Korokke (Croquette)

Room-temperature roll-forming paired with breading and frying for consistent korokke shape and crust batch to batch.

Room-temperature forming

Quick-change moulds form portions at room temperature, skipping the liquid nitrogen freezing step for faster changeover and flexible start-stop.

Adjustable thickness and weight

Forming thickness adjusts independently from 6 to 40 mm, with feed rate and pressure controlling portion weight.

Consistent crust batch to batch

The continuous fryer's oil temperature and dwell time control korokke crust crispness and color, keeping both consistent across batches.

Room-temperature forming

Quick-change moulds form portions at room temperature, skipping the liquid nitrogen freezing step for faster changeover and flexible start-stop.

Adjustable thickness and weight

Forming thickness adjusts independently from 6 to 40 mm, with feed rate and pressure controlling portion weight.

Consistent crust batch to batch

The continuous fryer's oil temperature and dwell time control korokke crust crispness and color, keeping both consistent across batches.

About Korokke (Croquette)

CMK korokke solutions use quick-change moulds to form portions at room temperature — no liquid nitrogen freezing needed — with forming thickness adjustable from 6 to 40 mm. The line then completes pre-dusting, battering, breading, frying, and cooling. Built for continuous-capacity vegetable-product runs, with fast mould changeover and cleaning.

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Production Workflow

01

Forming

Quick-change moulds press the filling into shape at room temperature, without liquid nitrogen freezing, at a thickness adjustable from 6 to 40 mm.
02

Pre-Dusting

A thin dry flour layer covers the portion surface, improving batter adhesion.
03

Battering

The battering machine applies an even wet coat, forming a continuous layer on each portion ahead of breading.
04

Breading

Breadcrumbs cover the portion surface evenly, building the korokke's outer structure.
05

Frying

The continuous fryer controls temperature and dwell time, forming a consistent golden, crisp crust.
06

Cooling

Air cooling brings the finished product down to the temperature range needed for packaging or freezing.