1. Much lower frying temperatures (approx. 90 to 120℃ in practical operation, depending on the product) to maintain flavours and colors. 2. Processing products with higher reducing sugar levels in comparison with normal atmospheric conditions. 3. Minimizing of health harmful thermal reaction products, such as acrylamide. 4. Texture can truly be influenced. 5. Evaporation rate will be faster. 6. Pressure as a new parameter of control next to retention time and temperature. 7. More gentle oil handling. 8. Lower steam pressure for frying oil heating systems required than in atmospheric fryers (approx. 8 bar). 9. No frying vapor emission. 10.Devided design with freezing room and drying chamber
