Incalfer - Continuous Line for Salty Sticks

The Continuous Line for Salty Sticks is a highly efficient process for producing crispy and flavorful wheat sticks. It begins with kneading dough into buns, which are then passed through a dough sheeter (sobadora) to form thin sheets. These sheets are rolled on an axis and fed into a stick or ball cutter. The cutter consists of slotted rollers that cut the dough sheet into longitudinal strips, which are then cut to the desired length by transverse knives mounted on a third parallel axis.

Once the dough is sliced, the pieces are transferred via a conveyor belt into the fryer, where the frying process begins. Depending on the customer's needs, fryers can be equipped with internal heating through submerged tubes in the fryer vat, or external heating using a coil heater and oil circulation pump. In all cases, gas burners are used for consistent frying. 

The selection of the fryer type depends on the range of products to be produced and their specific process parameters. This typically requires a joint analysis with the client to determine the most suitable equipment. Additionally, the systems are available in different production capacities, including 200, 300, and 500 kg/h.