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Constant Temperature Puffing, Low Oil Upright Shaping | Taile Fully Automatic Fried Dough Stick Frying Production Line

2026-07-31 14:09

As a classic national pasta food, fried dough sticks feature fluffy and crispy texture and mellow flavor, widely applied in multiple scenarios. They are core mass-produced products for breakfast chains, quick-frozen pasta factories and food processing enterprises with stable market demand and long-term profitability. With soft raw dough embryos that rely on high-temperature puffing for shaping, fried dough sticks have extremely high requirements for oil temperature and frying rhythm, making them high-precision pasta ingredients difficult for large-scale standardized production. Traditional frying equipment has poor adaptability with uncontrollable oil temperature and uneven heating, easily causing insufficient puffing, collapse and bending, surface scorching and solid undercooked interior of raw dough embryos during frying. In addition, light raw dough embryos are prone to floating, drifting, stacking and adhesion agglomeration, resulting in deformed and defective finished products with inconsistent sizes and high defective rates. Outdated equipment lags in residue filtering, and repeated frying of dough crumbs causes carbonization, leading to excessive oil absorption, greasy taste and easy softening of finished products, as well as accelerated oil deterioration, high oil replacement cost and large production loss, failing to meet the market requirements of uniform appearance, low-oil crispness and standardized mass production for quick-frozen pasta and chain breakfast.

Focusing on the research and development of pasta frying technology, Taile Machinery has customized a fully automatic fried dough stick frying production line targeting the processing characteristics of fried dough sticks, including easy collapse and adhesion, difficult puffing control, high oil absorption and easy softening. It is suitable for large-scale production of all types of fried dough sticks such as quick-frozen raw fried dough sticks, fresh breakfast fried dough sticks, hot pot mini fried dough sticks and crispy fried dough crisps, completely solving the drawbacks of traditional mass production equipment. The whole line realizes full-process unmanned operation including automatic uniform feeding, zoned constant-temperature puffing frying, anti-adhesion shaping, negative pressure oil draining and degreasing, online closed-loop residue filtering, air-cooled crisp locking and fresh-keeping, and automatic discharging. No manual flipping, shaping or fishing is required, eliminating quality deviations caused by manual operation, greatly improving the uprightness and yield of finished products, and supporting 24-hour uninterrupted continuous mass production in pasta factories.

Equipped with an intelligent zoned constant temperature control system, the equipment monitors oil temperature in real time across the whole area and performs dynamic precise temperature compensation, effectively offsetting temperature drops caused by batch feeding and maintaining stable and uniform oil temperature throughout the process. Adopting a puffing and ripening technology exclusive to pasta products, the low-temperature stage realizes constant-speed shaping and rising, helping dough embryos fully puff and stand upright to avoid collapse, deformation and dry bending. The constant-temperature stage achieves uniform thorough frying with heat penetrating layer by layer, forming a full honeycomb structure and avoiding burnt exterior and solid undercooked interior. The finished products feature golden and uniform color, neat appearance, fluffy and crispy texture, low oil content and non-greasy taste, not easy to soften for a long time without burnt odor, with highly stable batch quality, meeting the high-end packaging and delivery standards of quick-frozen pasta.

To solve the problems of floating, adhesion and deformation of light fried dough sticks during frying, the equipment is equipped with a customized anti-floating limit clamping mesh belt for double-layer stable clamping and conveying, preventing rolling, drifting, stacking and adhesion of ingredients fundamentally, reducing product deformation, defects and inferior products and lowering material loss. Matching with a variable frequency stepless speed regulation system, the frying time and conveying speed can be flexibly adjusted according to dough thickness, thawing state and crispness requirements, supporting rapid model changeover for multi-specification fried dough stick production. The supporting real-time circulating residue filtering and oil-water separation system continuously removes dough crumbs and carbonized impurities, purifies frying oil for a long time, delays oil oxidation and aging, significantly extends the oil replacement cycle, achieves outstanding oil saving and consumption reduction effects, and effectively reduces the long-term operation cost of factories.

The whole machine is elaborately made of 304 food-grade stainless steel with seamless and hygienic dead-angle-free body, featuring corrosion resistance, high temperature resistance and oil pollution resistance. The detachable structure supports all-round flushing and disinfection with no cleaning residue, fully complying with food safety production specifications and passing all levels of quality inspection. With stable structure, low noise operation, low failure rate and simple maintenance, the equipment adapts to the high-intensity and standardized mass production rhythm of quick-frozen pasta factories.

The market of quick-frozen pasta and breakfast foods is becoming increasingly competitive, and neat appearance, fluffy low-oil texture, stable crispness and low-cost mass production are the core advantages for product breakthrough. With refined pasta frying technology, reliable equipment quality and full-cycle after-sales service guarantee, Taile Machinery helps enterprises solve mass production problems of fried dough sticks including collapse and adhesion, uneven scorching, high oil absorption, easy softening and unstable batch quality, realizing quality improvement, cost reduction and efficiency enhancement, and continuously consolidating the core market competitiveness.