Design the semi-automation shrimps tempura frying production line

Abstract

Currently, Tempura shrimp consumption is very high in most Japanese restaurants all over the world. There are many companies that produce Tempura shrimp to provide for many restaurants as well as to sell in many supermarkets in many countries. In fact, the benefits of this product are enormous for the seafood industry in Vietnam as well as in other countries. However, most of the companies that produce the Tempura shrimps manually by workers. There are a lot of workers who fry shrimp manually to keep the company productive. The quality of this product also bases on the skill of the workers. And, to satisfy the condition of mass production, the enterprise also needs the very large area to set up the workplace for the workers. Secondly, this situation leads to the practical results that the quality of Tempura shrimp is not identical, unstable and the amount of waste is very high. Therefor, the requirement for the application of automatic control system in this tempura field can help the company to solve these difficult problems. This issue is the primary focus of this document. It is the situation of the Tempura fried shrimp companies which lead them to implement automated systems to replace unskilled workers. This paper presents the design of the whole semi automation single-side Tempura shrimp frying production line to propose some innovation about the shrimp tempura frying process. The entire Tempura semi automation production line consists of 3 main modules. Each module can operate as an independent machine. The workers just put the coated shrimp in the molds and then the frying process will perform the remaining steps automatically. The first module (Module 1) is the shaping module or the first time frying module. The powder solution also installed with this module. The second module (Module 2) is the finished frying module. Finally, the oil drainning module (Module 3) using the technique of the hot heating airflow system to drain the excess oil inside the Tempura shrimps.