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Seed roasting. Own business in the production of fried sunflower seeds (seeds)

Let's look at these steps in more detail:
Calibration. This is the process of separating large grains from small ones, as well as cleaning debris. For this purpose, special calibration machines or vibrating screens are used, which perform the function of dividing the product into several fractions.
Washing. What you should pay attention to is, of course, productivity (usually it ranges from 100-150 kg / h). Sinks have a design of a through passage, tunnel type. There are:

  • with top irrigation;
  • with top and bottom watering (for a more thorough washing of the product);
  • with one heater at the outlet;
  • with two heaters (for stronger drying of the product, which reduces the frying time later).

Product salting. It is used in the production of salty products (more often nuts, less often seeds). This function is performed by the so-called additive machine (also called a coating drum). Usually such devices are used for high performance.

frying. To date, a very large number of various ovens for drying and frying bulk products are presented on the market.

The most common option is an electric drum oven. Such models, as a rule, are equipped with: a stainless steel drum, agitators located inside the drum, a thermostat, windows for removing moisture, and a sampling blade. Some models are additionally equipped with coolers.

In addition to electric ovens, gas-fired drum ovens are also common. All specifications they save, while allowing significant energy savings. Ordinary gas (propane-butane mixture) is used as fuel for such furnaces, the cylinder is connected using an ordinary gearbox.

The next model, according to customer demand, are models that work on the principle of frying in a stream of hot air. The models are fundamentally different from those described above in their principle of operation, where the seeds are placed in a bunker and roasted "in a fluidized bed". The roasting process takes place in a suspended state due to the operation of a pressure fan at a temperature of 220 ° C. The advantage of this model is a powerful blowing of the product, in which the weight of the carbon particles settle in the exhaust pipe, and do not mix with the product.

Next, it is worth noting models that work on infrared radiation. Models roast (dry) the product using a stream of infrared radiation, which heats the product itself, and not the surrounding air. Typically, such furnaces have a continuous cycle of operation, and allow you to get high productivity (250, 500 or 1000 kg / h). On such ovens it is easy to obtain a clean, evenly fried product without burnt particles. The main characteristic is the heating of the product from the inside, significant energy savings, cleanliness of production, and the purity of the resulting product, due to the absence of heating of the surface of the product and the walls of the furnace, the absence of soot, the absence of heating the air in the room, the absence of soot and burning, easy and precise adjustment of operating modes.

They are ideal for roasting all types of nuts, seeds, vegetables, including potatoes (for the production of dry mashed potatoes).

And the latest model that is gaining more and more popularity is microwave roasting ovens. Such an oven has the advantages of infrared ovens.

Coolers necessary for rapid cooling of the product. The cooling of seeds after roasting occurs rather slowly, while maintaining a high temperature inside the shell for a long time, therefore, coolers are used to prevent overcooking and rapid cooling. There are two types of coolers on the market:

  • open round design with agitators and directed air flow;
  • conveyor type.

The choice of cooler design depends on the area of ​​​​the room and the principle of operation of the furnace itself.

Polishing. For finer cleaning of the product from debris and carbon deposits, cleaning and polishing machines are used. When using such a machine, the need for pre-washing of raw materials is eliminated, because. this type of equipment copes with the cleaning of seeds better.

The last stage in the production of seeds is, of course, packing and packing.

The demand for products directly depends on “what the product is dressed in”, how colorful and attractive its packaging will be.

Standard packaging is: 3-seam bag "pillow" (seam on top, seam on the bottom, back in the middle "fin"). Such packaging is formed by filling and packaging machines with a volumetric or weight dispenser. A large number of questions always raises the principle of operation of the apparatus.

The product is poured into the storage hopper, after which it is fed into the dispenser, where the required doses are measured and, further, the package is formed.

Features that you should pay attention to are the productivity of the device (number of packs per minute), easy reconfiguration to a different package size, and a different dose of the product - these are the points that will allow the device to be universal.

Profitability and high productivity are achieved in automatic devices.

That's all the main points in the production of roasted sunflower seeds. Whatever equipment you choose, this type of production always remains highly profitable.

Apart from own production it is always possible to provide packaging services using existing equipment, which is also a separate line of business.

