Falafel production line
Production line for vegetarian vegetable-based formed or molded products such as falafel. The line is based on the classical method of producing semi-finished products for their subsequent freezing and packaging.
- Compact line suitable for both professional kitchens and industrial production.
- Fully automatic operation with minimal manual labor.
Plant-based products are now very popular not only in national cuisines, where various options of minced vegetables and their forms are widely used, but also in recipes from the vegetarian and vegan culture, as well as those focused on diet and nutrition.
The falafel production line can also be used to produce other vegan and vegetarian products such as:
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The basic version of the line includes:
Vegetable, plant, and legume mass chopper
This is a versatile food processor, capable of continuous or batch grinding of fibrous masses, with the option to use various types of knives. The equipment's productivity is selected based on the required processing volume. The mixing unit is equipped with a wheel support featuring brakes for quick and convenient transportation.
Depending on the raw material being processed, the following devices may also be used:
Cutter for chopping soft vegetables and beans. This cutter features a robust electric drive for stainless steel knives installed in the lower part of the container. We also offer options with a rotating bowl.
After grinding, the product is fed into a Z mixer, equipped with Z blades on the shaft of the mixing device. The mixing device boasts a reinforced independent electric drive for each mixer shaft. This allows for the individual adjustment of speed and direction of rotation for each blade, enabling a customized mixing mode for each product based on its thickness and hardness.
Following the preparation of a homogeneous mixture of vegetable or vegetarian mince, the product is directed to the forming area. We offer various forming and molding systems. For falafel production lines, a former with round or oval shapes is typically utilized. These may include rotary press formers, which extrude the mince through a specialized molding matrix. The matrix is tailored according to the customer's product size. Forming machines are suitable for both denser products with fibers (such as meat and fish hamburgers, meatballs, and fish balls) and softer products (such as vegetable burgers, falafel, and potato-based semi-products). The advantages of the molding system include a wide variety of product shapes (round, conical, oval, or egg-shaped), shape retention and compliance with weight standards for each semi-product.
After molding, the products proceed to the coating/breading section. Depending on performance requirements, either small dry breading systems or combined wet and dry breading systems may be installed, based on the recipe. Breading machines feature a conveyor belt on top of which products pass through sections for dry, wet, and again dry breading, following the classic recipe for coating products in flour, batter, and breadcrumbs.
Automation and product transfer between sections are typically managed via conveyors, while in manual setups, equipment operators handle the process mechanically.
Post-breading, products can be transferred to the frying section, which may include a double-conveyor forced-immersion deep fryer or a pouring-type fryer with shallow oil frying. The choice of a suitable fryer depends on the desired degree of product frying. In industrial falafel production, the recipe usually calls for partial frying to seal the product's surface pores and to preserve internal juiciness, as the final baking is intended to be done by the consumer in ovens. Some technologies also utilize a combined heat treatment method, involving frying in oil and subsequent baking in continuous steam tunnels.
Following heat treatment, products enter the pre-cooling section before packaging/freezing. This section consists of a specialized enclosed conveyor equipped with multiple air knives and additional reserve connections for the cooling units. After passing through the pre-cooling section, which includes a built-in system for removing excess fat after oil-based heat treatment, products proceed to the freezing/packaging section for subsequent storage.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Voltage: 380-400V
A complete set of equipment for the production of margarine with a capacity of up to 500 kg/hour.
For more information, contact us at: sales@foodtechprocess.com
An equipment complex designed for processing raw, peeled, and blanched peanuts, offering a production capacity of up to 500 kg/hour.
Semiautomatic production line for washing and destoning apples. Approximate capacity 1000 kg/h.
For more information or a price quote, please contact our sales department at sales@foodtechprocess.com
This jam production line allows you to get ready-made jam at the exit from whole fruits at the entrance! Equipment options may vary depending on the customer's technology.
For additional information, please contact us at sales@foodtechprocess.com
We offer equipment for processes such as: honey dissolution, honey drying, honey homogenization, honey pasteurization, honey creaming and honey packaging. The necessary equipment is selected by the customer based on the required processing technology for their manufacturing process.
More information: sales@foodtechprocess.com
Croquettes production line for making and batter breading croquettes, preparing them for frying. Croquettes from 15 to 55 grams. Produces up to 12,000 pieces/hour. We also offer range of fryers.
Price depends on your production capacity. For more information, please contact our sales department at sales@foodtechprocess.com
Our hydrodynamic extraction line is designed for extracting various components from plant materials, including biologically active substances, proteins, fats, carbohydrates, antioxidants, dyes, and flavors.
- Effective “soft†continuous hydrodynamic extraction – percolation from finely crushed raw materials.
- Extraction without the need for pre-drying the product, resulting in savings on labor and energy costs.
- Utilizing raw materials without heat treatment, preserving all of their valuable substances and enzymes.
- Possibility of performing vacuum-pulse extraction (optional).
- Additional income from processing “waste†products - extracting valuable components from pulp and pomace.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
A production line for thermostable fruit-based fillings, widely used in the production of pastries, baked goods, and various semi-finished products, as well as curd cheeses, creams, and even ice cream.
- Obtaining top-notch thermostable fillings while preserving essential nutrients and vitamins.
- Compact system featuring a unified control panel, ensuring easy and straightforward operation.
- Swift and efficient recycling included as a standard feature.
- Modular design with numerous additional options for customization.
- Material: Stainless steel
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Voltage: 380-400V
The hamburger production line is designed for the production of hamburgers, veggie burgers or soy-based burgers. The line produces from 2.000 up to 6.000 hamburgers per hour. Price depends on the production requirements.
This equipment complex enables the production of Nutella-type chocolate pastes with a capacity of up to 250 kg/h.
For additional information, please contact us at sales@foodtechprocess.com
The vacuum crystallizer-cooler is specifically designed for sweetened condensed milk. Crystallization with cooling is one of the most important stages in the production of condensed milk according to GOST and is necessary before dosing and packing the finished product.
- After crystallization, condensed milk has a delicate structure with small crystals
- Condensed milk has a homogeneous shape and attractive consumer properties
- The shelf life of condensed milk is extended without changing the quality of the product
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 100l/ 300l
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
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For more information, please contact us at: sales@foodtechprocess.com
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For more information and detailed inquiries, please contact us at sales@foodtechprocess.com
Complete set of equipment for processing shelled beans, and the production of a soy base with a capacity of 800-1000 liters per hour.
For additional information, contact us at sales@foodtechprocess.com
The concentration and thickening line line has been especially designed for industrial dairy production facilities with a small surplus of milk or smaller milk processing businesses that want to expand their product range. It has an estimated productivity of up to 50-120 kg/hour during continuous operation.
- Professional industrial technology with compact dimensions
- A large number of additional equipment and options to choose from
- Material: Stainless steel
- Principle of operation: Continuous mode