Batter Enrober

Equipment Overview

The machine combines top overflow battering with bottom immersion battering. Batter flows continuously over the product from above while the underside is coated in the batter bath for full surface coverage.

The batter circulation and filtration system helps maintain stable batter consistency. Batter formulation, circulation cycle and conveyor speed are confirmed for the product process.

The batter enrober is a core battering unit in prepared-food coating lines. It is normally positioned after flour coating and provides the adhesion layer for downstream breading or a second flour-coating stage.

Key Features

The machine is configured around continuous batter application, batter circulation and line integration, supporting stable conveying and even coating in automated prepared-food processing.

Combined coating: top overflow battering and bottom immersion battering work together for continuous product coverage.
Batter circulation: circulation and filtration support stable batter consistency.
Continuous line integration: can connect end-to-end with flatbed flour coaters, drum flour coaters and breading machines.
Hygienic maintenance: product-contact components use SUS304 stainless steel and are designed for removal and cleaning.

Reference Specifications

Belt speed and actual line interfaces are confirmed for the target food and production process.

Machine specificationOverall dimensions 2,800 x 1,200 x 1,000 mm; installed power 4 kWUsable belt width 600 mm; adjustable leg height 200 mm

Conveying systemBalanced-weave belt; wire diameter 2 mm; pitch 10 mmVariable-frequency speed control

Batter circulation40 mm rotary-lobe circulation pumpFrame thickness 3 mm; side-panel thickness 2 mm

Controls and materialSiemens variable-frequency drive and low-voltage electrical components; Schneider pushbuttons and selector switchesSUS304 stainless-steel construction

Suitable Foods

Chicken and beef steak materials prepared for battering

Chicken Steaks and Beef SteaksFor continuous battering of portioned meat products, creating an adhesion layer for downstream coating.

Fish portions and stuffed lotus root prepared for battering

Fish Portions and Stuffed Lotus RootFor surface battering of seafood materials and vegetable-based products, with connection to breading or a second flour-coating stage.

Sliced pork belly prepared for battering

Crispy Pork MaterialsOften used for sliced pork-belly strips in crispy pork products before the following coating stage.

Process Position

The machine completes continuous batter application. Line connections are selected for the target food product and coating process.

01Flour Coating PreparationProducts receive pre-dusting or other required process preparation.
02Continuous BatteringCurrent EquipmentTop overflow battering and bottom immersion battering apply the coating.
03Further CoatingProducts connect to breading or a second flour-coating stage.

Equipment Overview

Key Features

Reference Specifications

Suitable Foods

Process Position

Match the equipment to your food and process goals