The line is easily reoriented to the production of other products, such as frying and packaging of any nuts, packaging of dried fruits, the production of dry mashed potatoes, packaging of spices, food concentrates and much more.

Practice shows that there are no bad business ideas, there are unfavorable circumstances or an incorrect approach to implementation. De facto, a successful start is not an obstacle to great competition or lack of experience, the main thing is to have a great desire and correctly calculate your strengths, plus, of course, think over a sales strategy. Taking such axioms as a basis, you can take a completely new look at the ways of organizing your first business.

Looking at a small business without regard to competition and lack of experience, you can see a whole cluster of successful ideas, primarily mini-productions of various formats. Alas, the practice of entrepreneurship in Russia has brought trade to the forefront, but the experience of Western countries suggests the fallacy of this approach. Following the realities of the development of market relations, it can be assumed that in the near future, the retail market will face difficult times, and vice versa, mini-workshops will receive a tangible impetus for development. Of course, such bright prospects are strategic calculations, but "the sleigh needs to be prepared from the summer." Although, in addition to strategic advantages, many small production ideas have very specific advantages and can provide high . Today we will talk about one such direction, also subscribe to the blog, a whole series of articles devoted to this direction is being prepared for publication. Let me remind you that the publication contains three articles with a description, with business plan calculations, it will be interesting.

Fried sunflower seeds without false modesty can be called the most popular product in Russia for "killing time", for example, in the USA this niche is occupied by popcorn. The real volumes of consumption of roasted sunflower seeds in the country are simply not known, of course, there are statistics from large producers, but according to experts, they occupy no more than 10-30% of the market, although these figures are frankly taken from the ceiling. Of course, we can note the trends of the last decade in the growth of the "civilization" of the market and the increasing demand for packaged "factory" roasted seeds. But as always. a cruel joke with the producers was played by their greed. Quite quickly, big business abandoned working with "quality" and switched to working on the principle of "quantity", thereby turning away some of the consumers. Although it is worth being objective, sometimes not only the manufacturer is to blame roasted sunflower seeds, but also intermediaries, not observing the conditions of storage of the finished product during its delivery. Whatever it was, the result of such actions was a significant deterioration in the quality of finished seeds from "brand" companies. Small businesses began to use this factor, creating small mini-shops for the production of fried seeds on a regional scale, and very successfully.

Strengths of the idea of ​​​​a mini workshop for the production of fried seeds

  • - low price of entering the business, more details about the list of equipment for the production of fried sunflower seeds here. (date of publication 18.04.2014);
  • - high profitability of seeds processing;
  • - ease of organization. You need a small room, minimum requirements from regulatory authorities, including the CEC, at least a few staff and the usual infrastructure, in fact, the same can be said about taxes, and enough;
  • - technological simplicity of the production process;
  • - high demand. It should be noted that the demand for seeds exists all year round, which

Cons of roasted sunflower seeds

  • - organization of sales of mini-workshop products. The most painful issue and requiring special attention, plus non-traditional approaches at the stage of formation of the distribution network.
  • - the need for additional investment in carrying out advertising company.

As you can see, there are few minuses in a small workshop, but they are quite significant, now we will consider the main stages of opening production.

Stage one of the opening of production - the choice of premises.

The room for a mini workshop for roasting seeds should be quite spacious, optimally up to 100 squares, plus 30-40 squares of storage space. The regulatory authorities do not put forward any special requirements for its equipment, as in fact in any production, cladding, ventilation, the presence of electricity and running water are needed. A good addition would be if gas is brought into the room. Gas ovens are a little more economical than electric ovens, but practice shows that it is not worthwhile to specially conduct natural gas at least at the initial stage of the formation of a small production workshop, the costs are too high. Actually, all the requirements, and of course the premises of the workshop, need to be equipped with a fire alarm. The latter is mandatory for all types of production activities.

Stage two - the choice of equipment for a small production workshop.

Actually, there are several options here, you can go for the most concise option and buy a minimum set of equipment, which will include:

  • seed roaster,
  • packing machine
  • cooler-purifier.

In such cases, only ready-made culinary seeds (previously calibrated, dried and cleaned) will have to be used in production. Such raw materials will cost an order of magnitude more expensive than ordinary farm seeds, which still need to be processed. It should be noted that buying additional equipment for calibration and purification is quite expensive and justifies such equipment only with more or less significant volumes. We will talk about this separately in an article dedicated to equipment for a mini-workshop for the production of fried seeds here.

