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Automatic Potato Chips making machines
Washing- washing peeling--picking line--cutter—vibrating—washing—blanching—vibrating dewater-drying line-frying—vibrating deoil—cooling—seasoning line ( freezer for French fries) —packing line
2)Output capacity
It is 4:1 for fresh potato and finished potato chips.
It is 2:1 for fresh potato and finished frozen French fries
3)For potato chips, the fresh potato requirement
Diameter is about40—60 mm, regular shape;
Inside is white, small bud ;
Drying material content is about 22—25%.
deoxidize sugar content ≤0.2%:before using the potatoes, it is needed to put storage potatoes in another room whose temperature is about 12-18 °C and last for 1 week
For French fries, the fresh potato requirement
Dry material content≥20%
Sugar content≤0.2%;
Length ≥68mm
Color outside is yellow
Color inside is white
Size is 8*8, 9*9, 10*10mm
4) Main Process
Washing peeling: choose brush washing peeling
Chips: it is about1.5- 2mm; size and thickness is in uniform, surface is smooth
Washing process: with amino acid and the produce the black and brown color
Blanching process:
Washing process is for washing off the potato starch on the potato chips which can keep it from fall in the oil and keep long-use life for the frying machine.
At the same time, the potato chips is totally immersed in water which can keep it from enzymatic-oxydative browning, because the sugar can be affected
Blanching is a necessary procedure. After washing, the potato sticks go into the blanching machine which is about 65-90 ℃ hot water. It can destroy the enzyme activity, and improve and soften the organizational structure which can be easily dried and also can keep from blistering. It can add the Sodium hydrogen sulfite or Sodium pyrosulfite to keep good color.
Frying process
The frying time is 2-5minutes at the frying temperature is 170-180 ℃for potato chips;
Frying temperature is about 180-190 °C, and the frying time is about 1 minutes for frozen French fries.
Frying oil:
choose oil not easy to be oxidative rancidity and of high stability, such as rice oil, palm oil, hydrogenated oil. The rice oil and colza oil are liquid oil and of big oil smell. The palm oil is solid oil which is mild. Hydrogenated oil is of cream flavor.
So rice oil 60-75%, palm oil 10-25%,hydrogenated oil 15-20%is most suitable. If use 1 kind of liquid oil, the hydrogenated oil should be more than 30%.
The frying is the most important process, so should better a best frying machine. The oil can be heated directly by the fryer or heated by external heat exchanger and convey the oil to the frying machine by pump.
The factors influencing chips oil content
The greater the density and the lower oil content;
The thinner of the chips, the higher oil content;
With a certain range, the higher the temperature, the less oil absorption;
When the oil temperature is no change, frying time is long and the oil content increase.
If the potato chips is of high sugar, it is better to fry in lower temperature.
Seasoning and packing
seasoning:curry and spicy and so on. It is about 1.5—2.0%
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