A Crispy Rice Crust Machine Line combines a number of functions to make grits. The dough is first moistened and fed into the vertical mixer, and then it is heated and passed through a rotary head extruder.

After the raw material is heated under the pressure of the screw, the grits are formed into desired lengths.

They are then fried in cooking oil, and seasonings are added to the finished product.

The cutting mechanism, which includes a three bladed cutting wheel, is then used to make the finished product.

twin screw extruder (1)

Crunchy caramelized crust

Making a crispy caramelized rice crust at home is a snap with a Crispy Caramelized Rice Crust Machine. To get started, prepare your ingredients.

Line a rimmed baking sheet with parchment paper or spray it with vegetable oil. In a heavy saucepan, combine the sugar and water. Bring to a boil over medium-high heat.

Simmer until the sugar turns into caramel. Let it simmer for five minutes, stirring occasionally.

Stir in the rice cereal and salt. Allow to cool completely before cutting into squares.

To make the most authentic caramelized rice crust, you must cook the rice on a medium heat.

It may be tempting to use oil that isn’t too hot, like canola or virgin coconut oil.

However, they struggle to drive moisture from the rice crust, and they can impart burnt flavors.

Fortunately, you can purchase a Crispy Caramelized Rice Crust Machine for home use.

twin screw extruder diagram

Scorched rice

The Tech Garden scorched rice machine is an ideal choice for fried rice frying facilities. The machine specializes in producing high volumes of scorched rice and can fry as many as 3000 pieces of the crispy food per hour.

Its simple design makes it easy to operate and is safe, reducing the labor required to produce scorched rice.

Its automatic frying method creates evenly colored rice and is suitable for companies and establishments.

Tech Garden scorched rice machines are made of 304 stainless steel, which is a highly durable and corrosive-resistant material.

Scorched rice is a traditional Asian dish known as ‘tutong’ in the Philippines. It can be used for a variety of dishes, such as stir-fried vegetables, sauces, or saffron.

Its crunchy texture can also be reheated and eaten as garlic fried rice.

In addition, scorched rice is a Filipino favorite breakfast dish and is usually served with fried pork and eggs. The crispy rice is also a favorite among Koreans.

It can be served with a cup of tea.

Com chay

The process of preparing the crunchy fried rice crust of Com Chay is not simple.

In fact, it is a complicated process that needs a special machine. The rice is usually leftover from the cooking process and is then fried to get a crunchy texture.

This method is very popular in Vietnam and produces about 385 tons of burnt rice each year.

Traditionally, this type of snack was only available in Vietnamese restaurants and can now be easily found in takeaway food stores or online.

The traditional version of Com Chay is eaten with sauces only. The Vietnamese version of crispy has meat instead of marshmallows, and the name is humble enough to reflect this.

While vegetarian restaurants in Vietnam use mock meats to create the traditional dishes, many also use artificial ingredients.

This simple Vietnamese dessert is served in a glass or bowl and is best eaten on a hot day in the city.

This dish can be served with dried shrimp and pork jerky for a rich and satisfying meal.


In Asia, intip is a popular side dish. The rice cooker’s convenience has made it popular throughout Asia, but the bottom crust is notoriously hard to achieve.

Luckily, many home cooks have figured out how to fool their rice cookers into creating a crispy bottom layer. In Thailand, for example, there is a commercial version of intip available.

The best way to get your rice crusting to be perfectly crisp is to buy the Intip Crispy Rice Crust Machine.

A crisp bottomed rice dish is a favorite home cooked treat and requires a certain skill to perfect.

While there are many rice cookers on the market, the Intip crispy rice crust machine has an extra step: it guarantees a traditional crust. In Indonesia, it’s called intip and is made from semi-burnt sticky rice.

It’s often served as a rice cracker. The first step in making intip is to place a piece of thin potato or bread at the bottom of a pot.

Nik naks

The Nik naks are the special extruded snacks which are very crunchy and delicious.

They are produced by a special extrusion process.

The corn grits are moistened in a flour mixer and then fed to a Rotary Head Extruder.

There, they are squeezed and twisted by two rotary plates made of yellow brass.

Then, the corn grits are fried in a cooking oil and flavored.

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