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Specifications: french fries processing line
French fries processing line
Description:
Product Ratios: 2(Raw materials):1(End Products) for frozen French Fries.
Flow chart:
Raw material preparation: conveyor1-washing -Washing and peeling----checking line 1----cutting--Bubble washing---blanching---second blanching---vibrating dewater--drying ---frying---de-oil--cooling—vibrating machine 2--freezing--packing
Each process:
The washing 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.
The blanching process: 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.
Frying process: it is the most important process for the whole line. From test, we find it that the low-temperature frying needs long frying time which is high-oil content because of slow water losing in the potato strips. It is better to high-temperature frying but should be lower than 200°C. It can accelerate fat decomposition which can produce fatty acid. It will be shorten the oil using life.
Our advantages:
1. More than 10 years experience
2. Professional and international team
3. Top technology; highest quality
4. Open and innovative idea
5. Lifetime technical advice
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