Technology
of the production of potato chips
To
produce potato chips in a high quality you need very good raw
potatoes. How important the raw potatoes for the final potato
chips quality is you can see in this <video
clip>.
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Potato
handling is manual. Potatoes
are weighed manually and
loaded to the batch peeler.
The peeled potatoes are discharged
to the inspection conveyor for manual removal of defects.
Potato
handling is manual. Potatoes
are weighed manually and
loaded to the batch peeler.
The peeled potatoes are discharged
to the inspection conveyor for manual removal of defects.
From
inspection table, potatoes are fed to the vertical elevator
equipped with a buffer tank. The
buffer tank helps in maintaining a uniform and control feed at the
rated capacity to the slicer where potatoes are sliced to uniform
and pre-adjusted thickness.
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LIMAS peeler |
From
the slicer, the potato slices
are fed to the slice washer.
The
potato slices are washed
and blanched in a
continuous drum type washer
cum blancher. This is a
specialised equipment to remove the surface starch of slices
through gentle washing.
The
washed slices are given heat
treatment in the drum type water blancher.
High sugar content in the potatoes always restricts the
achievement of the best
quality chips. Potatoes
may contain high
amount of sugar, therefore, sugar from such potatoes has to be
gently leaked to obtain good quality chips.
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cutting
machine
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After
blanching, slices are transferred through a
dewatering shaker feeder to the Fryer.
The
frying is the most important part of the chips’ processing and
influences the colour, water and oil content. The multi-flow frying
system ensures even frying of chips by controlling the temperature
profile of oil in the fryer in a desired manner. The fryer is equipped with adjustable speed belts which allow
variation / control of chip frying time. Frying system includes a
continuous oil filter through
which total oil is continuously filtered and a day tank to make up
requisite oil level. The
chips are taken out of the fryer by a de-oiling belt conveyor.
From de-oiling
conveyor chips are transferred to
the inspection conveyor where visual
inspection is carried out.
The
potato chips are then flavoured in a rotating
drum which is connected with
an adjustable spice dispenser which ensures desired salting/flavouring
of the finished product.
The
finished product is then transferred to the packaging machine
through a bucket elevator. The
automatic weighing, forming, filling and sealing packaging machine
pack the product in unit bags.
>>>>>> flow chart
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