Forming to Frying Production Line

From raw potato to finished hash brown — fully automated.

Overview

How the Line Works

Production Capacity

800–1,000 kg/h

Effective Belt Width

600 mm

Operating Speed

2–15 m/min (adjustable)

Coating Type

Bread Crumbs

* Actual throughput varies by product, recipe, and coating thickness.

01 Forming
Minced raw materials enter the hopper via an elevator and are pressed into shape by the drum.
02 Pre-Dusting
After forming, the product passes through the pre-duster, which applies a base layer of powder and prepares the surface for battering.
03 Battering
The pre-dusted product enters the dip or curtain battering machine. The batter mixer prepares the batter, and the auto batter replenisher keeps the level steady.
04 Breading
The battered product then passes through the breader, which applies an even layer of bread crumbs.
05 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.
06 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.