Swiss firm replaces oil frying with steam at 80% less energy use

The technology cuts freeze-drying time from hours to minutes and returns dried products to their original state when rehydrated

Swiss machinery firm ZEEN is expanding in Asia-Pacific as food manufacturers look for alternatives to oil frying and energy-intensive drying.

During the Thailand Food Exhibition 2026, Joseph Zander, CEO of ZEEN, said the company makes machines that fry, dry, roast and sterilise food products using steam. The process removes air from the processing area and uses steam instead of oil to produce crispy products.

ZEEN’s pitch centres on energy savings and operating risk. Zander said the system uses 80% to 87% less energy than oil frying and 90% to 92% less energy than freeze drying. He also said the process does not require exhaust systems and reduces fire risk because it does not use oil.

The company is seeking to expand across Asia-Pacific, where it already has clients in Indonesia, Korea, Japan, Thailand and India. Zander said Australia has been chosen as ZEEN’s regional base as the company works toward a wider international office network.

ZEEN also plans to open factories in Asia to be closer to customers. Its target users include industrial food processors, fast food operators and restaurants, with fast food applications currently being tested in stores.

The company is entering markets where food producers are under pressure to cut energy use, reduce oil handling and improve processing speed. Zander said apple chips can be processed in about five to five-and-a-half minutes, compared with freeze-drying methods that can take hours.

For ZEEN, the commercial test is whether steam-based processing can match the texture, throughput and cost expectations of conventional frying and drying. Its APAC expansion will depend on proving those claims at scale, not just on the appeal of lower energy use.