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
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