Tempura Frying Production Line

From fresh or frozen input to finished tempura — fully automated.

Overview

How the Line Works

Production Capacity

300–1,000 kg/h

Effective Belt Width

600 mm / 800 mm / 1000 mm

Operating Speed

2–15 m/min (adjustable)

Coating Type

Tempura Batter

* 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 Pre-Dusting
The product is pre-dusted with a base layer of powder while the dust collector captures airborne powder.
03 Battering
The pre-dusted product then enters the dip or curtain battering machine for an even tempura batter coat. The batter mixer prepares the batter, and the auto batter replenisher keeps the level steady.
04 Frying
The battered 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.
05 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.