A Fully Automatic Kurkure (Nik Naks) Production Line for capacities of 100 to 400 kg/hour is a sophisticated, end-to-end industrial system. At this scale, the line typically relies on Rotary Head Extrusion technology to create the signature irregular, crunchy shape of the snack.

Below are the technical details, machine components, and space requirements for this range.

1. The Production Flow (Step-by-Step)

1. Mixing: Corn grits are moisturized and blended with water in a Flour Mixer.
2. Extrusion: The moisturized grits are fed into the Rotary Head Extruder, where friction and pressure "cook" and shape the curls.
3. Separation: A Rotary Sifter removes small "fines" or broken pieces to ensure oil stays clean during frying.
4. Frying: The curls move through a Continuous Fryer to achieve a crisp texture.
5. De-Oiling: Excess oil is removed via a Vibratory De-oiler or belt.
6. Flavoring: Snacks enter a Flavoring Drum where seasoning is applied uniformly.
7. Packaging: Finished product is moved to Automatic VFFS (Pouch Packing) Machines.

2. Technical Specifications by Capacity

3. Key Machine Components in the Line

• Rotary Head Extruder: This is the heart of the plant. High-quality models use Brass/Bronze Rotary Die Plates and alloy steel screws for durability.
• Continuous Fryer: For 400 kg/hr, you need a Multi-Zone Heat Control fryer. This ensures that the oil at the start of the belt is hot enough to "puff" the Kurkure, while the end is cool enough to prevent burning.
• Seasoning System: Includes a Slurry Tank (if using liquid seasoning) and a Zig-Zag Flavoring Drum to ensure 100% coverage without breaking the delicate curls.⁸
• Vibratory De-oiler: Critical for the "400 kg/hr" line to prevent the final product from feeling greasy and to save on oil costs.