Breakfast-food factories
Producers moving from manual shaping toward repeatable weight, length and hourly output.
Automatic fried dough stick systems
Automatic Youtiao Production Lines
Youtiao—also searched as Chinese fried dough sticks, Chinese crullers or Chinese donut sticks—requires controlled dough conditioning, forming, frying and finishing. Define the product and factory boundary before selecting the line.
Follow the production route →Production-context visualization based on the HELPER YT-1300 catalogue line and published youtiao product references.
The line is built around youtiao
Traditional long paired sticks and shorter regional forms can require different cutter tooling, overlap, stretching and frying conditions. Start with a product sample before choosing the machine boundary.
Compare equipment stages →
Who this production route may suit
The right buyer is defined by the required product state and production boundary—not by one machine model alone. These are typical operating profiles, not claimed customer cases.
Central kitchens
Restaurant groups that need a defined product specification and a stable preparation route across multiple outlets.
Frozen or pre-fried food plants
Factories evaluating a chilled, frozen or pre-fried format; the exact process must be confirmed by trial.
Private-label processors
Regional manufacturers producing different pack formats or shapes against an agreed product and acceptance standard.
From conditioned dough to fried product
The forming line sits inside a larger process. Resting, frying, cooling and packaging are confirmed as separate modules according to product and factory requirements.
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1.0
Mix & condition
Control formula, hydration, dough temperature and initial resting so the dough enters the line consistently.
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2.0
Divide & cold rest
Pre-press and cut tray-sized dough blocks. Trays and the cold room are confirmed separately within the project scope.
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3.0
Form & transfer
The YT-1300 rolls, treats, slits, cuts, stretches, overlaps and transfers the prepared youtiao pieces.
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4.0
Fry & finish
Specify the fryer, oil management, cooling and packaging as project-specific downstream modules where required.
Choose the delivery boundary before asking for price
A line name does not define what is included. Use these three boundaries to make supplier quotations comparable.
Forming equipment
Dough block dividing before cold rest and YT-1300 forming and transfer after cold rest, selected according to the product.
Core selection
Confirm exact model, tooling and interfaces.
Process modules
Mixing, trays, cold room, fryer, oil filtration or treatment, de-oiling, cooling and transfer conveyors.
Project-specific
Include only when individually listed in the quotation.
Factory integration
General arrangement, utilities, inspection, packaging interface, installation responsibility and FAT/SAT criteria.
Agreement required
Approve layout and acceptance basis before order.
Important: the published catalogue visual presents an integrated production line, but no downstream module should be assumed to be included unless it appears in the signed quotation and equipment list.
Choose the module that solves the gap
These machines perform different jobs. Published figures below are reference values; final configuration follows the dough, product form and accepted output basis.
01 · Before cold resting
Youtiao Dough Block Divider
Pre-presses the dough band and cuts consistent blocks for tray loading and controlled cold resting. 4,200 kg/hpublished capacity 40–60 mmblock thickness 1.7 kWrated power View divider →
02 · After cold resting
YT-1300 Automatic Youtiao Line
Forms conditioned dough into youtiao pieces and transfers them toward the selected downstream frying route. 1,300 kg/hraw-dough reference 800 kg/hre-fried reference 8.5 kWrated power View YT-1300 →
Lock the finished product before the equipment list
“Youtiao” can describe products with different lengths, end shapes, weights, textures and delivery states. Those differences change tooling, line speed and downstream handling.
- Shape and portionLong paired stick or short form, target length, weight and overlap.
- Product stateFreshly fried, pre-fried, re-fried, chilled or frozen—subject to process confirmation.
- Quality targetColour, surface, internal texture, oil level and acceptable variation.
- Acceptance basisHourly output, run duration, yield, rejects and the point where output is measured.
Define the product before the line
- Product form
- Long paired stick or short form, target weight, length and surface character.
- Dough condition
- Formula, hydration, dough temperature and resting schedule.
- Accepted output
- Required kg/h basis, run duration, yield and rejection basis.
- Factory boundary
- Trays, cold room, fryer, cooling, packaging, utilities and available layout.
Youtiao knowledge series
Understand the food before specifying the line.
Product definition, process logic, eating culture and regional names all affect recipe trials, forming choices, frying targets and how the finished product should be presented to a local market.
Product primer
What Is Youtiao?
Definition, common names, ingredients, texture and traditional ways to serve it.
Process guideHow Youtiao Is Made
Mixing, resting, forming, frying and the decisions that matter when production scales up.
ContextHistory & Breakfast Culture
Historical context, the well-known folklore, when people eat youtiao and what accompanies it.
Market orientationYoutiao Around the World
Regional names, serving patterns and a practical way to research a target market without invented rankings.
Production decision system
Use the complete youtiao knowledge framework.
Move from product definition to equipment selection, accepted capacity, troubleshooting and staged automation.
Questions to settle before quotation
These answers separate published reference data from the items that still need engineering and commercial confirmation.
Does the YT-1300 quotation include the fryer?
Do not assume the fryer is included. The published catalogue presents an integrated fried-dough line, but the final quotation must identify the fryer, oil management, transfer, cooling and packaging scope item by item.
Why are 1,300 kg/h and 800 kg/h both published?
The catalogue lists 1,300 kg/h as a raw-dough reference and 800 kg/h as a re-fried reference. Confirm the product state, piece weight, run time and acceptance basis before using either number for factory planning.
Can the line make different youtiao shapes?
The catalogue describes two cutting approaches and conveyor adjustment for different forms. Each target length, weight, overlap and end shape still needs confirmed tooling and a product trial.
Is the published machine dimension the complete installed footprint?
Not necessarily. The installed line can also require access space, cold-resting interfaces, frying, oil handling, cooling, packaging and utilities. Use a final general-arrangement drawing for layout approval.
What information is needed for a youtiao line proposal?
Provide finished-product samples or photographs, formula and dough condition, target piece weight and dimensions, required hourly output, preferred product state, available layout, utilities and the modules already owned by the factory.
Can HELPER quote a complete production line?
A complete project can be discussed, but every module and responsibility must be confirmed in the quotation. Mixing, trays, cold room, fryer, oil treatment, cooling, inspection, packaging, utilities and site services are project-specific unless explicitly listed.
Related decision path
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