Potato Chips and French Fries Line, up to 5000 kg/h

Overview

Fried snacks from fresh produce

This line is built around a fryer and the stations before and after it: washing and peeling, slicing, blanching, frying, de-oiling and seasoning. It makes potato chips and french fries, and vegetable and fruit chips are listed as input products too.

Reading the numbers

The specification gives one set of machine data and one capacity range, and they should not be read as one machine. Capacity for the series spans 100 to 5000 kg/h. The dimensions of 5000 x 1100 x 2200 mm, the weight of 1500 kg and the 180 kW installed power are the figures stated for the configuration shown, and a larger-capacity line will be bigger and heavier. Exact data follows the capacity you choose.

Build and operation

Contact surfaces are food-grade 304 stainless steel. The line runs automatically on 380 V, and the voltage can be adapted to your grid. The design is described as low energy and high efficiency, so heating and oil management are part of the quotation discussion.

What makes it a good fit

It suits factories that want one fryer line for both chips and fries, and regional brands that need to scale from a few hundred kilograms an hour to several tons. Smaller producers should size to demand first: a bigger line is not cheaper per kilogram if it runs half empty.

Choosing a configuration

• Product: sliced chips, cut fries, vegetable or fruit chips
• Output in kg/h and operating hours per day
• Heating source for the fryer
• Seasoning and packing units to attach
• Oil handling and filtration

The line is built and tested in our factory and shipped in containers with drawings.

A fryer line, not a baking line

This is a continuous fryer line for potato chips and French fries, sized from small plants up to about 5,000 kg per hour in the series. The heart of the line is the fryer, where oil temperature and residence time decide color, crunch and oil content. Unlike our biscuit and cookie lines, which bake dough, this line works with fresh produce, so washing, peeling, cutting and starch removal matter as much as the oven in a bakery.

The heating method affects running cost. Thermal oil and gas are common at higher capacity, while electric heating suits small units. Oil management is the main daily task: filtering, topping up with fresh oil and keeping free fatty acids low.

Because frying produces steam and oil vapor, plan for an exhaust hood and enough ventilation. Raw potato type, target kg per hour and whether you also want sweet potato, banana or cassava chips set the slicer and fryer size.