Banana Chips Production Line

Blanching：Blanching is a necessary procedure. Put the banana  into the blanching machine with a water temperature of about 60-80℃, which can destroy the enzyme activity, improve and soften the tissue structure, make it easy to dry, and also prevent frying and foaming.

Peeling: The process begins with the peeling of the banana. With the help of banana peeling machine, the peels can be effectively removed without damaging the banana flesh.

Slicing: The peeled bananas are sliced into thin, uniform slices by the slicing machine. Our slicer has the features of smooth surface, fast cutting, easy cleaning and simple operation, which can save manpower and cost.

Frying: The frying time is 2-3 minutes and the frying temperature is 160-180℃. The dried banana slices are deep-fried in oil at controlled temperatures until they become crispy and golden brown.

De-oiling：Processed banana slices need to be drained, using a dehydrator to remove excess moisture and make them easier to fry.

Sugar soaking: Coat banana slices with syrup.

Frying：Second frying.

De-oiling：Processed banana slices need to be drained, using a dehydrator to remove excess moisture and make them easier to fry.

Cooling：Use a fan to cool banana slices.

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

Packaging: The final step is to package the banana 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.