With the DrumRoll Automated Breader, operators can fully automate the breading process for fried foods, reduce the need for skilled labor, eliminate inconsistencies and maximize ingredients. The patented DrumRoll uses a helix-shaped component to gently tumble the product for a consistent coating, reducing “blow-off” in the fryer and extending fryer oil and breading life.

After chicken is loaded into the DrumRoll by the loading chute, the tumbling action breads the protein consistently and ejects the coated chicken down the unloading ramp into a feathering basket. Compared to hand breading, the process uses 13% less breading and 5% less fryer oil, and provides 32% greater consistency and 25% faster production time.