Commercial Electric Churros Extruder with 12-Litre Deep Fryer – 5 kW

Description

The Commercial Electric Churros Extruder with 12-Litre Deep Fryer combines churro forming and frying within one compact food-production station. Its integrated arrangement reduces the need for a separate extruder and fryer, helping operators organise production within a limited working area. Prepared churro dough is loaded into the vertical extrusion cylinder. The operator applies pressure through the extrusion mechanism, forcing the dough through the selected mould to create a consistent ridged profile. The formed dough is then cut to the required length and transferred into the heated frying oil. Five interchangeable churro moulds are included with the reference configuration. These allow the operator to produce different profiles or sizes according to the required menu. The exact shape, diameter and opening pattern of each supplied mould should be confirmed before ordering. The machine forms and fries churros but does not automatically mix or cook the dough before extrusion. Churro dough must be prepared separately using a recipe with the correct moisture content, temperature and consistency. Dough that is excessively dry may be difficult to extrude, while dough that is too soft may not retain the selected shape. A built-in 12-litre electric fryer provides the heated oil required for continuous churro production. The listed capacity refers to the fryer tank and should not automatically be treated as the working oil volume. Operators must follow the minimum and maximum oil-level markings supplied with the machine. The 5 kW electric heating system provides the output required to heat the fryer and recover cooking temperature between successive batches. Actual heat recovery depends on the quantity and temperature of the dough, the amount of oil used and the number of churros introduced at one time. Voltage configurations of 110 V and 220 V are listed. The 5 kW electrical demand requires a properly rated commercial connection. The voltage, frequency, plug type, current requirement and connection method must be confirmed before ordering. The fryer temperature should be set according to the selected recipe. Oil that is too cool may produce greasy, undercooked churros, while excessive temperature may darken the exterior before the centre is properly cooked. Operators should verify oil temperature and cooking time during initial recipe testing. Once extruded, the churros must be cut and placed into the fryer using a safe operating procedure. The operator remains responsible for controlling product length, spacing the churros in the oil, turning them when necessary and removing them when the required colour and texture have been achieved. The fryer should not be overloaded. Introducing too much dough at once can reduce the oil temperature, extend cooking time and cause products to stick together. Smaller controlled batches generally support better oil circulation and more consistent results. The machine is manufactured primarily from 201-grade stainless steel. This provides a strong commercial exterior and accessible surfaces for cleaning around the food-preparation area. Components that come into contact with dough and oil should be cleaned according to an approved food-service procedure. The vertical arrangement positions the extrusion cylinder above or alongside the frying section, reducing the distance between forming and cooking. This helps streamline production while limiting unnecessary handling of the shaped dough. The machine measures approximately 665 × 265 × 1,120 mm and weighs approximately 45 kg. Its narrow width makes it suitable for food stalls, dessert counters and compact production spaces. It must be installed on a firm, level and heat-resistant surface with adequate ventilation and safe access around the hot-oil tank. After production, unused dough should be removed from the extrusion cylinder. The cylinder, pressure components and moulds should be disassembled where permitted and cleaned before dough residue hardens. All parts must be completely dry before reassembly. The frying oil should be filtered or replaced according to usage, product quality and the operator’s food-safety procedures. Crumbs and dough particles must not be allowed to accumulate around the heating system or at the bottom of the fryer tank. Before draining or cleaning the fryer, the machine must be switched off, disconnected and allowed to cool fully. Hot oil should never be moved, drained or handled without suitable commercial equipment and protective procedures. This machine is suitable for businesses wanting to add freshly prepared churros to their menu without installing separate forming and frying equipment. Its five moulds, 12-litre fryer and compact vertical design support flexible production for both traditional and customised churro products. Specification Details Product Type Commercial churros forming and frying machine Reference Model NP-294 Installation Format Floor-standing Primary Functions Churro dough extrusion and deep frying Operating Method Operator-controlled extrusion, cutting and frying Automation Level Semi-automatic or manually controlled production Fryer Type Integrated electric deep fryer Fryer Tank Capacity 12 litres Working Oil Capacity Must follow the machine’s minimum and maximum fill markings Rated Power 5 kW Electrical Supply Options 110 V or 220 V Electrical Frequency Must be confirmed before ordering Power Source Electricity Temperature Control Adjustable fryer control; exact range must be confirmed Dough Loading Manual Extrusion Method Pressure-driven vertical extrusion Product Cutting Manual Frying Operation Manual batch control Number of Churro Moulds 5 Mould Profiles Interchangeable; exact shapes and sizes must be confirmed Dough-Cylinder Capacity Not specified Production Capacity Depends on mould size, churro length, dough consistency and frying time Main Construction 201-grade stainless steel Machine Dimensions 665 × 265 × 1,120 mm Machine Weight 45 kg Suitable Raw Materials Prepared mixtures containing flour, water, milk and other recipe ingredients