Korokke / Pumpkin Cakes / Purple Sweet Potato Cakes
Room-temperature roll-forming with breading and frying for consistent shape and crust across korokke, pumpkin cakes, and purple sweet potato cakes.
Quick-change moulds form portions at room temperature, skipping the liquid nitrogen freezing step for faster changeover and flexible start-stop.
Forming thickness adjusts independently from 6 to 40 mm, with feed rate and pressure controlling portion weight.
The continuous fryer's oil temperature and dwell time control product crust crispness and color, keeping both consistent across batches.
About Korokke / Pumpkin Cakes / Purple Sweet Potato Cakes
CMK solutions for korokke, pumpkin cakes, and purple sweet potato cakes use quick-change moulds to form portions at room temperature — no liquid nitrogen freezing needed — with forming thickness adjustable from 6 to 40 mm. The line then completes pre-dusting, battering, breading, frying, and cooling. Built for continuous-capacity vegetable-product runs, with fast mould changeover and cleaning.
Production Workflow
- 01
Forming
Quick-change moulds press the filling into shape at room temperature, without liquid nitrogen freezing, at a thickness adjustable from 6 to 40 mm.
- 02
Pre-Dusting
A thin dry flour layer covers the portion surface, improving batter adhesion.
- 03
Battering
The battering machine applies an even wet coat, forming a continuous layer on each portion ahead of breading.
- 04
Breading
Breadcrumbs cover the portion surface evenly, building a consistent outer structure for each product.
- 05
Frying
The continuous fryer controls temperature and dwell time, forming a consistent golden, crisp crust.
- 06
Cooling
Air cooling brings the finished product down to the temperature range needed for packaging or freezing.
Discuss Your Processing Requirements
Share your product, process, and target throughput with our engineers to discuss a suitable line configuration.