Stage three opening - installation of equipment

All equipment used in the production of roasted sunflower seeds is installed independently and does not require special conditions or knowledge, although if you are buying a new one, then of course the best option would be to purchase with installation by the manufacturer. By the way, the ease of installation and dismantling of equipment provides a very high mobility of the business for the production of fried seeds, which is another big plus. For example, the same fish shop is much more difficult to “transfer”, which often has a negative effect. Given the small investment in opening production and mobility, this is a great option for those who want to try themselves in the production direction and dream of a mini-workshop.

Stage four in the opening of a small production - we select suppliers of raw materials.

Of course, ideally, I would like to find one channel for the supply of high-quality calibrated culinary seeds, but business practice shows that this option is unrealistic. Typically, such a supplier has very inflated prices and is ready for discounts only for large volumes. A small workshop cannot afford this, therefore the constant search for a supplier and the availability of a constant supply of raw materials are the main condition for work. Frankly speaking, the best option is to buy sunflowers in the midst of the harvest, it is during this period that sunflower seeds are sold at the lowest price. Especially if you buy from the “field” and already “finish” them on your own, bringing them to a marketable condition and selling part of the seeds after the new year. The equipment of a small barn for storing sunflowers will be relatively inexpensive, the main problem is further work with the seed, which implies the presence of certain equipment. And these are additional costs. Although a couple of years ago, making calculations for one farm, calculating the payback for building a mini elevator for processing and storing sunflower seeds, we came to the conclusion that such expenses pay off in 2 successful seasons. True, the purchase of raw sunflower also requires money, and this additional load for business. In general, I recommend moving in one of the following ways:

  • - first, work with small farms with their own storage facilities. It is this category that sells sunflowers in small batches throughout the year to maintain business. The cost price in this case will fluctuate greatly depending on the price of seeds on the market;
  • - the second is the creation of own capacities for storage and purchase at the height of the season, which implies an additional investment of money in opening our own production. In this case, a small workshop for the production of seeds will have a more or less stable cost throughout the year, and of course a certain stability.

Stage five - fry the seeds.

Actually, the mini-shop technology does not differ in anything special from the technology of roasting sunflowers at home. The main difference may be the presence of an automatic conveyor-oven, but for a small production it is better to use ovens with periodic loading of seeds. This is cheaper for starting a business and makes it possible to better control the roasting process, and this is control over the quality of the finished product. And quality is the key to the success of the idea.

The sixth stage is the sale of finished products.

As implementations have already said, this is the biggest problem when opening a small production, and it doesn’t matter in what area. And with regard to roasted seeds, even more so. A proven way to sell the products of a small workshop is to work with convenience stores, while the vast majority of such stores belong to small businesses that are not picky in choosing suppliers. To be clear, large chains require not only big discounts, but also fees for placing goods on their shelves. As a result, it is worth starting your business with them, working with retail, you should do two main things at once:

  • - dumping. We offer our goods below the wholesale price of branded manufacturers;
  • - it is immediately necessary to provide seeds of different packaging, from the smallest packages to 500 grams.

Plus, do not forget about the advertising company, in this case, billboards at traffic intersections with a bright and memorable slogan and, of course, a pattern work very well. It is not necessary to “invent” advertising on your own; it will optimally turn to a professional advertising agency. The second technique, which has proven itself well for a narrow regional business, is promotions using prizes and walking “soft” toys at traffic intersections.

The practice of opening shows that in order to form a full-fledged implementation network, it will take six months of intensive work with retail stores. This factor must be taken into account in order to form a "margin" of strength for a tear-away project.

program "Your business" project for the production of fried sunflower seeds

How to start your own business? Will the show talk about it? roasted sunflower seed project

In our country, seeds are a folklore and even a cult product. When it comes to them, local punks or village clowns who litter appear in the image. Part of the population has a negative attitude towards seeds, but they are also unable to resist the attraction to them.
Sunflower seeds are hypnotizing, addictive, and even after a person's tongue starts to hurt, he is unable to stop.

