The vacuum frying chamber is an airtight vessel provided with an oil heater and a frying basket. The frying basket is raised and lowered into the heated oil by a lift rod. The lift rod is usually connected to a spinner motor that is used for centrifuging the product after frying to get rid of surface oil. This frying system has a lot of benefits over conventional frying such as reduced acrylamide content, lower oil content and better preservation of nutritious compounds.