Automatic pulses fryer machines are specialized systems built to handle small, granular products like Moong Dal, Chana Dal, Masoor Dal, and Fried Peas. Unlike nugget or spring roll fryers, these machines must manage "non-floating" products that sink to the bottom and require high-intensity filtration to remove tiny particles (fines).

1. Key Technologies for Pulse Frying

Pulses present two specific challenges: they are small (easy to lose in the system) and they sink.

• Continuous Basket or Fine-Mesh Conveyor: To prevent small grains from falling into the heating elements, these fryers use ultra-fine stainless steel mesh belts or a series of traveling baskets.
• Vibratory De-Stoning & Feeding: Before frying, pulses are passed through a vibratory feeder to ensure a thin, even layer enters the oil. This prevents clumping and ensures every grain is perfectly crisped.
• Rapid Oil Circulation: High-velocity oil flow is used to "tumble" the pulses as they cook, ensuring 360-degree heat exposure.
• Intense "Fines" Filtration: Because pulses often shed their outer skins during frying, these machines feature dual-stage filtration that can remove particles as small as 50 microns to keep the oil from turning bitter.

2. Technical Specifications

3. The Fully Automatic Pulse Line

A complete industrial pulse frying line (like those from Economode or Jas Enterprises) includes:

1. Soaking & Dewatering: Removes excess moisture before the dal hits the hot oil (critical for safety and oil life).
2. Feeding System: Controlled hopper and vibratory tray.
3. The Continuous Fryer: The heart of the system with automatic temperature regulation.
4. De-oiling Centrifuge: A high-speed "spinner" or vibrating screen that removes surface oil so the pulses are "dry" and crunchy.
5. Cooling & Seasoning: An automatic drum that applies salt and spices while the product is still warm for better adhesion.

4. Why "Thermic Heating" is Preferred for Pulses

Most professional pulse fryers use Indirect Thermic Fluid Heating.

• The Reason: Pulses require very stable temperatures. In direct-fire systems, the temperature drops rapidly when cold, wet dal enters the oil.
• The Benefit: A thermic system has high "thermal mass," meaning it recovers its temperature almost instantly, ensuring the dal doesn't become oily or soggy.