Gulab Jamun is also named Gulab Jaman, Lal mohan, Gulab jam, Gulap jam. Gulab Jamun is a necessary traditional dessert in India. Which usually appear on festival and after dinner. The raw material of Gulab Jamun is the dough which is made from flour, spices, and cream. Kneaded into round balls before frying, and then make the fried balls are immersed in sugar. This is the most traditional and simple way to make Gulab Jamun. In addition to India, Gulab Jamun is also very popular in Pakistan, Arabia and Nepal in the Middle East. In Maldives, it is called "Gulaabujaanu", in Bangladesh and Myanmar, it is called "Gulab Jam". It is also common in Fiji, Malaysia, South Africa, and Trinidad and Tobago in the southern Caribbean that called "Rasgulla". In addition, Iranian Bamieh and Turkish tulumba are similar to Gulab Jamun. They belong to soft and unfermented dough and all need to be soaked in syrup after frying. The difference is that Gulab Jamun is eaten in cold.

In addition to India, Gulab Jamun is also very popular in Pakistan, Arabia and Nepal in the Middle East. In Maldives, it is called "Gulaabujaanu", in Bangladesh and Myanmar, it is called "Gulab Jam". It is also common in Fiji, Malaysia, South Africa, and Trinidad and Tobago in the southern Caribbean that called "Rasgulla". In addition, Iranian Bamieh and Turkish tulumba are similar to Gulab Jamun. They belong to soft and unfermented dough and all need to be soaked in syrup after frying. The difference is that Gulab Jamun is eaten in cold.

The customer is a well-known manufacturer in southern India. Originally, they produced the Gulab Jamun with hot pot frying in the traditional way. In addition to producing the dough in manual, the frying time of Gulab Jamun needs to be twenty-four minutes. Above two production sections, all takes a lot of manpower cost. On the other hand, there are too many people in space when producing, which will easily cause a terrible and dirty working environment. That will affect the hygiene and quality of the final product. After the customers found the above problems, they began to inquire about the automatic fryer equipment from Tsung Hsing. During the customer test the automated continuous fryer. The common problem occurred with round products in the frying. The products occur the sticky problem between products during frying that make the products stagnate inside and cause the surface color to be uneven when output. Against the uneven color of the final product, the research and design department by Tsung Hsing propose a new solution for round products. Finally, TSHS solves the problem of sticking between products, so that the final products can achieve color evenly.

Problem vs. Solution

Problems encountered by customers:>	The results after Tsung Hsing's solution:
Traditional frying of hot pot.	Continuous automatic machine.
Large demand for manpower.	Increase the final capacity.
Terrible working environment.	Maintain product quality and hygiene.
Stickiness during frying.	Special design makes the product non-sticky anymore.
The product color is uneven	The product color is evenly

Common problems when frying round products

When frying the round product often occurs a sticky problem between products. So an insufficient turnover frequency causes the final product to have the uneven color. Through the exclusive research and design by TSHS. The frequency of turnover of products are adjusted multiple times to solve the product stickiness problem effectively. Finally, we successfully solved the sticky problem between products in frying and make the final product color average.

The example of Gulab Jamun from Indian

Product has sticking problem that result in uneven color.	The exclusive design successfully solved the problem of color average.