Frozen French Fries Production Line

The washed potatoes undergo initial cleaning in a rotating cage to separate soil and sprouts. A cyclone destoner with adjustable water flow removes stones that can create damage downstream. Next, a rod washer eliminates mud before the potatoes are exposed to high-pressure steam, which minimizes product loss during peeling. Subsequently, rotating nylon brushes remove the potato skin without the need for water. Roller inspection visually examines potatoes for defects that can be manually trimmed. Debao introduces a smart integration of hydro and mechanical cutting systems, enabling the production line to handle various cutting shapes and sizes efficiently with rapid changeovers.

Blanching uses a two-stage blancher. The first stage pre-gelatinizes the starch, inactivates enzymes, and opens up the starch cells. The second stage completes gelatinization and releases as much reducing sugars as possible. SAPP (Sodium Acid Pyrophosphate) solution is added to the product to prevent discoloration at later stages. Drying the potato strips is essential for proper product texture and lower oil absorption during frying. Additionally, the drying process plays a significant role in determining the moisture content of the end product.

A continuous fryer with adjustable temperatures and retention times handles the frying step. Additionally, a de-fatting shaker uses specific vibration movements to remove a significant amount of frying oil while keeping the bottom pan heated to recover the used oil easily.