French Fries Production Line

The elevator is equipped with a soaking tank to moisten the potato skin, accelerate the shedding of soil from the skin, and lift and transport the potatoes to the next production stage.

Potatoes are pushed forward by the spiral blade in the cleaning tank, rubbed in contact with the brush, and then jets water from the upper high-pressure nozzle, so as to achieve continuous cleaning and peeling effect.

By manually picking and trimming the quality of potatoes, low-quality potato parts are removed.

Potatoes are lifted into the potato cutter for cutting processing, and the size of the fresh fries can be adjusted by changing the blade and adjusting the thickness of the cross cutting.

Fresh fries enter the bubble cleaner through a hoist, and high-pressure water flow and bubble rolling cleaning remove starch from the surface of the fries.

Blanching and shaping the cleaned fresh fries to prevent discoloration and further reduce the starch content in the fries.

It uses high-pressure wind from a fan to remove moisture from the surface of fresh fries, effectively preventing splashing during frying and shortening frying time. It can also be used for oil draining and cooling after frying process.

Frying dried fresh fries with high thermal efficiency. The equipment's heat source can be gas or electric heating, and the frying temperature and time are independently controllable.

Remove the oil on the surface of French Fries after frying, and perform air cooling to cool down, which is convenient for subsequent freezing.

The de-oiled French fries are quickly frozen through a quick freezing device to prevent surface freezing and the formation of large ice crystals, in order to maintain their quality and nutritional content.

Sprinkle powder and season the French fries after oil removal and cooling, stir evenly and add flavor. By changing the powder, different flavors of French fries can be made.

It quantitatively weighs and packages the finished French fries for convenient transportation.