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Introduction
A combined line for producing French fries (sticks) and potato chips (crisps/slices) from raw potatoes.
Process Flow
● Peeling: Removes potato skins (e.g., steam/abrasive peelers).
● Slicing/Sorting: Cuts potatoes into fries (sticks) or chips (thin slices); sorts by size/quality.
● Washing: Rinses off excess starch.
● Blanching: Short hot water/steam pre-treatment for color/texture.
● Slitting (Chips): Creates patterns (like ripples) in some chip slices.
● Drying (Pre-Fry): Removes surface moisture.
● Frying: Cooks product in hot oil (key flavor/texture step).
● (For Fries): Often par-fried (partially cooked).
● (For Chips): Fully cooked to crispness.
● Drying (Post-Fry): Removes excess oil.
● Seasoning (Chips): Applies salt/flavors.
● Packing: Weighs and packages finished product.



Structure
● Preparation Area: Peeling, inspection, trimming.
● Cutting Section: Slicers (different blades for fries/chips), sorters.
● Pre-Treatment Line: Washers, blanchers, dryers.
● Frying System: Fryer, oil filtration, exhaust.
● Post-Fry Line: Dryers (de-oiling), seasoning drums (chips), coolers.
● Packaging Section: Weighers, baggers, sealers.
Principle
Transforms raw potatoes into finished snacks through sequential steps: clean, shape, pre-treat, cook (fry), finish (season/cool), and pack.
Features
● Handles both fries and chips (often with changeovers).
● Uses continuous frying.
● Includes oil management systems.
● Automated weighing and packing.
● Designed for high-volume output.
● Controls texture/flavor via frying & seasoning.
Application
● Large-scale snack food manufacturing plants.
● Produces frozen French fries (par-fried) and ready-to-eat potato chips.
Potato chips line Manufacturer
Elite Food Machinery focuses on providing high-quality pharmaceutical processing equipment for fruits and vegetables, and excellent service with years’ expertise. Elite Food Machinery provides you with wholesale, customization, OEM & ODM service...
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