French Fries Equipment Manufacturer's Production Process

 

Fresh potato selection -- cleaning peeling -- cutting or slicing -- blanching -- drying -- frying -- pre-cooling -- quick freezing -- packaging -- freezing

 

(1) Fresh potato selection: Select potatoes with no mold, no insects, no deterioration, shallow buds and smooth surface, and remove potatoes with green sprouts and dried skin.

(2) Cleaning and peeling: In order to improve production capacity and ensure product quality, it is advisable to use brush roller washing peeling machine. The factory French fries production line does not increase the consumption of raw materials.

(3) Cut finger chips: The peeled potatoes are rinsed with water, washed off the surface-adhered potato skins and residues, and then sent to a french fries cutting machine by a conveyor belt to cut into strips.The potato strips are generally cut to be about 3 mm.

(4) Rinsing and blanching: The purpose of rinsing is to wash away the starch on the surface to avoid sticking of the product or oil contamination during the frying process. The purpose of blanching is to inactivate the enzymes in the potato strips and prevent the enzymatic browning from affecting the quality of the product.

(5) Drying: The purpose of drying is to remove excess moisture on the surface of the finger chips, thereby reducing the loss and decomposition of the oil during the frying process.

(6) Deep-fried: The dried finger potato chips are fed into the fryer through the hoist machine for frying. The oil temperature is controlled at 170-180 °C, and the frying time is about 1 min.

(7) Quick freezing: After being pre-cooled, the fried product is frozen in the quick-freezing machine, and the quick freezing temperature is controlled below -36 °C to ensure that the central temperature of the potato product falls below -18 °C within 18 min.

(8) Refrigeration: The frozen potato products should be quickly bagged, boxed, and stored in a freezer below -18 °C.