Croquette Fryer Machine
Fully automatic
croquette fryer machines are specifically designed to handle delicate, breaded,
or filled products that are prone to breaking. Because croquettes are denser
than chicken nuggets and more fragile than spring rolls, these machines focus
on gentle product handling and sediment management.
1. Core "Fully
Automatic" Features
A fully automatic
system for croquettes typically integrates three stages into one continuous
loop:
- Gentle Infeed: A synchronized conveyor or
vibratory feeder that places the croquettes onto the frying belt without
flat spots or bruising.
- Submerged Frying (Top & Bottom Belts):
Since croquettes can float or roll, a double-belt system holds them in
place, ensuring the entire surface—including the ends—is evenly crisped.
- Automatic Sediment Removal: Breaded
products like croquettes shed "fines" (crumbs). The machine uses
a continuous scraper system at the bottom of the tank to remove these
crumbs before they burn and spoil the oil.
2. Technical
Specifications (Industrial Standards)
Most modern
industrial croquette fryers (like those from GELGOOG, ANKO, or Heat and Control)
follow these parameters:
|
Feature |
Specification |
|
Production
Capacity |
200 kg/hr to
1,500 kg/hr |
|
Material |
SUS 304 Stainless
Steel (Food Grade) |
|
Heating Method |
Electric, Gas, or
Thermic Oil (Indirect) |
|
Control System |
PLC Touchscreen
(Siemens/Delta) with Recipe Memory |
|
Oil Filtration |
Continuous paper
or drum filtration (removes particles < 50 microns) |
|
Belt Width |
400mm to 1,000mm
depending on volume |
3. Specialized
Systems for Croquettes
The
"No-Stick" Coating System
Because croquette
dough can be sticky before it hits the oil, many automatic machines include a lubricated
infeed. This uses a light mist of oil on the transition belt to ensure the
croquette slides perfectly into the fryer without losing its shape.
Advanced Oil
Temperature Management
Croquettes require
a "crust-lock" phase. The fryer is often divided into multiple
temperature zones:
- Zone 1 (High Heat): Rapidly sets the outer
breading to prevent the filling from leaking.
- Zone 2 (Gentle Cook): Ensures the center
is heated through without burning the exterior.
4. Total Production
Line Integration
For a "Fully
Automatic" factory setup, the fryer is usually the center of a larger
line:
- Forming Machine: Shapes the dough and
inserts the filling.1
- Battering & Breading: Automatically
coats the croquette.
- The Fryer: (As described above).
- De-Oiling Conveyor: Uses high-velocity air
"knives" to blow off excess surface oil.
- Cooling/Freezing Tunnel: Prepares the
product for immediate packaging.
