Extruded Puffed Snack Machine

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Introduction

An extruded puffed snack machine cooks and shapes grain or starch based dough under heat and pressure, then puffs it as it leaves the die. It is the core equipment for corn puffs, cheese curls, rice crisps, multigrain sticks, cereal rings, filled pillows and many other crunchy snacks.

The system includes a mixing and feeding unit, a twin screw or single screw extruder, a cutting unit, a dryer or fryer and a seasoning drum. By changing dies, cutter speed and screw configuration, one machine can produce a wide range of shapes, textures and densities.

Both direct expanded products and pellet snacks can be produced. Pellets can be dried and stored, then puffed later in a fryer, hot air expander or microwave unit, which suits factories that want flexible production planning.

Specification

Item	Parameter
Capacity	100 - 800 kg/h (model dependent)
Extruder type	Single screw or twin screw
Screw and barrel material	Wear resistant alloy steel
Main motor power	15 - 110 kW depending on model
Raw material	Corn grits, rice flour, wheat flour, potato starch, oat, legume flour
Product shapes	Puffs, balls, rings, sticks, shells, pillows, 3D pellets
Cutting system	Face cutter with variable speed
Post-processing	Hot air oven, fryer or pellet dryer
Voltage	380V/50Hz or customized
Control system	PLC with touch screen, frequency control on feeder and screws
Material contact parts	SUS304 stainless steel

Application

Suitable for producing corn puffs, cheese balls, kurkure-style snacks, rice crisps, protein crisps, breakfast cereal, pet treat kibble and snack pellets. It is installed in snack factories, cereal plants, contract manufacturers and startups that want a flexible machine for fast product development.

High protein and high fiber formulas, including pea, chickpea and lentil based snacks, can be run after test adjustments to the screw profile and temperature.

Advantages

Wide product range from one extruder by changing dies, cutter and process settings.
Twin screw option handles high protein, high fiber and filled snacks with better mixing and control.
Frequency controlled feeding keeps the dough flow and product density consistent.
Wear resistant screw design extends service life and keeps output stable over long runs.
Pellet and direct expanded production gives flexibility in production planning and storage.
Easy die change with standard die sets for common snack shapes and custom dies on request.

Payment and Shipping

Standard payment terms are 30 percent deposit by T/T before production and 70 percent balance before shipment, with L/C at sight also accepted for larger orders. A formal quotation, technical agreement and layout drawing are confirmed before the deposit is made, so both sides have the same specification on record.

Production lead time is generally 35 to 55 days, depending on configuration and order volume. Die sets, screw configurations and post-processing units are listed in the technical agreement. Equipment is shipped by sea freight in standard 20ft or 40ft containers for most overseas orders, with export wooden crating, anti-rust treatment and moisture protection as standard. Air freight can be arranged for urgent spare parts.

Documents supplied with each shipment include commercial invoice, packing list, bill of lading, certificate of origin and an English operation manual with wiring diagrams. Remote commissioning support is available after delivery, and on-site installation can be arranged on request.

FAQ

Q: Should I choose a single screw or twin screw extruder?
A: Single screw suits simple corn and rice puffs at lower cost. Twin screw is better for complex recipes, filled snacks and high protein products.

Q: Can I make snack pellets and puff them later?
A: Yes. Pellets can be extruded and dried, then puffed in a fryer or hot air expander as needed.

Q: How are new shapes developed?
A: We design new die inserts according to the buyer's sample or drawing and test them before delivery.

Q: Which post-processing method should I use?
A: Frying gives a rich texture, hot air gives a lower fat product. Many buyers include both to cover more products.

Q: Can the machine process gluten free or plant protein formulas?
A: Yes. Screw profile and barrel temperature are adjusted for each recipe, and we provide test support.

Q: How often do the screws need replacement?
A: Service life depends on raw material and operating hours, and we recommend keeping one spare screw set.

HG GROUP

With 50+ years of manufacturing heritage since 1975, HG is a trusted global supplier of Extruded Puffed Snack Machine and solutions, serving customers in 100+ countries across the Middle East, Europe, Asia, Africa and Latin America.
As China Extruded Puffed Snack Machine Suppliers and Extruded Puffed Snack Machine Factory. HG provides turnkey project support from factory layout planning, machine manufacturing and utility guidance to installation, commissioning, operator training and long-term after-sales service.
Built with high-quality components, food-grade stainless steel construction and reliable control systems, HG lines are engineered for stable 24/7 operation, easy maintenance and long service life.
With strong customization capability, HG can design solutions based on your product type, target capacity, factory space, local utilities and investment budget.
Trusted by global food manufacturers, HG helps customers launch profitable bakery projects with faster return on investment and long-term growth.
CE / ISO Standards | Global Installation Support | Custom Engineering | Turnkey Factory Expertise

1
Energy Efficiency

Energy efficiency is considered from the early stage of equipment design. Through optimized system configuration and operating logic, the equipment helps reduce overall energy consumption while meeting production requirements. Flexible adjustment under different operating conditions provides a reliable basis for energy-efficient operation.
2
Materials & Manufacturing Process

Material selection and manufacturing focus on long-term reliability and environmental responsibility. Food-contact–compliant materials are prioritized, while manufacturing processes are continuously optimized to reduce unnecessary material waste and improve overall production efficiency.
3
Emissions & Noise Control

System design balances production performance with the working environment. Structural optimization and rational layout help reduce noise and emissions during operation, creating a more comfortable and environmentally friendly working environment.
4
Food Safety & Hygienic Design

Equipment structure is designed with full consideration of food safety and daily cleaning requirements. Easy-to-clean and easy-to-maintain designs help reduce resource consumption during cleaning, while hygienic construction effectively minimizes the risk of cross-contamination.