Working Principle:
After being coated with dry flour and dipped in batter, the shrimp are placed by workers onto the breading conveyor. The system automatically coats the entire surface of the product with breadcrumbs. Next, the shrimp pass through a mesh conveyor to remove excess breading, then move to a breading-compaction conveyor to enhance adhesion between the breading layer and the shrimp surface. Finally, the product is discharged from the machine to proceed to the next processing stage.
Advantages:
- Continuous automatic operation, delivering high productivity and stable quality.
- Suitable for various shrimp sizes.
- Breading adhesion rate of approximately 50–60%, adjustable according to production requirements.
- Flexible adjustment of breading quantity and coating thickness on the product.
- Reduces labor requirements, increases productivity, and minimizes errors compared to manual methods.
- Modular design, convenient for installation, disassembly, maintenance, and cleaning.
- Conveyor speed can be easily adjusted to suit different product types and desired output.
