Coating Route Selector

Four answers decide most of the station list. This runs the same logic our application engineers run on a first call, and it stops before capacity on purpose, because shape, crumb and viscosity eliminate more of the field than throughput ever does.

1. Product shape Flat or lightly contoured — patties, nuggets, cutlets, fillet portions Irregular or rounded — bone-in parts, whole wings, uneven nuggets Fragile or soft — cheese sticks, delicate seafood, soft plant-based patties

2. Coating you are building Batter plus crumb — the standard breaded product Batter only — tempura, fish and chip style, batter fry Flour or homestyle coating, no wet batter

3. Crumb type in use Cracker meal or standard breader — hard, granular, free flowing Japanese style bread crumb (panko) — large, porous, fragile Flour-based coating — compacts, does not flow freely No dry crumb at all

4. Batter thickness you are targeting Thin adhesion batter — a glue layer under the crumb Thick coating batter — the coating is the product surface No batter

What this tool does not decide

Capacity, belt width and power. Those follow from your target output, your widest product dimension and your supply voltage, and they are quoted rather than guessed. It also does not decide whether your line can absorb the output — run the Line Balance Checklist for that.

Route logic is drawn from published coating engineering rather than from our catalogue. Sources are listed on the main page.

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