Quick-frozen French fries processing equipment, French fries, as everyone's favorite snack, are deeply loved by consumers. The processing of quick-frozen French fries requires a variety of equipment to match the use of assembly lines to produce large-volume French fries.

The processing process of quick-frozen French fries is as follows:

Picking and selecting fresh potatoes---cleaning---peeling---cutting or slicing---blanching---drying---frying---frying---pre-cooling---quick freezing-- -Packing---Storage

Frozen French Fries Production Line Price Operation points

(1) Fresh potato selection: select potatoes with no mold, worm eyes, no deterioration, shallow bud eyes, and smooth surface, and remove green buds and potatoes with shrunken surface.

Physical and chemical indicators should be tested before production. The quality of physical and chemical indicators directly affects the color of the finished product. The reducing sugar content of potatoes should be less than 0.3%. If the reducing sugar content is too high, it should be placed in an environment of 15-18 ºC During the 2-4 week adjustment.

(2) Cleaning: With the help of water power and spiral structure, the potatoes are cleaned.

(3) Peeling: In order to improve production capacity and ensure product quality, mechanical peeling or chemical peeling should be used. Excessive peeling should be prevented when peeling, which increases raw material consumption and affects product quality.

(4) Cut strips (slices): The peeled potatoes are rinsed with water to wash off the potato skin and residues on the surface, and then sent to the slicer with a conveyor belt to cut into strips or slices. The thickness of the product should meet the quality requirements. Generally, it is 1.5-2.0mm, and potato chips are generally about 8-10mm.

(5) Blanching and blanching: The purpose of rinsing is to wash away the starch on the surface, so as to avoid product adhesion or oil pollution during frying. The purpose of blanching is to inactivate the enzymes in potato strips (slices) and prevent enzymatic browning from affecting product quality. The methods used include chemical methods and physical methods. The chemical method uses chemical solution soaking, and the physical method uses hot water at 85-90°C for blanching.


(6) Drying: The purpose of drying is to remove excess water on the surface of the potatoes, thereby reducing oil loss and decomposition during the frying process, while keeping the blanched potatoes crisp. But care should be taken to avoid sticking due to excessive drying. Compressed air is usually used for drying.
(7) Frying: The dried potato strips are sent to the frying equipment by the conveyor belt for frying. The oil temperature is controlled at 170-180ºC, and the frying time is about 1 min.


(8) Quick-freezing: The fried product is pre-cooled and then quickly frozen in the quick-freezing machine. The quick-freezing temperature is controlled below -36ºC, and the core temperature of the potato product is kept at 18min, and the internal temperature is reduced to below -18ºC.

Main Parameter:

Refrigeration: The potato products after quick-frozen should be bagged and boxed quickly, and then stored in the freezer below -18ºC