• Phone +91 9820998248

  • Mobile +91 9987187747

  • Email Id mithai@mithaimachine.com

Centralized Snacks Frying System

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+ 91 09820998248
+91 9987187747

sanjivan@sanjivanindustries.com

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Centralized Snacks Frying System

The Top Five Benefits of the Centralized Frying System which was designed, Developed, Manu factw·ed and Communicated for the first time in India for Manufacture of Traditional lndian Snack Foods are under.

  • 50% saving of liquid I gaseous fuel as com pared to tradional n1ethods of nianu facturing.
  • 5 to 7 % savin gs on vegeta ble oil. com pared to traditional Burner Bhatti Method.
  • Considerably uniform finished product quality and quantity
  • Excellent hygienic conditions in production implements and frying.
  • Comfortable and healthy working environment in the manufacturing area
    • The Innovative contents of the 'Cenutralized Frying System' are:-
  • High Fuel Saving adlieved by having proper selection of insulating materials and covering the insulation & cladding the installed equipments by stainless steel and adding the pipe lines by this aluminium sheet.
  • By providing a Visu al, Digital Display of Frying Temperature indicator at every Workstation to achieve, correct selection of raw' materials input tenmperature and time lnto the frying media and correct time removal of fried products Like - Samosa, Bhujia, Ghatla. Chana Dal, Moong Dal. Chiwda, Dankoli. Bhakharwadi. Ratlami Sev, kachori . Bhavnagri, Meth! Puri. Besan Bundi, Makai Mixture etc .
  • No pollution of flesel Flames in the manufacturing area due lo centrally generated heat outside the nianufacturing area and due to the design and quality of the insulation of the Work station there is no radiation of heat from the exterior of the Workstation to wards the operator of Workstation
    • Complete Plant For Manufacturing All Kinds Of Indian Namkeens
  • 40% to 50% saving of cost of fuel as compared to traditional Bhatti method.
  • 5 to 7% savings on cost of vegetable oil
  • Hygienic nmanu facturing setup
  • Good shine on finished product
  • Quantifiable installed capacity with scope of expansion
    • SIZE OF FRYING PAN 18” DIA (458 mm) 24” DIA (610 mm) 28” DIA (711 mm) 30” DIA (765 mm) 32” DIA (815 mm) 36” DIA (915 mm) 42” DIA (1100 mm) 48” DIA (1200 900 mm X 1800 L 1000 mm X 1800 L
    VEGETABLE OIL CAPACITY 15 Litres 24 Litres 30 Litres 38 Litres 45 Litres 52 Litres 70 Litres 90 Litres 180 Litres 330 Litres
    FINISH PRODUCTS Bikaneari Bhujia & Dankoli Laddu, Bundi & Ghee Sweets Aloo Bhujia, Tomato Bhujia, Bhavnagri, Sev Gathia, Lasun sev, Ratlami sev & Exttruded Besan Items Samosa, Halwa, Kachori Samosa, Kachori & poha chiwda Besan, Palak, Boondi & Agra sev Makai Mixture Tasty Moong, Chana Daal & Banana Wafer Moong, Chana Daal, Banana Wafer & Green Peas, Potato Lacha Potato Wafer Potato Wafer
    PER/HR. CAPACITY 32 Kg/hr. 30 Kg/hr. 120 Kg/hr. 80 Kg/hr. 200 Kg/hr. 40 Kg/hr. 200 Kg/hr. 6 Tins. 60 Kg/hr. 70 Kg/hr. 50 Kg/hr. 70 Kg/hr.
    Complete Plant For Manufacturing All Kinds Of Indian Namkeens
    Design & Safety :
  • Heat Transfer coil made out of Seamless Pipe Sch-40
  • Minimum Delta 'T' Across the Heating Coil
  • Robust Design offers trouble free working
  • Smokeless combustion
  • Low Flow Alarm & safety
  • Noise free working
    • Quality :

    Our Thermic Fluid Heaters and Steam Boiler has best Quality of inputs like Seamless Pipes for coil, High Tensile Fasteners, SS Reflector Shell, and other components are bought from best of the brands like Siemens, Bharat Bijlee, Finolex, English Electric, fenner, Indofoss. Thereby making these units very strong and long lasting.

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