In the 90s, all the empty places near grocery stores were occupied by grandmothers who sold seeds in paper bags, chewing gum and piece cigarettes. Old women had to master such a business because of small pensions.
Previously, raw seeds were bought at the nearest wholesale and retail market, then they were washed. After that, the largest frying pan was placed on the gas burner. The seeds produced by grandmothers in this way were really tasty. They were under high-level control.
However, time does not stand still. Production of roasted seeds reached a new level. Today, hundreds of thousands of bright plastic bags with seeds come out of the shops of various organizations every day. Now there are a huge number of different brands, but among them there are leaders whose product people know, the quality of their products remains unchanged. They develop their own business plan, from which people are tasty and not at a loss.

But how are the roasted sunflower seeds that we crack nowadays produced?

In our country, raw materials are produced in two regions - in Altai and in the Krasnodar Territory. Thin and long seeds are collected in Altai, and pot-bellied and short seeds are from Krasnodar. Sunflower seeds are delivered to the frying and packing shops by trains. After the crop is harvested, it is loaded into wagons and sent to the producers.

Roasted seeds must be produced every day. Therefore, regardless of the number of harvests per year, seeds are always present in the warehouses of manufacturers. The main enemies of seeds are: rodents, time and moisture. In large warehouses where seeds are stored, you can always see hundreds of mouse and rat nests. From moisture, heat and time, the seeds become moldy, because of this they acquire a bitter taste.

According to technology, seeds should not be washed. Firstly, it is very difficult to do, and secondly, washing spoils the taste of even those seeds that have not been spoiled. For frying, manufacturers take the seeds of a new and old crop. The mixing ratio depends on many factors. The main factor is the decency of the manufacturer.

Then the mixed raw material goes to the calibration. For this, a special machine with several levels of grids is used. Each grid has its own cell size. Thanks to this, the seeds are cleaned of dust, dirt, and small debris. The seeds are also divided into fractions. Then the largest seeds go into small bags. They are fried separately, as they are large, they require a special method and a different frying time. Medium seeds are placed in a large container, and the smallest seeds are packed in bags for home frying. The finer fraction is used in the manufacture of sunflower oil.
Salted seeds are made by dousing them with a brine solution, which is poured into large, swirling hot pans.
After frying, the seeds are again sent for calibration in order to clean them again. Then they are packed automatically into bags.

Video workshop - roasted sunflower seeds production line:




Attachments: from 300 000 rubles

Payback: from 3 months

Fried sunflower seeds are a popular product in our country. It is bought with pleasure by young people and the older generation. This delicacy is not only tasty, but also healthy. The demand for such snacks is stable, so it is realistic to create a profitable and promising business in this area.

Business concept and target audience

Everyone knows the taste of roasted sunflower seeds. The following factors make them popular:

  • there are no age restrictions: they are eaten by children, adults and the elderly;
  • seeds can be eaten anywhere - at work, on the street, sitting at home in front of the TV;
  • with moderate consumption, the effect on health is only positive.

The seeds contain many valuable elements: vitamins, zinc, magnesium, polyunsaturated fatty acids. The active components of the seeds are useful for hair, skin, nervous system. They help lower cholesterol levels, help get rid of nicotine addiction.

Potential buyers can be individual entrepreneurs- owners of small shops and stalls, as well as wholesale customers.

What is required for implementation?

When selecting a production hall, it is important to consider compliance with the hygienic requirements for food production rooms. The area of ​​the workshop and two warehouses must be at least 60 square meters.

To avoid the penetration of mice and rats, which are also not indifferent to seeds, a concrete floor and metal doors will help.

What other features of the business should be taken into account:

  • It is better to locate a shop for the production of roasted seeds on the outskirts of the city: it is cheaper even taking into account transportation costs.
  • The line for the production of snacks includes frying, cooling and packaging equipment. It can be operated by two workers in the workshop. If you plan to work in two shifts, you will have to hire four employees.
  • Due to the high competition, you will have to spend money on developing an unusual packaging design, an advertising campaign with promotions and lotteries, and creating a website. It is also worth calling potential wholesale customers and offering your products.
Roasted Seed Production Line

Have you purchased everything you need for production? It's time to find a supplier of raw materials. Remember the quality of the seeds, the taste of your products depends on it. Saving is inappropriate. It is worth buying a small amount of seeds from different suppliers, tasting and choosing the one you like.

