Many people just have French fries business ideas, and then need to find information for fries business, so what equipment is needed for French fries business production? The production process of French fries production line mainly includes washing, peeling, cutting, blanching, dehydrating, frying, deoiling, quick freezing, packaging, etc. And according to different customer needs, French fries production line can be customized into semi-automatic and fully automatic potato chips, with output ranging from 70kg/h to 3000kg/h. This article introduces different equipment of frozen french fries production line in detail.

1. Fresh potato inspection: Select potatoes with no mold, worm eyes, or deterioration, shallow buds, and smooth surfaces. Remove potatoes with green sprouts and shrunken skin. The reducing sugar content of potatoes should be less than 0.3%. If the reducing sugar content is too high, they should be placed in an environment of 15 to 18°C ​​for 2 to 4 weeks.
2. Potato Washing and Cleaning Machine: Use hydraulic and spiral mechanisms to clean the potatoes.
3. Potato Peeling Machine: In order to improve production capacity and ensure product quality, mechanical peeling should be used. When peeling, avoid excessive peeling, which will increase raw material consumption and affect product output.
4. Fries Cutting Machine: Rinse the peeled potatoes with water to wash off the potato skin and residue adhering to the surface, and then use a conveyor belt to feed them into cutting machine to cut them into strips. The size of potato strips is generally 1/4, 3/8, or 1/2 inches.
5. Rinse and blanching Machine: The purpose of rinsing is to wash away the starch on the surface to prevent the product from sticking or oil contamination during frying. The purpose of blanching is to inactivate the enzymes in the potato fries to prevent enzymatic browning from affecting the product quality.
6. Fries Drying Machine: The purpose of drying is to remove excess moisture on the surface of the potato fries, thereby reducing oil loss and decomposition during frying, while keeping the blanched potatoes fries. However, care should be taken to avoid excessive drying that causes sticking. Compressed air is usually used for drying.
7. Potato Fries Frying Machine: The dried potato strips are conveyed to the frying equipment by a conveyor belt for frying. The oil temperature is controlled at 170-180°C and the frying time is about 1 minute.
8. Quick freezing Machine: After being pre-cooled, the fried product is quickly frozen in a quick freezer. The quick freezing temperature is controlled below -36°C to ensure that the center temperature of the potato product drops below -18°C within 18 minutes.
9. Refrigeration: The quick-frozen potato products should be quickly bagged and boxed, and then stored in a freezer below -18°C.