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TONLE Machinery's Saury Frying Production Line: Fully automatic shape protection and freshness lock

2026-04-21 17:05

Pacific saury, a popular seafood product, is widely suitable for various scenarios such as seafood processing plants, ready-to-cook meals, Japanese restaurants, supermarket fresh food, and snack foods due to its tender meat, delicious flavor, and rich nutrition. Market demand remains strong year-round. However, the processing of Pacific saury by frying has significant drawbacks: the fish is slender and delicate, with a thin and brittle skin that is easily damaged. Hand frying easily results in broken skin, uneven frying, burnt skin, and undercooked inside. It also has poor juice retention and loss of flavor. At the same time, low production capacity and high labor costs make it difficult to achieve standardized and large-scale production, which seriously restricts the production capacity improvement and product competitiveness of seafood companies.

Taile Machinery has been deeply involved in the research and development and manufacturing of all types of frying equipment for many years. We have precisely addressed the core pain points of saury frying, creating a fully automated saury frying production line. Combining exclusive processes for saury—"preserving shape and locking in freshness, low-temperature frying, high-temperature shaping, and uniform coloring"—this line achieves fully automated operation from thawing, cleaning, draining, automatic battering, constant-temperature frying, multi-stage oil draining, to finished product cooling, sorting, and packaging. The entire process features flexible shape preservation, precise temperature control, and efficient freshness locking, ensuring that each saury is intact, crispy on the outside, and tender and juicy on the inside. This helps various aquatic product processing and food companies easily achieve large-scale, standardized mass production of saury, seizing the opportunities in the pre-prepared aquatic food and catering market!

1. Customized process to meet the refined frying needs of Pacific saury

Pacific saury has a slender body, thin and crispy skin, and tender flesh. During frying, it is prone to problems such as broken skin, falling flesh, curling edges, and loss of flavor. Ordinary frying equipment cannot meet its refined frying requirements. Taile Machinery's Pacific saury frying production line abandons the generic design and is precisely adapted to the body shape and flesh characteristics of Pacific saury. It adopts a dedicated shaping and freshness-locking structure and can be precisely customized according to production needs (whole frying, segmented frying), processes (batter coating, breading, original flavor), and flavors (salt-grilled, spicy, Japanese flavor). It is suitable for all types of Pacific saury, including fresh, frozen, and prepared Pacific saury, with a capacity ranging from 200-4500 kg/h. It is perfectly adaptable to small seafood processing plants and large-scale pre-prepared food enterprises.

Core hostFully automatic saury fryer, continuous mesh belt fryer, commercial large-scale fryer, industrial-grade fryer, constant temperature freshness-locking fryer, variable frequency speed control fryer, low oil absorption fryer
Supporting modulesPacific saury thawing machine, cleaning machine, draining machine, automatic coating machine, breading machine, anti-stick conveyor belt, multi-stage high-speed oil drainer, vacuum oil filter, PLC intelligent control system, finished product sorting line

II. Core technological advantages enable standardized fried saury quality

1. Flexible and protective design to prevent skin irritation, peeling, and curling.

Using a food-grade Teflon non-stick mesh belt, combined with a slotted conveyor structure specifically designed for saury, it conforms to the slender shape of the fish, ensuring each saury is independently fixed and transported smoothly, avoiding collisions and friction that could cause skin breakage, meat loss, or curling. The mesh belt's operating speed is also frequency-adjustable (0.3-4m/min), precisely adjusted according to the size and thawing status of the saury, providing gentle care throughout the process. This ensures that each saury retains its shape and remains flat, resulting in a uniform appearance after frying. It is suitable for diverse needs such as serving in Japanese restaurants, individually packaged pre-made dishes, and supermarket sales.

2. Precisely controlled temperature frying locks in freshness and juices, preventing the food from becoming dry or burnt.

Equipped with a high-precision PID intelligent temperature control system, the oil temperature control accuracy reaches ±1℃, and the wide range of 50-220℃ is adjustable. It adopts a two-stage frying process of "low-temperature immersion frying to lock in freshness and high-temperature shaping and coloring" to accurately control the frying temperature and time, effectively locking in the internal moisture and freshness of the saury, avoiding loss of freshness and flavor, dry meat, and burnt skin. The fried saury has a golden and crispy skin that is not hard, and a tender and juicy interior with a rich freshness and flavor. The color and taste of each batch are completely consistent, achieving standardized production.

