Potato Chips Production Line

1.Potato Washing and Peeling: The process begins with the cleaning and peeling of the raw potatoes. With the help of roller cleaning stone removal machine and brush peeling machine, this stage can remove dirt, impurities, and the outer skin of the potatoes.

2.Potato Slicing: The peeled potatoes are sliced into thin, uniform slices by the slicing machine. Consistency in thickness is important to ensure even frying and consistent product quality. Our slicer has the features of smooth surface, fast cutting, easy cleaning and simple operation, which can save manpower and cost.

3.Air Bubble Cleaning: The cleaning time is 30-40 s. During the cleaning process, the starch and sugar on the surface of potato chips can be removed to prevent the deterioration of the oil body and prolong the service life of the oil.

4.Blanching: Blanching is a necessary procedure. Put the potato slices into the blanching machine with a water temperature of about 65-90℃, which can destroy the enzyme activity, improve and soften the tissue structure, make it easy to dry, and also prevent frying and foaming.

5.Drying: Drying the moisture on the surface of the potato chips can effectively reduce the oil content of the potato chips during frying, improve the taste of the potato chips, and reduce the energy consumption of frying.

6.Frying: The frying time is 2-3 minutes and the frying temperature is 170-180℃. The dried potato slices are deep-fried in oil at controlled temperatures until they become crispy and golden brown.

7.Seasoning: After frying, the chips can be seasoned with various flavors such as salt, spices, or other flavorings. This can be achieved through a seasoning drum machine.

8.Packaging: The final step is to package the potato chips into bags, pouches, or containers. 420 type automatic packaging machinery ensures proper sealing and protection of the product to maintain freshness and extend shelf life.