Green peas, broad beans and other suitable snack ingredients.

Vacuum-fried results

Finished products from real processing runs.

Examples across vegetables, nuts, potato products and seafood. Final texture, color, moisture and oil content depend on the raw material and process settings.

Vacuum-fried sweet potato chips
Sweet potato chips
Vacuum-fried sweet potato slices
Sweet potato slices
Vacuum-fried peanuts
Peanuts
Vacuum-fried crisps
Crisps
Vacuum-fried French fries
French fries
Vacuum-fried fish
Fish
Vacuum-fried eel strips
Eel strips

Buyer FAQ

Key questions before equipment selection.

These answers reflect the supplied technical documentation and confirmed commercial terms. Project-specific installation and commissioning arrangements should be confirmed directly.

Prepare your questions
What batch capacities are available?

QS-VF100 handles 100 kg of raw material per batch based on sweet potato, QS-VF150 handles 150 kg per batch based on sweet potato, and QS-300 handles 300 kg per batch. Output varies by model and raw material.

What oil temperature and vacuum levels do the machines use?

All three models list an oil temperature range of 80–100°C. QS-VF100 and QS-VF150 list ultimate vacuum of −0.092 to −0.098 MPa; QS-300 lists −0.092 to −0.096 MPa.

What finished-product oil content can be expected?

The vacuum deoiling system is documented at approximately 13–20% finished-product oil content. Actual results depend on the ingredient and process settings.

Which raw materials can be processed?

The documented range includes fruits, vegetables, meat, seafood and dry-fruit ingredients—for example banana, jackfruit, sweet potato, okra, fish, shrimp, green peas and broad beans.

What utilities should our factory prepare?

The models require 380V / 220V power and steam at 0.4–0.8 MPa. Listed steam use is 150 kg/h for QS-VF100 and QS-VF150, and 250 kg/h for QS-300. Cooling-water demand is 10 T/h for the 100 and 150 models, and 40 T/h for QS-300. QS-VF100 also lists compressed air at 0.5–0.8 MPa.

What are the warranty and delivery terms?

The confirmed standard warranty is one year, and the stated lead time is approximately three months. Final scope, schedule, installation, commissioning and after-sales arrangements should be confirmed in the commercial proposal for your project.

Project inquiry

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