High Effieicency Small Fresh Potato Chips Making Machine with Low Price
Semi-automatic Fresh Potato Chips Making Machine Introduction
1.As a kind of worldwide popular snack, fried potato chips producing is certainly in large demand.
2.We food machinery supplier offers several Fresh Potato Chips Making Machine
which contain fully automatic Microwave Chips Maker and semi-automatic Microwave Chips Maker .
3.Our semi-automatic Fresh Potato Chips Making Machine of 8 independent machines with the capacity of 30kg/h, 60kg/h and 150kg/h.
Fresh Potato Chips Making Machine Procedure
Semi-automatic Fresh Potato Chips Making Machine the flowchart includes the following steps:
Fresh Potato—Washing &peeling—Cutting—blanching—Dewatering
The following is our Fresh Potato Chips Making Machine flowchart:
1. Washing and peeling is the first step.
Potato washing and peeling machine are specially designed and hardly no damage to potatoes .
Then it discharges potato strips automatically.
2. Equipped with sharp blades, the potatoes are cut uniformly and evenly by a potato chips machine which can also process carrots, sweet potato and other root vegetables.
3. The potato slice blanching machine is to wash out the starch on the surface of the potatoes and avoids the potato chips sticking.
4. Then the dewatering step is to help reduce moisture and make them easy to fry.
5. Frying can reduce the moisture to 2% and get the crispy potato chips.
We offer the pure peanut oil and change the continuous working oil every 8-12 hours.
6. The fried potato chips are placed on the draining oil belt to fish out the spare oil.
7. The flavoring machine is used for seasoning the fried potato chips.
Whichever flavor is needed totally depends on yourself.
8. The vacuum nitrogen packaging machine is ready here to ensure the high efficient packing.
As fried potato chips are fragile, the nitrogen is necessary to keep food fresh, tasty and without damage.
60-70kg/h Microwave Chips Maker
Washing & Peeling
Potato Cutting machine
Suggestions About The Fresh Potato Chips Making Machine
1. This potato chip machines area for a capacity of 30/60/150kg/h is respectively 50/80/150 square maters.
2. The proportion of potatoes and output potato chips is 3.5:1.
3. The formula should be added during balancing process, suitable blanching temperature is 70°C, blanching time is 7-15 minutes.
4. Frying time for potato strips and potato chips is respectively 6/3 minutes. Frying temperature is 180 °C.
5. One worker can operate 2 sets of machines.
Whenever you are interested in our products, please don't hesitate to contact with us !
Zhengzhou Azeus Machinery Co., Ltd
Mobile/ WhatsApp/WeChat: 15036019330
Email: sales2 at azeusmachinery.com
As a leader in the food machinery industry ,we adhere to the principle of honest and trustworthiness all the time,and have a good reputation on the international market.Over the years, we explore and research in extrusion technology, so that the screw extrusion technology application areas are more extensive. Our single and double screw device has been used in the production of snack foods, breakfast cereals: corn chips, fried food, bread crumbs, soybean tissue protein, pet food, over 20 different functions and yield of the production line for choice; also can manufacture special designed according to special requirements the user's.Our products sell well both at home and abroad.Such as Gemany,Italy,Holland,Spain,Russia,Canada,USA,Mexico,Columbia,Japan,SouthKorea,Uzbekistan,Egypt,South Africa and so on.Welcome your enquiry.
3333333 professional production 111111.11111111 is a continuous feeding operation. 22222 production can be used for cattle feed processing, sheep feed processing, horse feed processing, rabbit feed processing, poultry and poultry feed processing, is a new type of small household particle machine, can also be used as feed processing plant Special particle machine, no dust, add the mixed powder feed into the hopper when working, no heating, no water, no drying, once formed by extrusion, the surface of the processed particles is smooth, the hardness is moderate, and the internal curing is deep and transparent. Starch gelatinization, protein coagulation and degeneration, improved nutritional value and digestion and absorption capacity,
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