Fried Cuttlefish Ball Fryer Machine
Automatic
cuttlefish ball fryers are specialized machines designed for seafood surimi
products. Because cuttlefish balls are typically dense and spherical, they
require a specific type of Rotary or Multi-Zone Continuous fryer to ensure the
center is cooked through while the exterior achieves a light, bouncy crispness
without burning.
1. Key Technology:
The "Ball-Handling" System
Standard flat-belt
fryers can sometimes cause spherical products like cuttlefish balls to roll and
clump together. Specialized automatic machines solve this with:
- Rotary Drum or Flighted Conveyor: Instead
of a flat belt, these use "pockets" or flights that move each
ball individually. This prevents clumping and ensures every ball is
exposed to the same amount of oil.
- Double-Layer Submerged Mesh: Since
cuttlefish balls become buoyant as they cook (due to internal steam), a
top-layer mesh belt is used to keep them pushed under the oil surface for
uniform 360-degree frying.
- Multi-Stage Temperature Control: * Phase 1
(Molding): A lower temperature zone to "set" the sphere shape.
- Phase 2 (Cooking): A core-heating zone.
- Phase 3 (Finishing): A high-heat zone for
a golden exterior.
2. Technical
Specifications
|
Feature |
Industrial
Cuttlefish Ball Fryer |
|
Production
Capacity |
100 kg/hr to
1,200 kg/hr |
|
Material |
SUS 304 or 316
Stainless Steel (Essential for salt-water seafood products) |
|
Heating System |
Thermic Fluid
(Indirect), Electric, or Gas |
|
Automation |
PLC Touchscreen
with recipe memory for different ball sizes (18mm – 35mm) |
|
Cleaning |
Automatic Hood
Lift and CIP (Clean-In-Place) sprayers |
3. Oil Management
for Seafood
Seafood proteins
(surimi) degrade frying oil faster than potato or dough-based snacks. A fully
automatic cuttlefish ball machine includes:
- Continuous Scraper System: Automatically
removes "fines" (small bits of seafood paste) from the bottom of
the tank to prevent carbonization.
- Oil-Water Separator (Optional): Some
models use a water layer at the bottom to catch debris, which keeps the
oil fresh for much longer.
- Automatic Replenishment: Refills the tank
as oil is absorbed by the balls.
4. Production Line
Integration
In a fully
automated factory, the fryer is the middle link in a Surimi Line:
- Automatic Ball Former: Extrudes and rounds the paste.
- Pre-Boiler (Optional): Some lines boil the
balls in water first to set the shape before frying.
- The Automatic Fryer: To achieve the final
fried texture and color.
- Cooling & Spiral Freezer: Prepares the
balls for frozen packaging.