Step-by-step instructions for starting production

The first step is to draw up a business plan and formalize the enterprise. One registration of an individual entrepreneur with the OKVED code 15.33 is not enough. You will need quality certificates and permits from sanitary authorities - you produce food products. It is better to choose the taxation system of the USN "Income" or "Income minus expenses", depending on the region.

After you have rented a room, purchased raw materials and equipment, hired workers, you can start manufacturing products. The technology is simple:

  1. Sort raw seeds by size using a sieve with a vibrator, discard poor quality ones.
  2. Remove dirt, rinse, salt.
  3. Roast and let cool.
  4. Pack in bags of the desired size.

If you intend to flavor your product, you will need a panning machine.

Financial calculations

Starting capital and monthly expenses

In the column of initial expenses, first of all, you need to enter the purchase of equipment (prices in rubles):

  • roasting oven - 33,000;
  • cooling apparatus with anti-scale filters - 32,000;
  • packaging machine - 45,000.

Also, the start-up capital includes the cost of raw materials and transport - 50,000, wages workers for the first month - 48,000, rent for the same period - 6,000. Costs for a cash register - 18,000, for processing all documents - 10,000, for Internet accounting - 8,000 (annual payment). Advertising campaign and the creation of the site will cost 40,000, and the iron doors in the workshop - 10,000.

In total, at the start of the business, you will need 300,000 rubles.

The monthly expenses will include the cost of raw materials and transport, wages and rent. The figure comes out quite modest - 104,000 rubles.

How much can you earn and payback periods

A kilogram of raw seeds for wholesale purchases will cost 22 rubles. The cost of a 50-gram package: 1.1 rubles for raw materials and 30 kopecks for packaging. If we include here the remuneration of the employee, utility bills, it turns out 2.5 rubles. The cost of a 50-gram pack in the store is about 25 rubles. Without value added tax, this figure is 20 rubles. As a result, the yield of one pack is 17.5 rubles.

The production line is capable of producing 45,000 packs per month (25 shifts). We multiply this figure by 17.5 and get a profit without paying taxes - 787,500 rubles. But this is if you have your own store, and all the seeds are sold out.

If you sell seeds in bulk, then the price per pack starts from 6 rubles. In this case, the profit without taxes is 157,500.

If you subtract 6% tax, you get 148,050 net profit, which is also not bad.

Full payback in this case - in three months.

Benefits and possible risks

The production of roasted seeds has its own advantages and "pitfalls". Let's consider them in more detail:

The technological line can be easily reconfigured for roasting pumpkin seeds, coffee beans, peanuts.

If in the future you decide to purchase additional equipment, you can produce butter, spread, drying oil, and other products.

It can be concluded that the production of fried sunflower seeds is a profitable, promising, highly efficient and quickly payback type of business.

For the last couple of years, we have been experiencing a boom in sales of packaged sunflower seeds. If even 5 years ago you could buy 200 grams of seeds only from street vendors, now in every supermarket, shop or kiosk you can find a multi-colored bag with the coveted inscription.

Moreover, there are bags of these for different tastes: white, yellow, black, transparent, 100 grams, 200, 500 - choose whatever your heart desires. And what is surprising, despite such a plentiful supply, the demand does not fall: bags diverge with enviable constancy, and in return, like mushrooms after rain, new manufacturers and new packaging appear.

Seeing such a hype, only the lazy did not think about starting the production of packaged roasted seeds on their own. But how to fry it on an industrial scale? In fact, everything is quite simple.

Methods for roasting seeds

The seeds are roasted in special roasting ovens, which are of two types: batch and continuous. Accordingly, there are only two ways to fry seeds. Some still, however, rank among the methods of frying options for heating frying ovens, such as: gas, electric heating elements or microwave ovens. But, in our opinion, these are just heating options that may affect the speed of frying and its economy, but not the method of obtaining the finished product.

