Uniform attachment of the batter on both sides with a stealthy design! Customizable design to meet on-site needs.
Gently transporting products with a special roller that rises according to the product, this immersion-type conveying method submerges the products into the batter liquid, ensuring an even coating of batter on both sides of the product. Customization design tailored to on-site needs is possible with a variety of options. Please feel free to consult us. 【Features】 ■ Adjusts air volume with the included blower, achieving optimal batter application for each product. ■ Since the batter remains stationary, it suppresses gluten formation. ■ Can be used not only for batter coating but also for sauce application. ■ Easy disassembly allows for direct washing with water. In HI-COOK Cafe vol.021, we introduce the HBA-F type as part of the "HI-COOK coating line that brings out umami and the deliciousness of ingredients." Please take a look. For more details, please feel free to contact us.
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【Submersible Batter Coating Machine】Also compatible with batter dipping! Gently transports products with a special roller that lifts according to the item. This immersion-type transport method allows for even coating of batter on both sides of the product. The batter transport interval is automatically adjusted, preventing sticking due to product floating. Customizable design to meet on-site needs with a variety of options available.
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The deliciousness of Japan. It is not just the food for special occasions, but the deliciousness that supports our everyday lives, whether on sunny days or not. Familiar flavors and warmth at home, at school, and at convenience stores. Asahi Sōsetsu, based on the technology cultivated over many years, contributes to the production and development of safe and secure food, while combining technology and ideas with consideration for the environment. From the development and design of food processing and cooking machinery to the construction of production lines, we pursue the creation of machines with "deliciousness" as the central measure.
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