Forming & Frying Production Line

Minced raw materials enter the hopper via an elevator and are pressed into shape by the drum.

After forming, the product is pre-dusted with a base layer of powder, then coated in the dip or curtain battering machine — the batter mixer prepares the batter and the auto batter replenisher keeps the level steady — before the breader applies a layer of fresh bread crumbs.

The breaded product enters the continuous fryer, where the automatic oil filter continuously circulates and filters the hot oil to remove residue, while the CO₂ fire suppression system automatically cuts power and releases CO₂ if the oil temperature goes abnormal.

The finished product is cooled by the air cooler, then typically moves to the IQF freezer for quick-freezing, or can go directly to packaging if freezing isn't required.