
The process of adding batter liquid (flour mixed with water) to fried foods
Application: Food processing machines

The high static pressure of the MB Series S type allows excess batter liquid to be blown off for even battering.

Watch the video on fan product lines and applications
The centrifugal blower generates a swirling flow almost perpendicular to the axis of rotation due to the centrifugal force of the cylindrically arranged impellers. The swirling flow is rectified in 1 direction by the scroll, which increases the pressure, resulting in a high static pressure. By squeezing the exhaust outlet of the centrifugal blower and concentrating the airflow in 1 direction, excess batter liquid can be blown away.

The air flow can be adjusted manually by using the air flow adjustment damper (sold separately).

By using through holes and tapped holes in the centrifugal blower body, it can be mounted directly on the equipment.

Choose according to the strength of the blow-off and the size of the load. Variable speed type fans can adjust the air flow with variable resistors (included).
Series |
Impeller Diameter |
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φ50 mm |
φ60 mm |
φ80 mm |
φ100 mm |
φ1200 mm |
φ160 mm |
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