The integrated design of heating, frying, oil storage, deoiling, dehydration, and oil filtration is completed continuously under vacuum. The product has low oil content and the product is processed in a vacuum state, under such relatively anoxic conditions, which can reduce or even avoid the harm caused by oxidation. In the negative pressure state, with oil as the heat transfer medium, the water inside the food will evaporate rapidly and be sprayed out, making the tissue form a loose and porous structure. The main body of the equipment is made of high-quality 304 stainless steel, which is easy to operate and maintain.