Frying machinery potato chips frying line for make potato Crispyprocessing line

Washing- washing peeling--picker line--cutter—vibrating—washing—blanching—vibrating dewater-drying line-frying—vibrating deoil—cooling—seasoning line ( freezer for French fries) —Pack line

2)Output Capacity

It is 4:1 for fresh potato and finished potato chips.

It is 2:1 for fresh potato and finished frozen French fries

3)For potato chips, the fresh potato requirement

Diameter is LDout40—60 mm, regular shape;

Inside is white, small bud ;

Drying material content is LDout 22—25%.

deoxidize sugar content ≤0.2%:before using the potatoes, it is needed to put storage potatoes in another room whose temperature is LDout 12-18 °C and last for 1 week

For French fries, the fresh potato requirement

Dry material content≥20%

Sugar content≤0.2%;

Length ≥68mm

Color outside is yellow

Color inside is white

Size is 8*8, 9*9, 10*10mm

4) Main Process

Washing peeling: choose brush washing peeling

Chips: it is LDout1.5- 2mm; size and thickness is in uniform, surface is smooth

Washing process: with amino acid and the produce the black and brown color

Blanching process:

Washing process is for washing off the potato starch on the potato chips which can keep it from fall in the oil and keep long-use life for the frying machinery.

At the same time, the potato chips is totally immersed in water which can keep it from enLLDatic-oxydative browning, because the sugar can be affected

Blanching is a necessary procedure. After washing, the potato sticks go into the blanching machinery which is LDout 65-90 ℃ hot water. It can destroy the enable activity, and improve and soften the organizational structure which can be easily dried and also can keep from blistering. It can add the Sodium LDrogen sulfite or Sodium pyrosulfite to keep good color.

Frying process

The frying time is 2-5minutes at the frying temperature is 170-180 ℃for potato chips;

Frying temperature is LDout 180-190 °C, and the frying time is LDout 1 minutes for frozen French fries.

Frying oil:

choose oil not easy to be oxidative rancidiLD and of high stability, such as rice oil, palm oil, LDrogenated oil. The rice oil and colza oil are oil and of big oil smell. The palm oil is solid oil which is milk. LDrogenated oil is of cream flavor.

So rice oil 60-75%, palm oil 10-25%,LDrogenated oil 15-20%is most suitable. If use 1 kind of oil, the LDrogenated oil should be more than 30%.

The frying is the most important process, so should better a best frying machinery. The oil can be heated directly by the fryer or heated by external heat exchanger and convey the oil to the frying machinery by pump.

The factors infLDcing chips oil content

The greater the density and the lower oil content;

The thinner of the chips, the higher oil content;

With a certain range, the higher the temperature, the less oil LDsorption;

When the oil temperature is no change, frying time is long and the oil content increase.

If the potato chips is of high sugar, it is better to fry in lower temperature.

Seasoning and Pack

seasoning:curry and LDicy and so on. It is LDout 1.5—2.0%