Process

At Sarogana Foods, we utilize innovative vacuum frying technology to create high-quality, nutritious, crunchy and delicious products. Here’s a concise overview of our process :

Cleaning & Sorting

Sourcing fresh fruits and vegetables

De-Oiling

Vacuum Cooking

Quality Check

Packaging

Vacuum Frying Technology

Vacuum frying involves closed vessel low temperature (80⁰C to 90⁰C) frying under reduced atmospheric pressure condition, which not only significantly reduces fat content and oil absorption (80-90% less oil than deep frying) but also retains the natural color, texture, flavor and nutrients of the food.

Why Choose Vacuum Frying Technology?

Low-temperature frying helps preserve vitamins, minerals, and pigments.
It prevents oxidation and cuts down harmful acrylamide formation.
The reduced frying temperature prevents excessive oil uptake, making the product healthier and less greasy.
Preserves the natural taste of vegetables while maintaining a crispy, light texture.
Final products are High on Micro-Nutrients & Dietary Fiber.
Extended shelf life due to low oxidation and moisture control.

Benefits of Vacuum Fried Food

Crunchy & naturally flavorful

Maintains a crisp texture while preserving the original taste of ingredients.

Better for digestion

Less grease makes it easier on the stomach & reduces bloating.

Lower risk of toxins

Minimizes acrylamide and other harmful compounds linked to high-heat frying.

Heart-friendly snack

Lower oil absorption means reduced unhealthy fats, supporting better heart health.

Supports antioxidant intake

Preserves natural antioxidants in vegetables, promoting overall wellness.

Weight-conscious choice

Fewer calories per serving compared to deep-fried alternatives.