Semi Automatic Poori Making Machine
| Specification | Details |
|---|---|
| Usage/Application | Restaurant |
| Body Material | Mild Steel |
| Capacity | 400 pieces/hr |
| Motor | 1 hp |
| Phase | Single |
| Brand | Jeevan Dairy Equipment |
| Voltage | 220 V |
Product description
A semi-automatic poori making machine is a modern kitchen equipment conceived to make pooris- popular Indian deep fried bread-from an easy, labor-saving process that is not too away from manual stages. It requires both the advantages of manual operation for labor efficiency and customization, suitable for restaurants, caterers, and food production units who would need large quantities of pooris while maintaining their quality and consistency.
Key Features:
- Large Production Capacity: Depending on the type, the machine can produce 400–1000 pooris every hour, which is a significant amount. For commercial kitchens where large-scale manufacturing is required, this high output is perfect.
- Semi-automated Operation: A semi-automated poor producing machine needs less human interaction than a fully automatic process. Certain process phases, like shaping and pressing the dough, are automated, but other steps, like feeding and frying the dough, must be done by the operator. This function increases efficiency while offering flexibility.
- Consistent Quality: Maintaining consistency in thickness and size is one of the difficulties of hand-making pooris. Every poori is guaranteed to be uniform in size, shape, and thickness thanks to the semi-automatic machine.
- Dough Thickness Adjustable: The majority of models feature a dough thickness adjustment setting, allowing for textural customisation of the pooris. This is quite useful when preparing several varieties of pooris for different meals or uses.
- Compact and Sturdy Design: Made from high-quality materials like mild steel or stainless steel that is suitable for food use, the equipment is robust and simple to maintain. It is a space-efficient option because of its small size, which allows it to fit into commercial kitchen facilities with less occupying space.
- Low Maintenance and Simple Operation: Operators need less training because semi-automatic poor producing machines are made in a setting that is easy to operate. They have long operating lives with little downtime and are simple to maintain.
