Instruction:

The potato chips production line is an automated production line used to process potatoes into fried potato chips, enabling continuous operations from raw material processing to finished product packaging. Here is a detailed introduction:

● Cleaning and Peeling: Remove sediment and impurities from the surface of potatoes through a cleaning machine, then peel off the outer skin with a peeling machine (usually brush-type or steam-type).

● Slicing: Manually or mechanically trim to remove eyes and defective parts, then use a slicer to cut into potato chips of uniform thickness (usually 0.8-2 mm).

● Rinsing to Remove Starch: Put the potato chips in water for rinsing to remove excess starch on the surface, avoiding sticking and excessive browning during frying.

● Dehydration: Remove surface moisture from the potato chips through a centrifuge or air dryer to shorten frying time and reduce oil splashing.

● Frying: The potato chips enter a continuous fryer and are fried with vegetable oil or animal oil. The temperature (generally 160-180°C) and time are controlled to make the potato chips crispy.

● De-oiling: After frying, remove excess oil on the surface by centrifugation or air blowing to reduce greasiness.

● Seasoning: According to taste requirements, add seasonings such as salt, chili powder, and barbecue powder through a seasoning machine to ensure even seasoning.

● Cooling: Let the seasoned potato chips cool naturally or by forced cooling to facilitate subsequent packaging.

● Packaging: Qualified potato chips are processed by an automatic packaging machine to complete processes such as metering, bag making, filling, sealing, and coding.

Technical Parameters

Video