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This production line has realized automatic production, simplifying and enriching French fries production process. The potato finger chips line requires multiple equipment to produce large quantities of French fries, realizing flow production and continuous work.
Automatic Production Line for Frozen French Fries
It has the advantages of high degree of automation, saving labor, improving working efficiency and improving profit space for customers.
Automatic Machinery for Frozen French Fries
Potato cleaning and peeling — Cutting — Rinsing — Blanching — Shaking and draining — Frying — Draining (oil drying) – Weighing packaging.
Automatic Equipment for Frozen French Fries
Peeling: Potatoes are first washed and peeled by potato peeling machine.
Cutting: The peeled potatoes are cut into French fries by potato cutting machine.
Rinsing: Cut potato chips into the washing machine,remove the surface mucus.
Blanching: The clean French fries enter blanching machine for blanching, to passivate the oxidase in the French fries, prevent color deterioration, accelerate dehydration.
Vibration and draining: The blanched potato chips enter the vibrating drainer to remove excess water.
Frying: The French fries after dewatering is sent to the fryer by the lifting conveyor for frying.
Drainage (oil drying): The fried French fries are drained and treated by air-drying hoist
Quick-frozen: French fries after shallow frying and cooling directly enter the quick-freezing machine to freeze.
Weighing packaging: Quick-frozen French fries are directly placed in the bag and weighed and refrigerated.
A fritadeira a vácuo VF é concebida para fritura em lote de vegetais, frutas, frutos do mar, produtos de pastelaria e confeitaria, assim como produtos de carne e de peixe.
Comparada com a fritura atmosférica normal, a fritura a vácuo oferece vantagens consideráveis.
1. Vakum kızartma ekipmanı, besinlerin ve gıdaların kalitesinin zarar görmesini etkili bir şekilde önler. Hammaddelerin orijinal lezzetini ve besinlerini daha iyi korur.
2. Vakumlu fritöz, yeni bir kızartma işlemini benimser-yiyecekleri dekompresyon durumuna göre koymak ve bir ortam olarak gres kullanmak.
Örneğin karides almak, yüksek sıcaklıkta yağda kızarmak, kızartma süresini kontrol etmek zordur. Çok uzun veya çok kısa kızartma, hepsi karidesin tadını etkiler. Ancak vakum durumunda kızartma, yağın sıcaklığı düşüktür. Ve kızartma süresi bilgisayar tarafından otomatik olarak kontrol edilebilir. Uygun zamanı ayarladıktan sonra, zamanında durdurulabilir. Kızarmış karides gevrek tadı ve tam beslenmeye sahiptir.