Periodic loading of seeds

This method involves frying seeds according to the principle of a frying pan, i.e. fell asleep in the oven, stirred, fried, tried, poured out of the oven. Naturally, this method of frying seeds, as in the situation with a household frying pan, requires maximum human participation. The operator must pour the seed into the oven, and this, as a rule, is several tens of kilograms or a couple of bags, constantly monitor the process of roasting the seeds, tasting it, and, having reached the desired quality, pour the seed out of the oven. If a person relaxes his vigilance, it is possible to spoil the entire loaded batch of the product.

The human factor is a key disadvantage of periodic loading. The advantages include the low cost of the frying oven, due to the simplicity of its design. Actually, due to their low cost, intermittent frying ovens retain their popularity - the consumer principle works: “simple, cheap, reliable”.

Passage method of frying seeds

The second method of roasting seeds minimizes human participation in the roasting process. The seeds are roasted in a special drum, on one side of which the original product is fed, and on the other side, the finished product is poured out. The seed, in fact, "passes" through the drum, roasting along the way, which is why the oven and the method are called walk-through.

Used in equipment:

Furnace frying electric walk-through PZHP-70
. Automated line for frying and packaging of seeds ALZHUS-70

In this case, the operator only needs to set the operation parameters once (product feed rate and frying temperature) and in the future the oven can continue roasting the seeds on its own. The human factor does not play such an important role as in periodic loading - the quality of frying is guaranteed not by the care of the operator, but by the immutability of the process.

But such obvious advantages are offset by the price: continuous-type furnaces are much more expensive than batch furnaces.

Our choice

After a long weighing of all the pros and cons, in the end, we opted for the pass-through method - and for about 5 years we have been producing exclusively electric pass-through frying ovens. We also recommend our customers, despite the price, to give preference to continuous-type furnaces. What is the reason for such a decision?

  1. Seed roasting speed. In batch ovens, the average speed of roasting seeds is about 20-25 minutes, while in continuous-type ovens it is only 10. In addition to banal productivity, an increased speed of roasting seeds has a number of advantages. Firstly, 20 minutes in the oven is no longer frying, but rather drying. Drying out, the seed, like any other product, loses its taste. This does not happen in continuous ovens and the seeds are really roasted, while maintaining the optimal taste. Secondly, 20 minutes of being in a hot environment leads to charring of the outer cover of the seed and the formation of ash, which then, when the seed is poured out, stains everything it touches: hands, clothes, packaging. And it gets dirty so that getting rid of black spots, sometimes, is quite difficult. In a continuous oven, the seed does not have time to char.
  2. Quality stability. The notorious human factor in batch ovens leads to the fact that simple inattention, fatigue or poor health of the operator entails damage to a significant amount of the product. Everything that was loaded into the oven can either be undercooked or overcooked. Therefore, the operator is forced to constantly taste the product and monitor its mixing and even roasting. In through-type ovens, the influence of the human factor is minimized - the seed passes through the drum at a given speed. It is enough for the operator to set the necessary parameters once in order to constantly receive the same fried product, without the risk of spoilage.
  3. cooling problem. Everyone who has ever fried seeds in a frying pan at home knows perfectly well that this product has the property of “reaching”. Those. continue to fry even when removed from the pan. To stop this process, the seed is cooled, as a rule, spreading it in a thin layer on a flat surface (table), where air circulation extinguishes the roasting process. If you neglect this moment and simply pour the seed into a pile, you can definitely get a burnt product. Now imagine that you are roasting a few bags of seeds in a batch oven. When all this mass is ready, it must be poured out and cooled. And cool everything at once, avoiding staying in the total mass. And at this time, you still need to pour a new portion into the oven (after all, the oven is working) and control its frying. In continuous ovens, the situation is simpler: the seed does not spill out in large volumes, but goes in a small constant stream, so to speak, in a “thin stream”, and therefore it is not difficult to cool it.
  4. Versatility. Passage ovens, due to the ability to independently support the frying process, seeds are easily integrated into automated lines for frying and packing seeds. These lines are capable, in the absence of direct human intervention, to provide a full cycle of packaging of roasted seeds: from the receipt of raw materials (calibrated seeds) to the issuance of portions packed in a separate package. For batch ovens, the question of inclusion in the line does not even rise: a solid share of manual labor makes it simply meaningless. Thus, through-type frying ovens are more versatile than batch ovens, and are able to function both independently and as part of production lines.

