Nothum Food Processing Systems

More equipment doesn’t mean more control.
It usually means more complexity.

The BatterKing combines mixing and application in one footprint for your high-volume line.

Fewer handoffs.
Less space.
Simpler operation.

One system. One controlled process.

Consistency isn’t just about mixing tempura. Temperature plays a role too.

When your tempura conditions shift, it shows up in the product.

The BatterKing monitors temperature in both the application and mix tanks to help keep things running where they should.

Because repeatable results come from consistency in the details.

Tempura can fall flat quick.

If you are looking for a 9-second viscosity. Then a 9-second tempura is what you will get, again and again... and again.

The BatterKing will automatically monitor viscosity and correct when needed.

No chasing or guessing. Just consistency.

Tempura mixing isn’t forgiving.

Push it too hard and the tempura will break down before it hits the product.

😕 Overmixing changes texture.
😕 Coverage becomes inconsistent.
😕 Product quality takes the hit.

The BatterKing is built to handle tempura without beating it up.

Multiple mixing options help protect texture and keep application consistent from first batch to last. If coating quality matters, how you handle tempura matters.

It’s here!

Introducing the BatterKing.

A new way to control your batter process, from mixing to application.

Built for consistency.
Designed for true tempura.
Engineered for real-time control.

No guesswork and no constant adjustment.
Just a process you can rely on.

We’re breaking it down all week.

Follow along to see what makes it different.

Most plants run a flat breader and a drum breader, with a specialty unit on top for irregular products. That's multiple machines, multiple maintenance schedules, multiple sets of spares, and a lot of floor space gone.

The SuperFlex runs all of them — flat, drum, triple-flip, and hand-tossed — in a single footprint. Recipe presets switch in minutes, with no machine swaps and no line teardowns.

- Up to 50% less breading to charge
- Reclaim the floor space of two redundant breaders
- Changeovers measured in minutes, not hours
- Less downtime and faster turnover across the line

If your plant is full of single-purpose breaders, you're paying rent on equipment you don't need.

Stop paying for redundant machines and consolidate with the SuperFlex.

Eggplant is mostly water, which makes it one of the least forgiving products on a fry line. Get it wrong and you ship a breaded sponge.

The variables could stack against you:

- Slick skin makes batter struggle to hold
- Soft flesh means rough handling will crush the cut
- High moisture can cool frying oil and turn the product soggy

Control the variables and you get a stick with real crunch, not a wet log.

The BatterPro stays cool so the batter bonds. The SuperFlex breads delicate cuts without breaking them down. The ProTherm holds fry temp through moisture release.

If your eggplant is soggy, your line isn't holding the variables.

Some lines filter hourly. Some lines filter at the end of shift. Some lines don't filter at all. If any of these are you ... your product is paying for it.

This is where margins slip.

The EzFlow runs continuously at 50GPM. It filters down to one micron and pulls sediment out before it cooks into FFAs. The last fry of the shift should look like your first fry of the day.

- Continuous filtration with no line stops
- Real-time monitoring on chamber pressure, oil temp, paper, and gasket condition
- Sediment removed before it turns into a problem

Pair the EzFlow with your fryer line and run clean, start to finish.