News Details

• 2025-09-25

Visiting our customer's French fries machine workshop

Pushing open the door of the frozen French fries workshop with a daily production capacity of 1 ton, the metallic sheen of stainless steel equipment and the soft hum of mechanical operation greet you instantly.

In the raw material area, high-quality potatoes are conveyed by a hoist into a steam peeler, where their skins are removed through the combined action of steam, brushes and water flow, achieving a peeling rate of over 99%. Afterwards, the potatoes are sent to a strip cutter and precisely cut into 9mm square strips; substandard pieces are automatically sorted out by a vibrating sieve.

In the blanching machine, hot water at 85℃ eliminates excess starch. Immediately afterwards, a air-drying line blows off surface moisture to prevent splattering during frying. On the 170℃ frying line, the fries gradually turn golden brown, and an oil-removing machine quickly removes excess oil using high-pressure air. In front of the most crucial liquid nitrogen freezing line, the fries are instantly cooled to -18℃, and their freshness is locked in within 30 minutes as they pass through the ice crystal formation zone.

At the end packaging area, fully automated equipment handles bagging and date printing. Each bag of fries undergoes a 360° inspection by an optical sorter to ensure no defects. The entire process only requires a few workers for monitoring, and 1 ton of fresh fries is transformed into quality products supplied to fast-food chains along this production line.