Línea de producción de papas fritas

This potato chips production line consists of lifting feeder — roller cleaning stone removal machine — lifting machine — brush peeling machine — manual selection conveyor belt — quantitative lifting feeder — slicing machine — air bubble cleaning machine — air blown stranding machine – rotary type continuous frying machine – lifting selection conveyor — vibration feeder – roller mixing machine — finished product conveyor –420 type automatic packaging machine — air pressure Mechanism nitrogen machine – metal detector – sealing machine.

Proceso de trabajo
1.Potato Washing and Peeling: The process begins with the cleaning and peeling of the raw potatoes. Con la ayuda de la máquina de eliminación de piedras de limpieza de rodillos y la máquina peladora de cepillos, Esta etapa puede eliminar la suciedad, Impurezas, y la piel exterior de las patatas.
2.Potato Slicing: The peeled potatoes are sliced into thin, uniform slices by the slicing machine. Consistency in thickness is important to ensure even frying and consistent product quality. Our slicer has the features of smooth surface, fast cutting, easy cleaning and simple operation, which can save manpower and cost.
3.Limpieza de burbujas de aire: El tiempo de limpieza es de 30-40S. Durante el proceso de limpieza, the starch and sugar on the surface of potato chips can be removed to prevent the deterioration of the oil body and prolong the service life of the oil.
4.Blanqueo: El escaldado es un procedimiento necesario. Put the potato slices into the blanching machine with a water temperature of about 65-90℃, que puede destruir la actividad enzimática, Mejorar y suavizar la estructura del tejido, make it easy to dry, and also prevent frying and foaming.
5.Secado: Drying the moisture on the surface of the potato chips can effectively reduce the oil content of the potato chips during frying, improve the taste of the potato chips, y reducir el consumo de energía de la fritura.
6.Fritura: El tiempo de fritura es 2-3 minutos y la temperatura de fritura es de 170-180 °C. The dried potato slices are deep-fried in oil at controlled temperatures until they become crispy and golden brown.
7.Seasoning: Después de freír, the chips can be seasoned with various flavors such as salt, spices, or other flavorings. This can be achieved through a seasoning drum machine.
8.Embalaje: The final step is to package the potato chips into bags, Bolsas, o contenedores. 420 La maquinaria de envasado automática garantiza un sellado y una protección adecuados del producto para mantener la frescura y prolongar la vida útil.