Automatic Small Scale Potato Chips Making Machine 150 kg/h

Raw material selecting - Washing and peeling - Slicing - Washing - Precooking - Cooling and blanching for color protection - Dehydration - Frying - Seasoning Cooling - Packaging

 

1. Raw material selection: In order to obtain good-quality fried potato chips and reduce raw material consumption, it is necessary to select the potatoes required by the compounding process. Therefore, it is required that the raw material be a potato with a neat tuber shape, a relatively uniform size, thin skin anda uniform color, a small number of buds and eyes, a relatively high relative density, a high starch and total solids content, a low sugar content, and a relatively uniform cultivation soil environment.

2. Washing: Place the potatoes in a roller sorter and wash away the surface sediment. Washing is an important measure to reduce impurity contamination and reduce microbial contamination and pesticide residues. According to the size of the diameter of the different grading, choose a relatively uniform size.

3. Peeling: The potato is heated at 100°C-120°C in a 10% sodium hydroxide solution, and the softened skin is removed with a rubber disc. This ensures the morphology of the potato, saves water, and reduces product loss. The concentrated skin paste is easy to handle.

4. Slicing: Manual slicing causes unevenness, generally use potato cutting machine for automatic slicing. The slice thickness depends on the moisture content of the storage time of the tuber harvest season. The freshly harvested potato tubers are plump and have high water content. The slice thickness is controlled at 1.8-2.0 mm. Long storage time, large evaporation of water, high tuber solids content, slice thickness of 1.6-1.8 mm is preferred.

5. Washing: The cut potato chips should be placed in the rinsing machine to wash the surface of the starch with water, so that not affect the frying effect.

6. Pre-cooking: Pour the washed potato chips into boiling water for 2-3 minutes, boil until the slices are cooked and not bad, and the tissue is relatively transparent and loses the hardness of the potatoes. The purpose is to destroy the activity of the enzyme in the potato, prevent high-temperature browning during frying, and at the same time lose the internal moisture of the tissue, making it easy to dehydrate.

7. Cooling and protection: Immediately pour the pre-cooked potato chips into a cold water bath to prevent the potato chips from being softened by heat. At the same time, in order to prevent potato chips from becoming brown or red at high temperatures, appropriate amounts of citric acid and sodium metabisulfite are needed to protect the color.

8. Coloring: In order to improve the flavor of fried potato chips, increase the appearance color of the potato chips, increase the appetite of consumers, and add 1% to 2% of salt and add a certain amount of pigment citric acid to the color-protected potato chips. Soak in the pool for another 10 to 20 minutes so that the salty taste and the pigment penetrate into the whole piece, making the fried potato chips salty and suitable. The appearance is good.

9. Dehydration: The potato chips that meet the process requirements for salting and coloring are picked up from the pool and poured into the dewatering machine.Take off part of the free water. Because the surface of potato chips is too watery, the surface is blistering when fried and the oil in the foam is present. The higher the dehydration of the potato chips, the better frying effect.

10. Frying: Using water-oil mixed frying machine, because the proportion of water and oil is different, the water is on the bottom and the oil is heated to make potato chips in the upper layer. The fats and oils used to fry the potato chips are made of palm oil that is resistant to high temperatures and does not volatilize and is not susceptible to deterioration. Practice has proved that the oil temperature of 210 °C -230 °C, the crisp color of potato chips, the surface of less oil, low fuel consumption If the temperature is lower than 200 °C, fried, potato chips surface color, Oil content, affect product quality. To prevent rancidity of oils and fats, 0.1% 0.2% antioxidant is often added to palm oil to extend the shelf life of the product.

11. Seasoning cooling: The automatic flavoring machine is used, and the seasoning drum is made of stainless steel. The potato chips are evenly turned during the rotation of the drum. The seasoning is evenly performed to satisfy the tastes of different consumers by using the tumble or spray method.

12. Packing: After being seasoned and cooled to normal temperature, according to different design requirements, use an inflatable packaging machine to bag, weigh, package, and finally store sales.

 

This is the production process of the above automatic potato chips and fries making machine, and the specific situation of telephone consultation.

1. Our company implements one-year free warranty on products sold and promises for lifetime maintenance.

2. The company is responsible for on-site installation and commissioning of the equipment sold. Guarantee equipment is in accordance with customer needs, new products

3. Provide specific training for demanding technical personnel to facilitate the normal operation and operation of the equipment.

4. Equipment factory with instructions, company promotional materials, maintenance cards and certification We sincerely welcome new and old customers visit, to discuss cooperation.