Fried snack Making machine
Introduction
Mixing & Conditioning:
Raw materials (rice flour, cornmeal, or grains) are blended with water, oils, and flavor additives to form a uniform dough.
Extrusion & Expansion:
The dough is fed into a twin-screw extruder, where high-temperature (120–180°C) and mechanical shear gelatinize starches and create a porous structure.
Shaping:
The extrudate is cut or molded into specific shapes (e.g., grids, curls, triangles) using rotating blades or forming dies .
Deep-Frying:
Shaped products are fried in oil (160–190°C) to achieve crispiness and golden color.
Seasoning:
Flavors (cheese, spices) are applied via a rotating drum, leveraging residual oil for adhesion.
Cooling & Packaging:
Products are cooled and packed in nitrogen-flushed, moisture-resistant bags to maintain freshness.
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Mixer-->Screw conveyor-->extruder-->Shapescutting-->Fryer-->De-oiling-->Flavoring
Details Images
Delivery And Packing
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