TNA - Vacuum De-oiler

The tna vacuum de-oiler is a patent-pending processing system developed for batch-fried potato chip production. Designed to reduce oil content after frying, it removes both surface oil and oil absorbed by the potato cells, helping manufacturers lower total fat content from around 32-35% to the low 20% range, depending on production requirements.

Operating at ambient temperature, the system uses vacuum-driven technology to reduce oil without additional reheating, helping preserve flavour, texture and crispiness while reducing the risk of further browning and additional acrylamide formation. The recovered oil can be filtered and returned to the fryer, supporting more efficient oil use and lower operating costs.

The tna vacuum de-oiler is engineered for seamless integration with TNA batch frying systems and can handle a full batch directly from the fryer. A single unit can also support two batch fryers operating out of cycle, making it a flexible solution for higher-capacity production lines.