The Fabcon pellet frying line is designed to perfectly cook and flavor the 2D/3D shaped pellet snack.
Steps of Operation :
The Fryer :
• This ensures that the snacks are evenly cooked prior to being removed from the cooking oil by the De- oiling conveyor. The cooked snacks are conveyed along the fryer to the discharge end where any excess oil drains from the product and falls back into the fryer pan.
• The Fryer
has a hood over its cooking area to contain steam, hot air and cooking fumes and to direct these into a stack for removal from the factory with the aid of an extraction fan ( a mechanically powered hoist system to provide access to the pan of cleaning). The fryer Infeed flume and fryer inlet header each have an inlet jet at the Infeed end with a flow adjusting valve, Which gives maximum control to the oil flow rate along the pan.
• The transfer conveyor carries the cooked product along the length of the conveyor and up to the tumble drum.
• Operators may inspect the product whilst it is on the surface of the conveyor belt and physically remove any defective pieces.
Tumble Drum and flavor Applicator -
The cooked, cooled and oil free product is discharged directly into the rotating drum. A series of longitudinal flights catch the cooked product and gently tumble them within the drums interior. As the pieces are being tumbled, flavoring is dispensed through the extended auger tube of the flavor applicator.
Dry flavoring -
The dry flavoring is applied to the product as it passes through the drum. An extended auger tube transfers the flavoring from the flavoring hopper into the center of the drum. As the flavoring exist the apertures of the auger tube, it is distributed equally over the product.
The slurry for flavoring is prepared by the specially designed Kettle system which maintains a suitable temperature for proper mixing of oil and spices. The kettle system consists of twin kettles(depending upon product capacity) for mixing and maintaining a continuous flow of slurry to the flavoring drum.
Soaking Conveyer :
The seasoned product is then conveyed to the Soaking Conveyor where it is allowed to cool in the presence of ambient air, thus giving it sufficient time to absorb the seasoning properly.
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