Import & Export Guides
Chanachur Making Machine Price in Bangladesh: The Machines a Chanachur Factory Needs
Oct
Chanachur making machine price in Bangladesh depends on whether you fry in batches or on a continuous line, how the fryer is heated, and how much of the mixing, seasoning and packing is automated. A chanachur factory needs more than one machine: a dough mixer, a sev extruder, a fryer, a de-oiler, a seasoning drum and a packing machine. DE International sources this equipment from food machinery makers in China and delivers it door-to-door to your factory. Send us your daily output target and fuel choice and ask us for a current quote for the full line.
Chanachur is a mix of several fried components, and each one has its own process. This guide follows the product through the factory so you can see which machines you need and where the money goes.
How is chanachur made in a factory
A typical recipe combines fried gram-flour (besan) strands of different thickness, fried lentils or peas, peanuts, sometimes flattened rice (chira), and a spice seasoning. In a factory the steps are:
- Dough mixing. Besan, water, salt and spices are mixed into a soft dough in a planetary or horizontal dough mixer.
- Extruding. The dough is pressed through a die plate to form thin or thick strands (sev or bhujia) directly over hot oil. Die plates with different hole sizes give different textures.
- Frying. Strands fry until crisp in a batch fryer or on a continuous fryer with a conveyor.
- De-oiling. A centrifugal de-oiler spins excess oil off the fried product, improving crunch and shelf life.
- Frying other components. Soaked lentils, peas and peanuts are fried separately, because each needs its own time and temperature.
- Cooling and mixing. All components cool, then go into a mixing or seasoning drum with the spice blend.
- Weighing and packing. A weigher fills pouches that are sealed, sometimes with nitrogen flushing, and checked by a metal detector.
Batch or continuous: which fryer suits you
| Point | Batch fryer | Continuous fryer line |
|---|---|---|
| How it works | Operator loads a basket or the extruder fries over a pan | Product moves through hot oil on a conveyor at a set speed |
| Output | Lower, depends on operator | Higher and steady |
| Consistency | Varies by batch and operator | More uniform colour and crunch |
| Oil management | Oil is reused in the pan | Usually has circulation and filtration |
| Suits | Start-ups, small and seasonal production | Brands supplying many shops and distributors |
Heating method is the next choice. Fryers can be heated by gas, diesel, electricity or a thermal oil heater. Choose based on what supply is reliable at your site: a gas fryer is useless if your gas pressure drops every afternoon, and an electric fryer needs a heavy, stable power connection. Thermal oil systems heat evenly and suit larger lines but add a separate heater to buy and maintain.
What decides the price of a chanachur line
- Capacity in kilograms per hour, which sizes every machine in the line.
- Fryer type (batch or continuous) and heating method.
- Oil filtration and circulation. Removing burnt particles keeps oil usable longer and products cleaner.
- Material. Food-contact parts in stainless steel such as SS304 cost more but are easier to clean and do not rust.
- Extruder dies. Extra die plates for different strand sizes widen your product range.
- Seasoning system. A simple drum versus a drum with automatic powder dosing.
- Packing. Manual filling and band sealing versus a multi-head weigher with a vertical form-fill-seal machine and nitrogen flushing.
- Landed cost. Freight, duty, VAT and installation in Bangladesh.
Because the line can range from a few manual machines to an automatic plant, we quote against your output and budget rather than publishing a price. Ask us for a quote built around your recipe.
Oil, freshness and packaging
Chanachur is oily, and oil goes rancid when it meets oxygen, light and heat. Three habits protect your product. First, de-oil well, so less free oil sits on the surface. Second, manage frying oil: filter it, top it up, and replace it when it darkens, because degraded oil shortens shelf life and changes taste. Third, pack in barrier film; many brands flush pouches with nitrogen to push out oxygen before sealing. Our guide to packaging and sealing machines for small factories explains the packing options.
Taste consistency comes from the seasoning blend. Many snack makers use savory ingredients such as hydrolyzed vegetable protein (HVP) in their seasoning; see our guide to using HVP in chanachur, chips and noodles.
A worked example: planning a small chanachur unit
Suppose you plan to supply local shops in one district with a few chanachur varieties. A sensible plan is to start with batch frying, a single sev extruder with several die plates, a separate small fryer for peanuts and lentils, a centrifugal de-oiler, a seasoning drum and a semi-automatic packing machine. This keeps capital modest while you prove the recipe and the distribution.
When demand grows, the bottleneck is usually frying and packing, not mixing. That is the point to consider a continuous fryer and a multi-head weigher. Buying machines that can be connected later — for example a packing machine that can accept a weigher on top — avoids replacing equipment when you scale.
Hygiene, fire safety and layout
Plan the floor so product moves one way: raw material store, mixing, frying, cooling, seasoning, packing, finished goods. Keep the hot, oily frying area away from the packing room so oil vapour does not settle on packed goods. Fit an exhaust hood above fryers, because oil vapour builds up on walls and ceilings and becomes a fire risk. Keep suitable fire extinguishers for cooking-oil fires near the fryers and train staff not to use water on burning oil. Packing staff need caps, gloves and clean clothing; inspectors and buyers notice these things.
Approvals before you sell
Packaged snack foods in Bangladesh must meet food safety and labelling rules, and BSTI maintains a list of products that need mandatory certification before sale. Check whether your product is on the current list and what standard applies, and plan your label with ingredients, weight, manufacturing and expiry dates. Our guide to labelling requirements and BSTI certification give background, but confirm current requirements with BSTI directly.
Common mistakes in new chanachur factories
- One fryer for everything. Peanuts, lentils and sev need different temperatures and times; sharing one fryer causes burnt or soggy components.
- Skipping the de-oiler. Excess oil makes the product greasy and shortens shelf life.
- Choosing a heating method the site cannot support. Check gas pressure or power capacity before ordering.
- Weak packaging film. A cheap single-layer pouch lets in oxygen and moisture; the product turns stale before it sells.
- No spare die plates or seals. Order spares with the machines.
FAQ
What is the price of a chanachur making machine in Bangladesh?
It depends on capacity, fryer type, heating method and packing automation. DE International quotes full lines based on your output target; ask us for a current quote.
What machines do I need to start a chanachur factory?
A dough mixer, sev extruder, fryer, de-oiler, seasoning drum and a packing machine, plus a metal detector for a professional line.
Is gas or electric frying better?
Whichever supply is reliable at your site. Gas needs steady pressure; electric needs a heavy, stable power connection.
How do I keep chanachur crunchy for longer?
De-oil well, manage frying oil, and pack in barrier pouches, often with nitrogen flushing.
Who can supply a chanachur production line from China?
DE International sources and ships food machinery door-to-door. WhatsApp +880 1750-859967.
See our guide to snack production machines for start-ups, our services, sourcing agent service and shop. For snack seasoning ingredients see Phoenix Rising food ingredients. Contact us or WhatsApp +880 1750-859967.
