The specific "Spray Fryer" technology you mentioned is a high-tech innovation that ensures even oil distribution, preventing the puris from staying flat or getting oil-logged.

1. Dough Kneader (Besan/Maida Mixer)

This starts the process by creating a stiff dough.

• Capacity: 20 kg to 40 kg per batch .
• Material: SS 304 food-grade bowl.

2. Sheeter & Cutting Machine (Combined)

Mini lines usually combine the sheeter (rollers) and the die-cutter into one compact unit.

• Function: It rolls the dough into a thin sheet and automatically cuts it into uniform circles.
• Production: 30,000 to 50,000 pieces per hour.

3. Fermentation / Storage Chamber

This is the "secret" to a perfect puff. It controls temperature and humidity so the raw puris rest before frying.²

• Features: Digital humidity and temperature sensors.
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• Capacity: Trays holding up to 1,00000 ( One Lakhs) raw puris.

4. Continuous Spray Fryer (Specialized Panipuri Fryer)

Standard deep fryers often fail with panipuri( Golgappa ). A Spray Fryer uses a system where oil is gently "sprayed" or circulated over the puris to ensure they flip and puff on both sides automatically.

• Heating: Gas (LPG) – Electric-Wood Pellet
• Oil Capacity: 70–120 Liters.

5. Cooling Conveyor

Directly after frying, the puris are too hot to pack. The cooling conveyor uses fans to bring them to room temperature quickly to maintain crispness.

• Length: 15 to 30 feet.
• Material: SS mesh belt.
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For a Mini Set (Capacity ~30,000 pcs/hr), the total investment is approximately:

Recommended Setup Layout