Used in equipment:

The above factors, in our opinion, are significant enough to justify the price of continuous furnaces and give preference to them. Moreover, having created our first line for roasting sunflower seeds in 2006, we decided that the design of continuous ovens was not quite optimal and worked on its modernization for several years.

Our innovations

Realizing that the only way to compete with cheap batch furnaces is by clearly superior quality and performance, we have tried hard, and are still trying, to improve the efficiency of the continuous furnace. As of the current moment, we can record the following achievements in this field as our asset.

  1. The design of the frying drum and heating elements has been changed, as a result of which the frying time has decreased (less than 10 minutes) and the efficiency has increased. This made it possible not only to increase productivity up to 70 kg per hour, but also to obtain the most optimal taste of roasted seeds. We can say that we have found the only case when, with an increase in productivity, the quality does not fall, but rather tends to perfection.
  2. Organized effective thermal insulation of the inner space of the drum, which reduced heat loss and reduced energy costs. In other words, we are gradually moving towards a highly efficient yet economical product.
  3. An uninterruptible power supply (UPS) was introduced into the standard equipment of the frying oven, the task of which is not only to equalize the “jumping” voltage of the mains, but also to prevent the seed from burning out when the power is cut off. Those. in the event of a power outage, the UPS ensures the operation of the electric drive of the drum and allows the seeds poured into the drum to be roasted due to the residual heat and spill out of it.
  4. A frequency controller has been added to the design, allowing the operator to adjust the speed of rotation of the drum and, accordingly, the time of frying the seeds. This moment is important in the case of using raw materials of different moisture content or changing the product to be fried: for more moist (dense) products, you can increase the frying time, and for less humid ones, reduce it. Thus, we, in fact, made the oven even more versatile.
  5. Created Feedback according to the voltage of the vibrating feeder, which feeds the seed into the drum, because of which it maintains a stable vibration amplitude during any "jumps" in voltage. The seed will always be fed in the same and uniform flow. In our opinion, this is especially true for manufacturers located outside the big cities.

But, probably, the most important thing is that when modernizing the furnace, we are constantly working on simplifying its design, eliminating unnecessary elements and optimizing the manufacture of parts. Thanks to this, we can afford to keep the prices of the furnace at least one third lower than those of competitors. And this despite the fact that the benefits listed above are included as standard, while competitors, at best, some of them are installed for a fee.

And finally, in the production of frying ovens, we are faced with another important point - the more expedient it is to heat the oven.

Electricity or gas?

As mentioned at the beginning of this material, there are at least three ways to heat a fryer: gas, electric heating and microwave. The first two are the most common, the third refers more to the exotic than to reality (although some consider it quite promising). Accordingly, there are two energy carriers suitable for heating the furnace: gas and electricity. Which one to choose and which one will be optimal?

In the race to increase demand, many manufacturers complete their furnaces with gas heating, motivating such a decision by the consumer's familiarity with this type of energy carrier, its availability and low cost. However, in our opinion, this is not entirely true and an attempt to get a cheap stove can have negative consequences.

Firstly, the availability of gas is a relative thing. It’s good when the production shops are already equipped with a gas pipeline and the only question is to connect a separate installation, but if there is no gas supply to the room where the furnace is located, or if gas is supplied for domestic needs, the economy loses all meaning. After all, the cost of the furnace is in no way comparable with the cost of the project and the physical connection of the industrial gas pipeline.

Secondly, the gas price is a variable value and very much depends on various conditions: on the political situation, quotations on world markets, limit overruns, etc. In this connection, its sharp and little predictable jumps are possible.

AND, third, sunflower seeds - a product prone to absorption. The seed, although not strongly, absorbs the products of gas combustion, which leads to a change in its taste characteristics and, perhaps, is not entirely beneficial for the end consumer. Absorption can be avoided by using a heat exchanger in the design of the furnace, but in this case the cost of the furnace increases greatly and the main advantage is lost - low cost.

Therefore, our ovens are exclusively electric. We do not strive for mythical cheapness and do not incline our customers to it, it is much more important for us to make a product of high quality and justified in price. Electricity is connected to almost every building, and if not, the connection cost is much lower than that of gas. The price of electricity consumption is more or less stable, and the combustion process, as such, is absent in principle - the seed simply has nothing to absorb.