Fully Automatic Wheat-Based Snack Line,  fully-automatic-panipuri-fryer-machine commonly used for products like Pani Puri (Gol Gappa), wheat chips, or papad-style snacks. Unlike potato chips, this line relies on dough rheology, sheeting, and fermentation (proofing).

1. Raw Material Handling & Dough Preparation

• Raw Wheat Flour Hopper & Elevator: Automatically transfers bulk flour to the mixer to prevent manual lifting and dust contamination.
• Flour Mixer (Blender Type):
• Mechanism: Uses a horizontal screw (ribbon blender style) for intensive mixing of flour, water, and additives.
• Dimensions: 700 Dia x 1500 Length. This volume is sized to provide a consistent buffer for the sheeter.

2. Cutting & Sheeting Machine (The "Forming" Stage)

This is the most critical part for texture and expansion.

• Multi-Stage Rolling: The dough passes through six rollers. Gradual reduction (from thick dough to 0.51.0mm is vital. If you reduce thickness too quickly, the gluten network breaks, and the chips won't puff (expand) during frying.
• Components: * Stainless Steel (SS) Rollers: For hygiene and precision.
• Rubber/Teflon Rollers: To prevent sticking.
• Teflon Cutting Die: Custom-shaped rollers that "punch out" the Pani Puri or chip shapes from the continuous sheet.
• Price Note: ₹4,20,000/- reflects the complexity of the multi-roller synchronization.

3. Proofer System (Fermentation)

• Function: Specifically, for Pani Puri. The cut discs need to rest so the yeast/enzymes can act and the moisture can equilibrate.
• Scale: An 85-foot length is massive, designed to handle 1500kg of dough. This ensures that even at high speeds, every chip gets the required 2 to 6 hours of "dwell time" before hitting the oil. Without this, the snacks will be flat and hard rather than hollow and crispy.

4. Continuous Belt Fryer (Working Principle)

This is a High-Spec Spray-Nozzle Fryer, which is different from a simple dip fryer.

• Spray Nozzle Principle: Instead of just dropping chips into a vat, hot oil is sprayed or circulated gently over the product. This ensures that light wheat chips don't clump together and that they expand uniformly.
• Zonal Temperature Control: The modular design allows different "cells."
• Zone 1: High heat for initial "pop" or expansion.
• Zone 2: Lower heat to cook the interior and remove moisture without burning the surface.
• Versatility: Can be heated via the 100kg Steam Boiler mentioned in your previous requirement or via hot oil/gas.

5. Post-Frying: Inspection & Cooling

• Inspection Conveyor: Allows for manual removal of "un-puffed" or broken pieces.
• Cooling Conveyor: Uses ambient air to bring the temperature down to room level. This is crucial; if you pack wheat snacks while warm, they will create condensation inside the bag and turn soggy within 24 hours.

Summary of Specifications

Recommendations for your Setup:

1. Scrap Recycling: Ensure your cutting machine has a Scrap Return Conveyor. Since you are cutting circles (Pani Puri) from a square sheet, you will have 30% to 40%  waste dough. A fully automatic line should feed this back into the mixer.