Continuous Fried Bread Stick Machine (often referred to in industrial circles as a Youtiao or Chinese Dough Stick Frying Line) is a high-speed production line that automates the entire process from dough extrusion to final crispy frying.

In Ahmedabad's industrial food-tech zones, these machines are customized with double-belt systems because bread sticks tend to float and expand rapidly, requiring them to be held submerged to ensure even golden-brown coloring.

1. The Automated Production Flow

1. Continuous Extrusion & Cutting: The dough is fed into a hopper where a Screw Extruder pushes it through a shaping die. A synchronized cutter then snips the dough into exact lengths (e.g., 6 or 10 inches).
2. Stretching & Dropping: The cut dough sticks are automatically stretched (to achieve the classic airy texture) and dropped onto the moving fryer belt.
3. Submerged Frying (Double Belt): As bread sticks are light, they float. This machine uses an Upper Mesh Belt that stays just below the oil surface, keeping the sticks submerged while they travel through the oil.
4. Automatic Flipping/Turning: Some advanced models include a mechanical turner mid-way through the tank to ensure both sides of the stick are equally crisp.

2. Technical Specifications (Industrial 150–400 kg/hr)

Why it’s better than Batch Frying

• No Manual Turning: In a batch fryer, a laborer must manually flip bread sticks with long sticks. In a continuous line, the belt and oil jets do this automatically.
• Oil Freshness: Because bread dough often sheds flour or small bits, this machine has a Continuous Oil Circulation system with a paper or mesh filter that keeps the oil clear for weeks.
• Texture Consistency: Every bread stick is fried for the exact same number of seconds, meaning zero burnt pieces.