A Continuous Automatic Golgappa (Pani Puri) Fryer is the most advanced solution for large-scale production, moving away from manual batch frying to a conveyor-based system. This ensures that every single puri puffs perfectly and stays crisp without manual intervention.

In Ahmedabad (the hub for these machines), you will find two main versions: a compact continuous model and a high-capacity industrial line.

1. Technical Specifications (Continuous Models)

2. Key Features of Continuous Frying

• Double Mesh Belt: This is the "secret" to perfectly round golgappas. A top mesh belt keeps the puris submerged in the oil, ensuring they are fried evenly on both sides without needing to be flipped manually.
• Automatic Pumping System: Higher-end models (like those from Penguin Engineering or Fry-Tech) use an oil pump to create a flow that "helps" the puri puff up instantly as it hits the hot oil.
• Variable Speed Drive (VFD): Allows you to control the frying time. If the puris are browning too fast, you can speed up the conveyor; if they are soft, you can slow it down.
• Oil Filtration: Continuous systems often include a filter to remove small particles of dough that fall off, which keeps the oil clean and prevents a "burnt" smell in the product.

3. Complete Automatic Line Integration

If you are setting up a factory, the fryer is usually the 4th stage of a Fully Automatic Line:

1. Dough Mixer: Prepares the hard dough.
2. Sheeter Machine: Rolls the dough into a thin, uniform sheet.
3. Die Cutting Machine: Automatically cuts the round puris and recycles the waste dough.
4. Continuous Fryer: Frys the cut discs immediately.
5. De-Oiling Conveyor: Removes excess surface oil before packaging