The production line takes flour, corn flour, corn starch, cassava starch, potato starch, etc. as raw materials. The production process of this production line involves the materials being directly extruded and cut through a twin-screw extruder to produce spiral, square tube, onion ring, wave plate and other raw materials, which are then dried, fried, and seasoned. It can be used to produce 3D billets such as crispy corners, crispy network, and duck egg balls through embossing and composite production. By changing the mold, products of different shapes can be produced. The products produced by this production line have a delicate and crispy taste, smooth surface, and realistic shape. Our single and double screw production technology and precise control of the production process can enable you to have a wider range of raw material choices, higher product quality, and a wider variety of varieties
A fried food blank, also known as a par-fried or pre-formed product, is a food item that has been processed into its final shape and often partially cooked before being frozen or refrigerated. It is designed to be finished quickly and simply by the end user through a final frying step. This final fry transforms the pale, inert blank into the hot, crispy, and appealing food we recognize.Think of it as the “canvas” for the fry cook. The blank provides the structure and base, while the frying process adds the final touch of color, texture, and that irresistible aroma.
Process Flow Of 3D Pellet Production Line: Flour Mixer → Vinci Extruder → Pulling Conveyor → Pattern Machine → Compound Shaper → Elevator → Dryer →Automatic Fryer → Flavoring Line
Introduction to the main functions of each equipment on the production line:
1. Mixer: Mix the raw materials and a certain amount of water here for homogenization
2. Extrusion host: extrude and shape the configured raw materials here
3. Embossing machine: Press the produced product into patterns
4. Composite molding machine: Produce products of varying shapes and sizes based on production requirements
5. Large elevator: The formed product is fed into an oven for baking, and the height of the elevator is determined based on the height of the oven
6. Five layer fuel oven: Bake the formed product for easy shaping and drying of moisture, enhancing the taste
7. Oil curtain fryer: Fry the baked product to make it crispy and crispy in taste
8. Seasoning line: The fried product is seasoned, and the flavor of the seasoning can be determined according to production needs. Using excess temperature for seasoning is more conducive to the attachment of seasoning
Equipment advantages: This production line has a unique process, reasonable configuration, high degree of automation, stable performance, and does not require a boiler. It integrates steaming, refining, and extrusion molding to produce products with realistic shapes. After frying, the structure is delicate and the taste is crispy.
The magic of a blank lies in its preparation. For a French fry, for instance, the blanching step gelatinizes the potato’s starch, making the inside tender. The par-frying then dehydrates the surface, creating a microporous structure. During the final fry, this structure allows steam to escape from the inside while creating a rigid, crispy crust that resists oil absorption.Fried food blanks are a marvel of modern food science and logistics. They are not merely “convenience food” but are precisely engineered products that democratize the ability to produce perfectly fried food. By handling the complex preparatory steps, they ensure that anyone can achieve a consistent, high-quality, and delicious crispy result, making them an indispensable tool in the global culinary landscape.
Our Services
(1)Provide you the professional advice about the market,equipment,process,materials,packing,etc.
(2)Assist you to choose equipment,design process flow,and perfect workshop layout.If needed,we can supply service in your factory.
(3)Material change according to your product,and perform the production at site.
(4)Specially design and manufacture machine,practice test,and provide relevant training as customer required.
(5)Provide reasonable packing and transportation plan,send technician to install and debug machine and train your workers.(6)One year guaranty time,preferentially supply spare parts.
(7)Design and process similar type spare parts of import equipment.
Value-added Service
(1)Constant improvement on machinery,mould and food technics increases the competition ability and creates furthest value for
you.
(2)Regular training for above-mentioned improvements helps you produce superior and competitive products with high efficiency.
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