Fried Puffed Snack Production Line

The main function of the fried puffed snack production line is to produce various snacks through a series of processing steps. First, add raw materials such as corn flour, flour, etc. and mix with water and other ingredients. Secondly, the mixture is processed by an extruder and formed into specific shapes such as sheets or rods. Then, fry these snacks in hot oil until crispy and golden. Finally, the fried puffed food is put into the middle note of the seasoning machine to make different flavors.

 

Main machines

 

 

 

 

Extruder

The main function is to puff food, which can make it larger and looser after processing. The main purpose of a puffing machine is to puff food, and the expansion inside the extrusion chamber is actually a high-temperature instantaneous process, which plays a good role in processing food raw materials

 

Fryer

After being processed by an extruder, a semi cooked food blank is formed, which is then processed for a second time by frying to obtain a crispy puffed food that has a rich taste.

 

Main Features

 

1. Compact structure: The production line is compact and takes up a small space, which is convenient for transportation and installation.

2. High automation: The production line is highly automated, which can reduce labor costs and improve production efficiency.

3. Advanced technology: The production line adopts advanced technology, which ensures the quality of the snacks and the safety of the production process.

4. Easy to maintain: The production line is easy to maintain and repair, and the parts are easy to replace.

The fried puffed snack production line mainly consists of a feeding system, an extrusion system, a frying system, and a seasoning system. The raw materials are mixed and processed by the extruder, and then shaped by a cutting machine or molds. The shaped snacks are then fried in hot oil until crispy and golden. Finally, the fried snacks are seasoned and packaged.

1. The temperature of the frying oil must be controlled between 160-180°C to ensure the quality of the snacks and avoid over-frying or under-frying.

2. The snacks should be drained and cooled after frying to remove excess oil and avoid excessive moisture content, which will affect the shelf life of the product.

3. Regular maintenance and cleaning of the equipment are required to ensure the hygiene of the production line and the safety of the food products.