Production Line Upgrade Requirements of a Malaysian Indian Snack Food Manufacturer

The customer is an entrepreneurial team with an Indian-Malaysian family background, specializing in a variety of Indian fried snack foods, including Fish Murukku, green peas, peanuts, and related products. Due to the product characteristics involving high-moisture raw materials and large-scale frying requirements, the customer places particularly high demands on frying equipment stability.

Before introducing the new equipment, the factory already operated two existing fryers. However, during actual production, issues such as unstable oil temperature and inconsistent product cooking frequently occurred. In particular, when feeding volume increased, the oil temperature tended to drop rapidly, resulting in uneven frying conditions within the same batch, where some products were fully cooked while others remained undercooked. This not only affected texture and product consistency, but also increased the difficulty of subsequent quality control management. More importantly, the customer aimed to achieve a stable product shelf life of up to six months, making post-frying oil content control a critical concern. If frying temperature control is unstable, excessive residual oil can remain in the product, accelerating rancidity and shortening product shelf life.

Why Did the Customer Choose the FRYIN-402 Continuous Fryer?

The customer ultimately selected the TSHS FRYIN-402 continuous fryer primarily because of its superior oil temperature stability. Through on-site trial testing, process discussions, and parameter adjustments, the solution helped reduce the customer’s equipment investment risk before implementation.

During the testing process, even as the customer continuously increased the feeding volume, the equipment was still able to maintain relatively stable frying performance. Compared with the customer’s previous equipment, the FRYIN-402 demonstrated significant improvement in product consistency, leaving a strong impression regarding the overall frying line upgrade.

The FRYIN-402 is a continuous frying system designed for stable large-scale production operations. It is particularly suitable for Indian snack foods, Fish Murukku, legumes, nuts, and various snack food applications. Through stable heat exchange and precise oil temperature control, the system effectively reduces the impact of oil temperature fluctuations on product quality.

Customized Design Based on Product Characteristics to Improve Frying Stability

To meet the diverse production requirements of Indian snack foods, TsungHsing (TSHS) implemented multiple customized equipment modifications for the customer. One of the key custom features was a removable stirring paddle design. Different products require different mixing intensities during frying. For example, green peas, peanuts, and dough-based products each have significantly different tumbling characteristics in the frying process. Through the quick-removable paddle configuration, the stirring effect can be flexibly adjusted according to product characteristics, while also reducing product breakage and excessive oil surface disturbance.

In addition, because long-shaped Fish Murukku products are relatively small and narrow, the conveyor mesh belt configuration was specially redesigned. TSHS modified the standard mesh arrangement into a configuration more suitable for smaller products, helping prevent product jamming and material loss while maintaining good frying penetration and flow efficiency. Considering that the customer already operated existing extrusion equipment, the TSHS team also adjusted the fryer inlet section and upper cover width, allowing the customer’s current extrusion system to connect smoothly with the frying line and reducing production line integration complexity.

From Factory Trial Testing in Taiwan to On-Site Implementation in Malaysia

This customer project took more than one year from initial contact to official implementation. After the request was first introduced by the Malaysian agent in 2022, both parties proceeded with specification confirmation and equipment discussions, ultimately confirming the cooperation in December of the same year.

Before shipment, the customer specially brought Fish Murukku raw materials to the Taiwan factory for actual production testing. During the trial operation, the customer manually prepared Fish Murukku products on-site and directly fed them into the FRYIN-402 for frying tests. The entire trial process was successfully completed within approximately half a day. After the equipment was officially shipped to Malaysia in 2023, the TSHS technical team also entered the customer’s factory to assist with equipment positioning, cleaning, trial production, and operator training as part of the implementation process.

On-Site Issue Resolution and Ongoing Technical Support

After actual mass production began, the customer reported that the coarse filtration system experienced motor overheating during long-term operation. Due to the high volume of product residue and oil sediment generated during Indian snack food frying processes, the filtration system was subjected to relatively heavy loading conditions. In response, TSHS promptly assisted in upgrading the system with a higher-capacity motor and simultaneously provided ongoing technical support and improvement solutions.

At the same time, the team also helped the customer establish more comprehensive equipment cleaning and maintenance practices. By increasing the cleaning frequency of the filtration system, residue accumulation and blockage issues could be effectively reduced, further improving long-term operational stability of the equipment.

We Deliver Complete Frying Line Integration Solutions

From initial requirement discussions, customized equipment design, and raw material trial testing in Taiwan, to overseas installation, operator training, and ongoing technical support, TSHS continuously assists customers in establishing more stable food production processes through practical processing experience. For manufacturers of Fish Murukku, legumes, nuts, and various Indian fried snack foods, stable oil temperature control and continuous frying systems are no longer simply equipment upgrades, but critical factors for improving product quality, extending shelf life, and enhancing market competitiveness.

If you are also planning a Fish Murukku frying line, Indian snack food production equipment, or seeking a continuous fryer solution suitable for high-moisture products, TSHS can provide customized equipment configurations and complete testing services based on different product characteristics.