b. Vacuum Fryer allows frying of thermally sensitive raw materials without compromising their natural flavor and color qualities. The resulting products are low in fat and high in fiber content. Formation of carcinogen acrylamide, which is prevalent in frying systems, is significantly lower.

c. Spray Dryer involves the atomization of a liquid feedstock into a spray of droplets and contacting the droplets with hot air in the drying chamber. It is an efficient method of drying food solutions, slurry, paste gel, or suspensions. This method is preferrable for drying thermally-sensitive materials such as foods and pharmaceuticals.

d. Water Retort processes or sterilizes foods package in hermitically-sealed containers (retortable pouch, cans, jars). This provides opportunity for food processors to shift using retortable pouch as alternative packaging for thermally-processed products at lower cost.

e. Vacuum Sealer removes air from the package or container before sealing. Exhibits an accurate and consistent sealing temperature that is suitable for any type of packaging.

f. Cabinet Dryer is used for batch drying of fruits, vegetables, herbs, and spices at small to moderate scale. It also removes the moisture of the food, thus increasing product’s shelf life.