Breading to Frying Production Line
From raw fillet to finished breaded product — fully automated.
How the Line Works
Production Capacity
300–1,500 kg/h
Effective Belt Width
600 mm / 800 mm
Operating Speed
2–15 m/min (adjustable)
Coating Type
Breadcrumbs (fresh, dry) · Corn Flakes · Wheat Flour · Mixed Flour · etc.
* Actual throughput varies by product, recipe, and coating thickness.
- 01 Feeding
Fresh products enter the line directly; frozen items can be thawed first to match raw material and capacity needs.
- 02 Coating
The product is pre-dusted with a base layer of powder — the dust collector captures the airborne powder at the same time — then coated in the dip or curtain battering machine, with the batter mixer preparing the batter and the auto batter replenisher keeping the level steady, before the breader applies bread crumbs and the auto crumb replenisher keeps the crumb supply topped up.
- 03 Frying
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.
- 04 Cooling
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.
Production Line Workflow
Process map — click any to view full specs
Configure This Line for Your Facility
Every line is engineered to your production capacity and floor plan. Contact us to discuss your requirements.