Potato chip production
The potatoes as raw materials are first peeled and cleaned.
The washed potatoes are transferred to a steam peeler or a mechanical peeler for peeling. Then enter the second washing machine and wash the potato skin remaining on the surface of the potato. The washed potatoes are transported to a test bench for manual sorting and finishing of the peeled potatoes.
The belt conveyor feeds the peeled potatoes into the slicer. The potatoes are cut into the desired slices. The free starch is washed with water.
The washed potato chips are sent to a blanching machine for blanching, and the potato chips from the washing and blanching carry a large amount of attached water. Using a vibrating screen with a strong wind, the individual chips are separated and the attached water is blown dry. It is then transferred to a fryer to reduce the moisture content of the chips from 80% to 2% to give a crispy product. The oil content of the fried chips is between 30% and 40%. After frying, the chips are transferred to a drain conveyor to drain the oil remaining on the surface of the product. The fried potato chips are conveyed to a drum seasoning machine to season the potato chips, and different seasonings are added according to different products. The seasoned chips are then transferred to the packaging shop to package the product in the desired size and shape.