Battering Breading Frying Lines

1. Pre-dusting/Forming: Raw product is prepped and lightly coated with a base layer of flour or starch to help subsequent batters stick.
2. Batter Application: The product passes through an enrober or submerged tank where it is coated in liquid batter (e.g., tempura).
3. Breading/Crumbing: Products are passed through a crumber, where they are coated in breadcrumbs to create a crispy outer layer.
4. Continuous Fryer: The coated food moves along an automated conveyor belt into a continuous hot oil fryer to cook the product to a golden finish
5. We can supply: 200/300/400/600mm wide frying lines

• Poultry: Chicken nuggets, breaded goujons, wings, popping chicken, and mini-fillets.
• Seafood: Fish fingers, breaded cod/haddock fillets, fishcakes, popcorn shrimp, and tempura prawns.
• Red Meat: Breaded pork escalopes, schnitzels, and Scotch eggs.

• Cheese & Dairy: Mozzarella sticks, breaded camembert bites, and jalapeño poppers.
• Plant-Based Meat Analogs: Vegan nuggets, plant-based fish fillets, and cauliflower "wings".
• Potato & Carbohydrate Bites: Croquettes, potato cakes, and arancini (risotto balls)

For more information contact Total Food Machines on 02890 994 202 or email sales@totalfoodmachines.com