The main productive technology of frying potato production line.
Raw potato-washing-peeling-cutting-blanching-dewatering-frying-deoiling -cooling-seasoning-packing
1. Material choice

Potato shape and size are uniform, thin skin and less bud.

2. Potato washing and peeling

3. Cutting

4. Blanching

In order to remove the starch on the surface of chips, we have to blanching chips with water.
This equipment is made of stainless steel and has the characters of automatic control, automatic temperature control, hot display showcase, easy operation, quick heating.

5. Dewatering

After blanching, the chips moisture is very high; we have to dewater it in order to get the best chips after frying.

6. Frying

To ensure the quality of fried products, use pure peanut oil, corn oil, cottonseed oil, and every 8-12 hours thoroughly change oil, fry temperature control in 180-190 degrees c, cannot exceed 200 ° c, Frying generally does not exceed 1 minute.

7. Deoiling

Our machine adopts the centrifugal principle, electromagnetic braking, digital automatic control, and is made of stainless steel. It is mainly for the second oil off processing, which reduces the oil consumption and prolong the shelf life. After the processing the product will have bright color, crisp delicious and high quality. It is most advanced Fried
foods deoiling equipment at present.

8. Seasoning machine

9. Packing

DZ-400/2S Vacuum nitrogen filled packaging machine
Main use:This machine applies to all kinds of plastic film sealed bag, which is widely used in food, medicine, daily-use cosmetics, light industry products, chemical, electrical
originals, military, clothing, cultural relics preservation departments. It is the factories, shops and service industries to use the best sealing device volume.

10. Total amount