Food Processing Line Equipment

A stainless steel gravy machine for commercial kitchens and food production lines, running automatically on a 230V supply. It is offered in three motor ratings, 2 HP, 3 HP and 5 HP, which is how output is matched to the size of the operation rather than by changing machine. Both the rotor and the cutter are made in stainless steel, not only the housing. That distinction matters in gravy and masala production, where the product is acidic, held hot, and in continuous contact with the cutting components; a machine with mild steel internals behind a stainless shell will discolour the product long before it fails mechanically. The machine is specified for commercial use. When enquiring it is worth stating the volume you produce per shift and the consistency you are working to, since those determine which of the three motor ratings is appropriate.

An automatic pasta extruder producing 80 to 100 kg per hour, driven by a 20 HP main motor on a 230V supply. It is a continuous cooking extruder, so cooking and forming happen in one pass rather than as separate stages. The build reflects the loads an extruder actually carries. The main structure is a mild steel tube frame carrying the feeding screw, while the screw and barrels themselves are made in alloy steel, and the die head bolts and nuts are high tensile. The main bearing housing is purpose-designed and bearing-fitted rather than adapted, which is the component that most often limits service life on extrusion equipment run at full duty. Product contact parts are stainless steel and the machine ships with all standard fittings. For a specification, the useful information is the pasta shapes you intend to run, since die selection follows from that.

An automatic washing line for vegetables and fruit, combining cutting, washing, drying and conveying in one continuous run. It operates on a 380V three-phase supply drawing 3 kW, and is built throughout in stainless steel. Supplying these four stages as a line rather than as separate machines removes the manual transfers between them, which is where most product damage and most contamination risk occurs in a wet processing area. It also means the drying stage is matched to the washing stage: produce leaving a washer wetter than the dryer is rated for will carry water into packing and shorten shelf life. The line is specified for industrial duty and continuous running. Tell us your hourly throughput and the produce you are handling, and the stage sizing can be confirmed.

A French fries with potato chips production line producing both cut fries and sliced crisps from the same potato intake, sharing the washing, peeling and frying sections with different cutting and finishing stages.

Running both products from one intake makes sense where potato supply is seasonal or variable, since the same raw material can go to whichever product is selling. The two diverge at cutting and again at the fryer, because crisps are fried to a crisp finish while fries are par-fried and frozen, so the line is laid out with that split in mind. Contact us with your intended split between the two products and your target output.