Traditionally, producing Laccha Paratha requires 35 or more workers to handle dough pre-processing, sheeting, and packaging. ANKO's large-scale integrated production line, which connects machines through robotic arms and conveyors, achieves the same daily output of 40 thousand pieces with just 12 operators, significantly addressing the industry’s deficit in man-power.

A report from Quality Assurance Magazine indicates that the average cost to train a frontline employee exceeds 10 thousand American dollars and the food industry experiences a high turnover rate of 40%, leading to substantial long-term labor maintenance costs for businesses.

ANKO's machines feature an automatic memory function, reducing operational losses from new hires and improving overall line stability and consistent high output. This factory solution also reduces reliance on manual labor not only helping to address staffing challenges but also enhancing the long-term profitability of food factories.

ANKO assisted a large Bangladeshi food group in implementing the LP-3001 Automatic Layer & Stuffed Paratha Production Line, increasing daily production from 12 thousand to 100 thousand pieces, a production capacity increase of over 700%. Traditional paratha production is difficult for many food factories to standardize and mass-produce due to its complex production process. Mainly due to its lamination process, involving repeated folding, oiling, coiling and controlled resting time to achieve a distinct, flaky, crispy, and visibly layered structure. Without it, the texture will be far from authentic. The reliance on skilled craftsmen for these techniques can lead to high operational costs and inconsistent production due to unpredictable human error.

ANKO's paratha production process deploy machine modules to automate folding and oiling, incorporates dough resting time and temperature and humidity control systems, that reliably produce 36-layer paratha, transforming key techniques that were previously reliant on manual labor into a repeatable and controllable automated process.

This proven success increases production and mimics the handmade texture, helping brands address the challenges of complex production processes and the difficulty of automation. Therefore, granting companies to dispatch more orders and increase their market coverage.

According to the U.S. Bureau of Labor Statistics, over 50% of jobs in the food manufacturing industry require high physical strength. Long hours of handling raw materials and repetitive operations are the primary reasons for high labor turnover.

Food factories need to upgrade their entire process, from front-end material preparation to mid-stage forming and baking, and back-end cooling, packaging, and quality control inspection, to enhance product consistency and food safety control. ANKO uses integrated production lines and intelligent production line configurations to reduce the workload of on-site employees, allowing machines to replace high-energy-consuming tasks and stabilize production.

The company has launched four integrated production lines for burritos, tortilla wraps, lachha paratha, and plain paratha. These lines can be customized to meet different national regulations, factory space, and raw material requirements, helping customers address operational pain points such as labor shortages, factory expansion pressures, and product standardization.

Four Major Tortilla Production Lines

Source: Impact, Quality Assurance Magazine