Potato Chip Production Line Process Flow，French Fries Processing Line: Key Machines from Washing to Packaging

1. Raw Material Selection: Choose fresh potatoes with high dry matter content. The potatoes should be of pure variety, with shallow eyes, regular shape, no mold, rot, sprouting, or pest damage, and a diameter between 50–70 mm.
2. Cleaning: Use a drum-type washing machine to remove dirt, stones, and other impurities from the raw materials.
3. Peeling: Adopt mechanical friction peeling, with a batch input of 30–40 kg. Peeling time depends on the freshness of the potatoes, generally 3–8 minutes. The peeled potatoes should have completely removed skin and a smooth surface. Over-peeling should be avoided to minimize material loss.
4. Trimming: Remove inedible parts such as eyes and mold, and reshape irregularly shaped potatoes.
5. Slicing: Feed the potatoes evenly into a slicer. The slicing thickness should be between 1–2 mm.
6. Rinsing: Soak the sliced chips in water to prevent oxidation and browning due to air exposure. This also washes away surface-free starch, preventing it from dissolving into the frying oil and extending the oil’s lifespan.
7. Color Protection: The temperature of the color-protection solution should be maintained at 80–100°C to deactivate enzymes and improve tissue structure. The blanching time is typically 1–2 minutes. A small amount of additives is added to the solution.
8. Dehydration: Use a spreading machine to separate stacked slices and remove surface moisture to reduce frying time and lower the oil content in the final product.
9. Frying: Evenly feed the slices into the fryer. The oil temperature should be controlled at 180–200°C, and the slices should pass through the fryer within 2 minutes. Palm oil is commonly used for frying due to its high stability, long shelf life, and excellent shortening properties, making it ideal for deep-frying.
10. De-oiling: After frying, the chips are passed through a vibrating de-oiling machine to remove excess surface oil, extending the product’s shelf life.
11. Seasoning: The chips are flavored using a seasoning machine to create various tastes, such as chicken, beef, spicy, or barbecue flavors.
12. Cooling: The seasoned chips are cooled to room temperature before packaging.
13. Weighing & Packaging: The product must be quantitatively packaged, with a net weight error of less than ±10%. To prolong shelf life, aluminum-plastic composite vacuum nitrogen-flushed packaging is commonly used.

Equipment Required for French Fries & Potato Chips Production Line

1. Elevator/Conveyor: Used for lifting and transporting raw materials, reducing labor costs, and improving efficiency.
2. Washing & Peeling Machine: Continuously cleans and peels potatoes, enhancing production efficiency.
3. Slicing Machine: Cuts potatoes into uniform slices; thickness affects texture and frying time.
4. Rinsing Machine: Removes surface starch and impurities, improving chip quality.
5. Blanching Machine: Pre-treats slices with high temperature to reduce oil absorption during frying and ensure uniform shape.
6. Cooling Conveyor: Rapidly cools blanched slices to prevent overcooking and sticking.
7. Air Dryer: Uses high-pressure air to remove surface moisture, preventing oil splatter and shortening frying time.
8. Frying Machine: Fries slices at optimal temperature to achieve crispiness.
9. De-oiling Machine: Removes excess oil from fried chips, reducing greasiness.
10. Seasoning Line: Applies flavorings according to product recipes for unique tastes.
11. Packaging Machine: Automatically packages seasoned chips in bags, cans, or other formats.

These highly automated production line devices minimize manual intervention, improving efficiency and product quality. Advanced control systems ensure precise parameter adjustments at each stage, guaranteeing consistent quality and taste for every chip.

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