Full Industrial Chin Chin Production Line

1. Complete Production Line Configuration

1. Dough Mixer (horizontal type)
2. Dough Feeding & Conveyor
3. Dough Sheeting Machine
4. Rotary Cutting Machine (cube / strip / diamond shape)
5. Vibrating Distributor (scatter material evenly)
6. Continuous Mesh Belt Fryer (core machine)
7. Vibration De-oil Machine
8. Air Cooling Conveyor
9. Seasoning Tumbler (optional: sweet, spicy, coconut flavor)
10. Automatic Packing Machine

2. Standard Working Parameters for Continuous Fryer

• Recommended oil: Palm oil / blended frying oil
• Frying temperature: 172℃–178℃
• Frying time: 3–3.5 minutes
• Belt speed: adjustable frequency control
• Heating method: electric / gas / diesel heating
• Equipped with: automatic oil filtering, residue scraping, oil temperature constant control

3. Step-by-Step Full Production Operation

1. Dough Mixing

    

   Mix flour, sugar, milk, margarine, baking powder and spices evenly. Make firm and non-sticky dough, rest 15 minutes for better molding.
    
2. Sheeting & Cutting

    

   Dough is pressed into uniform thickness (2–3mm), then cut into fixed-size chin chin pieces. Excess edge material can be recycled and re-mixed.
    
3. Even Distribution

    

   Cut raw chin chin spread evenly by vibrating feeder, no stacking, to ensure uniform frying.
    
4. Continuous Frying Process

    

   Raw material enters the tunnel continuous fryer with mesh belt running steadily.

    

   Constant high temperature makes outer layer crisp quickly, reduce oil absorption.

    

   Bottom residue scraper works all the time to avoid oil deterioration.
    
5. De-oiling

    

   After frying, chin chin goes through vibration de-oiling equipment to remove surface excess oil, keep low-grease taste.
    
6. Cooling & Seasoning

    

   Cool down to room temperature by strong air cooling, prevent softening.

    

   Add flavor powder via seasoning drum if needed.
    
7. Packaging

    

   Automatic weighing and sealing, finished products ready for sale.
    

4. Key Production Advantages with Continuous Fryer

• Stable product color, same crispness for every batch
• Save labor, reduce manual frying error
• Long service life of frying oil with circulating filtration system
• High output, suitable for large-scale factory production

5. Common Problem Solution

1. Too oily
    
   Improve dough hardness + raise frying temperature properly + extend de-oiling time
2. Easy broken
    
   Slow down belt speed, control dough resting time
3. Dark color
    
   Lower frying temperature, clean residue in fryer regularly