Automatic Tempura Fryer is a specialized machine designed for high-moisture, batter-coated products (shrimp, vegetables, chicken).

Unlike standard fryers, tempura frying requires a "Gentle Start" to prevent the wet batter from sticking to the conveyor or falling off. These machines are often equipped with a Teflon-coated infeed belt and a Double-Belt Submerging System to ensure the light, airy tempura puffs stay under the oil for a uniform golden crust.

1. Technical Specifications (Continuous Line)

2. Specialized Features for Tempura

• Waterfall Batter Infeed: Before the fryer, tempura lines often use a "Waterfall" battering machine that drapes the product in a thick or thin slurry without damaging the shape.
• Sediment Scraper System: Batter-coated foods drop many "fines" (loose crumbs).¹ A bottom-longitudinal scraper continuously removes these particles to prevent them from burning and ruining the oil quality.
• Oil Circulation & Filtration: For tempura, oil turnover is critical ( 5 hours). The machine uses a pump to circulate oil through a fine paper or mesh filter to keep the color of the tempura bright and clean.
• Pneumatic Hood Lift: The entire upper belt and hood lift automatically, allowing for total access to the tank for deep cleaning—essential for batter-heavy operations.

Pro-Tip for Tempura Production

For the best "fluffy" tempura texture, use a Cold-Water Batter Mixer before the infeed. Keeping the batter at 5 C10 C before it hits the 180 C oil creates a "thermal shock" that results in the classic, light tempura crunch.