The fried snacks puffing production line is a convenient food line developed and trial produced by our company for today’s fast-paced life. The main ingredients, such as flour, are pressed and processed through multiple rollers, cut into different shapes using a special mechanism, fried to puff, and then seasoned and dried to create a delicious snack food. The design of this production line is reasonable and the operation is simple.
The fried snacks puffing production line is a new technology that replaces traditional steaming and boiling Guoba production with twin screw extrusion technology. This production line integrates raw material mixing, steaming, ripening, puffing, shaping, frying, and seasoning, without the need for a boiler. The production process is simplified, efficient, and environmentally friendly; The raw materials can be either single materials such as big Rice noodles, corn flour, flour, or mixed materials; By changing the mold, the shape of the product can be changed, and the produced noodles, such as rice dumplings and salads, have a crispy and non greasy taste, which is widely loved by consumers.
Thin, crispy, and puffed food is a response to the changing needs of young consumers. It mainly uses corn starch, flour, potato flour, and other grains as raw materials, and after mixing and stirring, the raw materials are added to a twin screw food extruder. Fried snacks puffing production line through molds and supporting molding equipment, different shapes of product blanks are produced; After further drying, frying, and seasoning, a secondary puffed snack food is produced.
The fried snacks puffing production line controls the temperature of the oil layer during use, heating evenly, and can remove excess oil from the fried product. It also provides an appropriate amount of water to make the fried product delicate, colored, fragrant, and delicious. The residue from the frying line automatically sinks into the water and is discharged together through a drainage valve, thereby eliminating harmful substances generated by repeated frying in the traditional frying line residue pot, reducing fuel consumption, and ensuring fresh oil quality.
