Automated breaders replace labor-intensive hand-breading and result in consistent product.


What to Consider When Purchasing a Breader

Breaders are a good option for higher-volume operations that want more breading control and higher-efficiency production. There are a number of food applications for these units, including chicken, onion rings or blossoms, and vegetables that are battered, breaded and fried.

Here, Megan Patterson, operations project manager at Rippe Associates, based in Minneapolis, provides insight into what operators should think about when purchasing a breader.

  • Operators should determine if a breader is feasible by weighing the cost of labor versus purchasing finished product to see if it’s needed. It depends on the control the operation wants to have over the finished product.
  • It’s important to make sure the appropriate breader is purchased that will handle product best. Food safety is another consideration if egg washes are used since these cannot sit out unrefrigerated or it will pose a risk to customers.
  • Sometimes, we will place a roll-in refrigerator near the breading station to store raw chicken, eggs, etc. Operators will bread product in one pan and then store it refrigerated in another. Many use speed racks to roll product in and out of the refrigerator and to the cooking station. This way, all of the components are easy to transport.
  • Operators in lower-volume operations also can use a refrigerated make table instead of a breader to keep the egg wash cold, which is key. This can contain pans with various items, including the egg wash and breaded coating ingredients.
  • We’re not seeing much new technology with this equipment; it’s pretty cut-and-dry.