For high-volume production of fried beans (like green peas, broad beans, or chickpeas) in FRY-TECH an Automatic Continuous Frying Line is the industry standard. Unlike batch systems, these lines automate the transition from frying to de-oiling and seasoning, ensuring a consistent crunch and lower oil retention.

1. Automatic Production Line Components

A fully integrated  automatic line typically includes:

• Vibratory Feeder: Ensures a steady, non-clumping flow of beans into the fryer.
• Continuous Belt Fryer: Features a double-layer mesh belt to keep beans submerged (preventing floating) and a scraper system to remove burnt debris.¹
• Automatic De-Oiler: A high-speed centrifugal or vibratory de-oiling conveyor that removes excess surface oil while the beans are still hot.
• Cooling Conveyor: Uses high-velocity fans to bring beans to room temperature immediately, locking in the "snap" and preventing sogginess.
• Automatic Seasoning Drum: A continuous rotating drum with a spice applicator (vibro-feeder) for uniform flavor coating.²

2. Technical Specifications (2026 Standards)

3. Why Choose "Automatic" for Beans?

• Oil-Water Mixing Technology: Modern automatic fryers use this to sink residue into a water layer, keeping your frying oil clean for days without replacement.
• Uniformity: Every bean spends exactly the same amount of time in the oil, eliminating "half-burnt" or "half-raw" batches.
• Labor Savings: A 500 kg/hr automatic line can be operated by just 2 workers, whereas a batch system would require 6–8 people.