Stein 14″ Batter and Breader

• Applying batter and breading to poultry products such as nuggets, fillets, and schnitzels.
• Coating fish portions, calamari, and other seafood items.
• Processing vegetable products like onion rings, mushroom slices, and various fritters.
• Preparing red meat products such as cutlets, steaks, and reformed meat items for further cooking.
• Used in ready meal production lines for consistent coating application.

Typical belt width

For this class of equipment, belt widths commonly range from 350mm to 600mm, with this unit featuring a 14-inch (approx. 355-380mm) width.

Throughput

Throughput rates typically vary significantly based on product size, coating type, and line speed, but units of this type can process several hundred kilograms per hour.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with specific amperage requirements depending on motor sizes.

Construction material

Units of this type are almost exclusively constructed from food-grade stainless steel for hygiene and durability.

Coating types

Designed for wet batters (e.g., tempura, adhesion batter) and dry breadings (e.g., crumbs, flour mixes).

Footprint

A combined batterer and breader system typically requires a linear footprint of 3 to 6 metres, plus space for access and ancillary equipment.

Maintenance requirements

Requires regular cleaning, especially of belts and batter reservoirs, and periodic inspection of motors, bearings, and air knife components.

• What is a 'Wier type batter applicator'?

  A Wier type batter applicator typically uses a curtain of batter flowing over a weir to coat the top of the product, while a batter bath coats the bottom. This ensures comprehensive coverage.

• What is the purpose of the air knife and blower?

• Can this unit handle different product sizes?

• Is this unit suitable for gluten-free coatings?

• What ancillary equipment is typically needed with a batter and breader?

Meat coating equipment holds a solid reputation for improving product consistency and presentation in poultry and meat processing operations. Buyers typically prioritize even coating application, ease of cleaning, and durability of contact surfaces when selecting used units. Key strengths include reduced product waste, faster processing speeds, and minimal operator intervention required. Potential purchasers should examine coating drums or belts for wear, verify spray nozzle functionality, and confirm electrical and mechanical components operate smoothly. Well-maintained machines generally deliver reliable performance in demanding production environments.

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