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Dumplings Fryer Machine

Deep-Fried Dumpling Machine (Continuous)1

For high-volume production of fully deep-fried dumplings, a Continuous Conveyor Fryer is used. These are similar to nugget fryers but are tuned for the unique shape of dumplings.

  • Submerged Conveyor: Dumplings often float. A dual-belt system (top and bottom) keeps them submerged to ensure the "pleats" and doughy parts cook evenly.
  • Sediment Scraper: Breading or flour dust from the dumpling wrappers settles at the bottom. The machine automatically scrapes this out to keep the oil clear.
  • Production Capacity: Ranges from 150 kg/hr to 1,000 kg/hr.
  • Best For: Industrial frozen food production and large-scale catering.

2. Gyoza / Potsticker Fryer (Automatic Pan-Fryer)

This is a specialized machine that automates the "Fry-Steam-Fry" cycle typical of Japanese Gyoza or Chinese Potstickers.

Feature

How the Automation Works

Auto-Water Injection

The machine automatically sprays a precise amount of water at a set time to create steam.

Steam Cycle

A heavy lid lowers automatically to trap steam, cooking the dumpling filling and wrapper.

Crisping Phase

Once the water evaporates, the machine continues heating to brown the bottom of the dumpling.

End-of-Cycle Alert

A timer sounds or the lid lifts automatically once the perfect "crust" is achieved.

3. Key Technical Specifications

Most commercial automatic dumpling fryers (like those from Chef max or Tsung Hsing) feature:

  • Temperature Range: Typically set at 190°C (375°F).2
  • Heating System: Direct Electric (for precise pan-frying) or Thermic Oil (for deep-frying).
  • Material: SUS 304 Stainless Steel for the body; non-stick coated cast iron or stainless steel for the frying surface.3
  • PLC Control: Allows you to save "recipes" (e.g., "Frozen Gyoza" vs "Fresh Wonton") with different steam and fry times.

4. Automation Grades & Pricing

  1. Tabletop Automatic (Single/Double Head): Ideal for restaurants.
  2. Fully Automatic Integrated Line: Includes the dumpling maker + fryer + de-oiler. These are custom-built for factories.

Comparison Summary

  • Chicken Nuggets: Require high-flow oil circulation for even browning.
  • Spring Rolls: Require a "submerger" belt to prevent floating.
  • Croquettes: Require a "soft landing" infeed to prevent the breading from falling off.
  • Dumplings: Require moisture management (for pan-frying) or dual-belt submersion (for deep-frying).

 

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