Automatic spring roll fryers are specifically engineered to handle the delicate nature of pastry wraps, ensuring they become crispy and golden without bursting or absorbing excessive oil. Unlike general-purpose fryers, these machines often feature submerged mesh belts to keep the buoyant spring rolls fully immersed in the oil.

Technical Core: Automatic Frying System

For spring rolls, the "Automatic" system typically includes several critical subsystems:

1. Dual-Belt Conveyor System

Spring rolls naturally float. To ensure they cook evenly on all sides, these machines use a Top Pressure Belt and a Bottom Conveyor Belt. The rolls are "sandwiched" between these two layers, keeping them fully submerged at a precise depth throughout the frying tunnel.

2. Precise Temperature & Speed Control

• Temperature Stability: Most systems use PID controllers to maintain oil between 150°C and 190°C.
• Adjustable Residence Time: A frequency inverter controls the belt speed, allowing you to set the frying time (typically 3 to 5 minutes depending on whether the rolls are fresh or frozen).

3. Oil Management & Filtration

• Continuous Filtration: Spring rolls often shed small pieces of pastry (crumbs/fines). An automatic scraper or paper filter removes these "fines" continuously to prevent them from burning and carbonizing the oil.
• Automatic Replenishment: Sensors detect when oil levels drop due to absorption and automatically pump in fresh oil from a storage tank.

Comparison of Heating Systems

Production Capabilities

• Compact Units: 100–200 kg/hr (Ideal for central kitchens).
• Industrial Lines: 500–1,000+ kg/hr (Fully integrated with cooling and packing lines).
• Material: 100% Food-grade SUS304 Stainless Steel for easy cleaning and durability.