3. Coat evenly with batter and flour to enhance texture and appearance.

Equipped with a special batter and breading module for saury, it adopts a spray-type battering and uniform breading design, and the batter/breading thickness can be precisely adjusted (0.3mm-1mm) to avoid problems such as uneven battering, clumping, and peeling. After battering, frying can lock in the moisture of the fish and improve the crispiness of the skin; after breading, frying can enrich the taste, making the saury crispy on the outside and tender on the inside, while preventing the fish from breaking, greatly improving the product's appearance and market competitiveness.

4. Dynamic oil filtration + multi-stage oil draining achieves dual goals of oil control and cost reduction.

Equipped with a fully automatic vacuum oil filtration system and a double-layer precision filter, it dynamically filters out coating residue and fish scale fragments generated during frying in real time, effectively inhibiting oil oxidation, rancidity, and blackening, extending the oil's lifespan by more than 55%, and significantly reducing the frequency of oil changes and oil costs. It is also equipped with a multi-stage high-pressure oil-draining module, which quickly removes excess oil from the surface of the saury after frying, reducing the oil content of the finished product by 18%-23%, making it less oily and less greasy, in line with the current trend of healthy eating, and also extending the shelf life of the finished product, suitable for the needs of refrigerated and frozen storage of pre-cooked dishes.

5. Multi-energy compatibility, energy-efficient and worry-free.

Offering three heating methods—electric, gas, and thermal oil—for fryers, this machine allows for flexible selection to suit various factory energy layouts without requiring additional modifications to wiring or piping, and is adaptable to different regional energy supply characteristics. The entire machine utilizes a thickened 304 stainless steel insulation layer, achieving a thermal efficiency of up to 89%. It features rapid heating and extremely low heat loss, resulting in a 22%-28% reduction in energy consumption compared to traditional fryers and small fryers. Long-term, large-scale production can significantly reduce operating costs.

III. Food-grade quality + intelligent control, resulting in safer and more efficient production.

The entire production line is made of 304 food-grade stainless steel, with seamless welding, no dead corners, corrosion resistance, high temperature resistance, easy cleaning, and easy disassembly. It fully complies with national food machinery safety standards and HACCP food safety management system requirements, eliminates food contamination, ensures the hygiene and safety of saury production, and is suitable for the strict hygiene control needs of aquatic product processing and pre-prepared vegetable enterprises.

Equipped with a visual intelligent touch panel, parameters can be preset with one click and the entire process can be automated. It can realize batch programming and fault self-diagnosis. It comes with multiple safety protections such as high temperature alarm, anti-dry burning, emergency stop and automatic power cut-off. It is simple to operate and easy to learn. Novice workers can operate it independently after simple training. A single production line can save 4-5 workers, completely liberate manpower, improve production efficiency and reduce labor management costs.

IV. Taile Machinery: A source manufacturer of all types of frying equipment, providing one-stop customized services.

Taile Machinery, as a professional manufacturer of all types of frying equipment, has been deeply involved in the industry for many years. In addition to the saury frying production line, we can customize various special frying equipment, including carp fryers, eggplant fryers, tempura fryers, lion's head fryers, chicken cutlet fryers, duck neck fryers, quail egg fryers, pork knuckle fryers, meatball fryers, vacuum fryers, oil-water separation fryers, small experimental fryers, etc., comprehensively covering various fried food processing scenarios and meeting the personalized production needs of different enterprises.

Direct supply from the manufacturer eliminates middlemen, resulting in higher cost-effectiveness. We provide a full range of one-stop services, from initial factory planning, equipment customization, on-site installation and commissioning, and operator training, to after-sales maintenance and technical upgrades. We offer 24-hour after-sales technical response and lifetime equipment maintenance, ensuring worry-free purchase and use for every partner. We help businesses reduce costs, increase efficiency, and enhance market competitiveness.