FRY-TECH Fully Automatic  Production Line for agricultural (vegetables/grains) and fishery (fish/shrimp) products, the system must be designed for "Farm/Sea to Pack" automation.

At this industrial level, the line is divided into two distinct zones: Pre-Processing (Peeling/Cleaning) and Thermal Processing (Frying/Flavoring).

1. The Integrated Production Flow (Fully Automatic)

Phase A: Pre-Processing (Agricultural vs. Fishery)

• Agricultural (Root Vegetables): Automatic Destoner → Drum Washer → Continuous Abrasive Peeler (removes skins from 1-3 tons/hr).
• Fishery (Fish/Shrimp): Automatic De-scaler/De-header → Continuous Bubble Washer (uses ozone to remove bacteria/smell) → Air-Knife Dryer (removes surface water).
• Slicing/Dicing: A high-speed Centrifugal Slicer (for chips) or Strip Cutter (for fish fingers/strips).

Phase B: Thermal & Finishing (Common Line)

• Blanching: Continuous Screw or Belt Blancher to preserve color and texture.
• Continuous Fryer: The "heart" of the line. Features Double-Mesh Belts to keep light products submerged and Automatic Sediment Removal (crucial for fishery products to prevent "fishy" sediment from burning the oil).
• Automatic De-Oiling: High-speed vibratory de-oiler to reduce fat content and ensure crunch.
• Continuous Seasoning: An Octagonal or Circular Drum with a precision "Vibro-Feeder" for dry spices and a "Liquid Mist Spray" for oils/glazes.

. Technical Specifications

. Essential Tip for Fishery Processing:

Oil Life Management: Fish products release proteins and fats that degrade oil faster than vegetables. Ensure your quote includes an External Heat Exchanger and a Vacuum Oil Filter. This will keep your oil fresh for 3x longer, saving you lakhs in monthly raw material costs.