Potato Finger Chips Production Line Machinery

French frie is a kind of food that is made from potatoes and cut into strips and fried. French fries are a kind of food that can be made at home or processed on the factory assembly line. Making at home is only suitable for small batches and occasional consumption by families. If mass production is also available, only factory assembly lines can be used.

French Fries Production Line 
The design of this production line considers the energy-saving design and heat recycling, and reduces energy consumption as much as possible. It can usually save more than 20%. The circulating water, waste residues and other pollutants are discharged outside the workshop through the self-distribution conveyor system for unified treatment to maintain the workshop’s environmental hygiene . The installation and positioning adopts segmented positioning, arranged according to the size and characteristics of the workshop, and better use of the workshop workshop to achieve the economic and aesthetic design effect of the modern production workshop.

Process of Finger Chips Line 
Flowchart
Potato-peeling-cutting strips-cleaning-striping machine-cleaning machine-rinsing machine-blanching machine-cooling machine-air-drying-frying-de-oiling-air-drying-quick freezing-packaging-finished products
a. Cleaning
It is mainly divided into two parts: peeling and cleaning. The main equipment is automatic peeling cleaning machine and bubble cleaning machine. In this step, the potatoes are peeled and washed again to reach the cleanliness standard.
b. Cutting
After cleaning and picking, the potatoes will automatically enter the cutting machine for cutting. The machine absorbs the advantages of similar products, has the advantages of reasonable structure, high efficiency, energy saving, simple operation, etc. The thickness of the cut material is uniform, beautiful, and less material consumption.
c. Removal
Sieve the cut French fries to eliminate unqualified products
d. rinse
Wash starch on the surface of french fries
e. blanching
After rinsing, the french fries enter the blanching stage for color protection and sterilization
f. cooling
Quickly cool the blanched french fries to avoid the waste heat destroying the nutrients in the raw materials, and also to avoid microbial re-contamination and mass reproduction.
g. air-dried
Air-drying the residual moisture on the surface of the French fries after blanching can maintain the original state of the French fries to a greater extent
h. Fried
Using oil-water separation frying machine, the temperature can be controlled to keep the original taste
i.
Air-dry the fried french fries to avoid the residual oil residue affecting the taste and taste of the french fries.
j. Quick Freeze
k. packaging
Using automatic weighing packaging machine, fast speed and high efficiency.