Explore The Fried Snack Production Line

1. Raw material preparation
Main raw material: wheat flour
2. Mixing
Mixing: Add wheat flour and a certain proportion of water to the mixer and mix evenly.
3. Extrusion molding
Extruder: Feed the prepared raw materials into the twin-screw extruder and extrude them under high temperature and high pressure.
Cut machine cutting: Extrude the unique shape of fried food (such as triangle or long strip) through a specific mold.
4. Frying
The frying pan adopts a double-layer mesh belt structure and direct heating. Due to the large heat demand of the feed port, a heater is installed at the feed port and an oil injection port is installed at the front end. At the same time, a paddle stirring device is provided, which has a certain stirring and pushing effect on the materials entering the frying pan to prevent the materials from sticking to each other. This structural system has a small oil capacity and a fast turnover speed of frying oil, which is conducive to improving the quality of frying oil.
5. De-oiling
Remove excess oil from the product surface through a vibrating de-oiling machine
6. Seasoning
Seasoning equipment: Use a drum seasoning machine
Seasoning process: Spray or coat the fried food evenly with seasoning powder (such as cheese, barbecue, tomato, etc.) after frying.
7. Cooling
Cooling: prevent moisture from being generated after packaging.
8. Packaging
Automatic packaging machine: pack the cooled products according to specifications.

1. Twin-screw extruder: core equipment that determines the puffing effect and shape.
2. Intelligent control system: real-time monitoring of temperature, pressure, and other parameters to ensure stable product quality.

Through the above process, every step of fried food from raw materials to finished products is strictly controlled and optimized to ensure that the product tastes crispy, has a unique flavor, and meets modern health and environmental protection needs.