Fried foods are the first to be consumed, because it is a quick preparation method and mainly because of the sensory characteristics that the frying process confers as flavor, smell, texture and color. The frying process involves physical changes such as weight loss by cooking, oil adsorption, changes in texture and chemical changes such as non-enzymatic browning reactions, which mainly depends on the color. Many of these changes are undesirable in fried foods, so a frying technique has been developed that allows reducing these changes while preserving the characteristics of food, such as vacuum frying, which thanks to the pressure to which the food is made. The process allows to reduce the frying temperature, since it reduces the absorption of oil that is normally used in conventional frying. The objective of this work was to analyze the percentages of weight loss and the qualitatively color of the carimañolas fried by means of the vacuum technique. For this, a non-random rotary compound central experimental design (DCC-R) with a factorial design of 22 and 13 experimental runs was used. Frying under vacuum reduces the weight loss by cooking in carimañola samples. It was shown to be directly proportional to the increase in temperature for a frying time.