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HYL OEM
HUIYILAI
This frying line for potato chips is a device for producing crispy potato chips, and the entire production line is fully automated. The main production process of the French fries line is potato cleaning and peeling, potato slicing, blanching, dehydration, frying, seasoning, and packaging. Each process is produced by professional machines. The output of this production line is 1000kg/h, we have production lines with different outputs according to your demand.
3-in-1 Multifunctional Capacity: Processes 1000kg/h of finished products, supporting 3 core outputs—frozen French fries, potato chips, and banana chips (no need for separate lines, reducing equipment investment by 40%)
Fully Automatic Integration: Covers 8 key processes for frozen fries & chips—potato washing, peeling, slicing/stick-cutting, bubble washing, blanching, frying, deoiling, and IQF fluidized quick freezing (meets both fresh chip and frozen food demands)
Customization & After-Sales: Supports tailor-made design (e.g., adjusting line length for small factories, adding stick-cutting modules for fries) and 24/7 after-sales service (global response within 1 hour)
Build & Compliance: Entire line constructed with 304 food-grade stainless steel (thickness 2-5mm); meets FDA 21 CFR Part 177.1550, CE, GB 4806.9-2016, and HACCP standards—ideal for both fresh snack supply and frozen food export
Core Advantages: Cuts labor costs by 60% (1 operator vs. 10 manual workers), extends frying oil lifespan by 30%, ensures ≤5% variation in product thickness/taste, and enables seamless switch between fries/chips/banana chips in 30 minutes
After 45 minutes, the first batch of frozen French fries emerges—golden, uniform, and ready for packaging. A frozen food client in Canada, supplying 500+ supermarkets, reported that this 3-in-1 line replaced 2 old lines, cutting floor space usage by 45% and reducing monthly electricity costs by $3,000. A banana chip supplier in Thailand switched to this line for blanching and freezing, slashing spoilage rates from 20% to 3% and doubling their export volume to Europe.
Frozen French Fries Mode: Swap slicer blades for a 10mm×10mm (adjustable 8-12mm) stick-cutting module; activate dual blanching (65-90℃) and IQF freezing (-35℃) to meet frozen food standards.
Potato Chips Mode: Revert to 1-3mm slicer blades; disable IQF freezing (keep deoiling for fresh chips) and adjust frying time to 1-3 minutes.
Banana Chips Mode: Add a pulp-separating attachment to the washing tank; lower blanching temperature to 65-75℃ (to preserve banana sweetness) and extend freezing time by 2 minutes (bananas have higher moisture content).
Switching between modes takes 30 minutes (blade/attachment replacement + parameter adjustment)—no need for downtime or extra labor. A client in Brazil uses all three modes to supply both fresh chips to local markets and frozen fries/banana chips to export buyers, increasing revenue by 60%.
Adjustable Speed: Spiral vane speed (30-60rpm) and rolls speed (20-40rpm) are touchscreen-adjustable—slower for soft potatoes (to avoid bruising), faster for firm varieties (to save time).
Efficient Filtration: Built-in filter separates potato peel and sand from washing water, recycling 50% of water and reducing sewage discharge.
Spray-Assisted Peeling: A 80-bar spraying device rinses potatoes during peeling, ensuring 98% peel removal (no manual touch-ups needed).
Smooth Cutting: 12 stainless steel blades (replaceable) cut with 0.1mm precision, resulting in smooth chip surfaces (no jagged edges that trap oil).
Fast & Labor-Saving: Cuts 1500kg of peeled potatoes per hour—3x faster than manual slicing—and is easy to disassemble for cleaning (10 minutes to wipe blades and housing).
30-40s Washing Cycle: Each machine runs for 30-40 seconds, using high-pressure bubbles to scrub off starch from chips/sticks. The first wash removes 70% of surface starch; the second eliminates remaining residue—critical for preventing chips from sticking together in the fryer and extending oil lifespan by 30%.
Stainless Steel Mesh Belt: Conveys products gently (no scraping) and is corrosion-resistant, with a 5-year service life.
Necessary Enzyme Destruction: 65-90℃ hot water (adjustable via PID control) destroys polyphenol oxidase (prevents browning) and amylase (improves chip/fry texture). For frozen fries, blanching at 85℃ for 2 minutes ensures crispness after thawing.
Improved Organizational Structure: Blanching softens potato cell walls, making fries/chips absorb seasoning more evenly and freeze/thaw without breaking.
Instant Freezing: Inner temperature reaches -35℃ (maintained via a 15kW refrigeration system), freezing products in 10-15 minutes—faster than traditional freezers (which take 30+ minutes). This "quick freeze" locks in moisture and nutrients, keeping fries crisp for 12 months in storage.
Low Energy Consumption: Cold consumption is around 131,580 kcal (153W), 20% lower than standard IQF freezers—saving $200+/month in electricity for 12-hour daily operation.
Capacity Adjustment: Scale output to 500kg/h (small factories) or 1500kg/h (large enterprises) by adding/removing frying tanks or freezing zones.
Space Optimization: Shorten the line from 15m to 12m for factories with limited floor space (by overlapping the blanching and washing modules).
Localized Adaptations: Add voltage converters for 220V markets (e.g., US), or oil-type compatibility (palm oil for Southeast Asia, soybean oil for Europe).
Our 24/7 after-sales service complements customization: a client in Nigeria had a sudden IQF freezer failure during peak frozen fry season—our technician responded via video call within 1 hour, guided on-site staff to replace a faulty sensor, and restored operation in 2 hours (avoiding $15,000 in lost sales).
Enterprises supplying frozen French fries to fast-food chains (e.g., McDonald’s, KFC) or supermarkets rely on consistent freezing and long shelf life. The line’s IQF freezer (-35℃) ensures fries meet "12-month frozen storage" standards, while dual blanching prevents browning. A client in the UK supplies 100+ KFC locations, using the line to produce 12,000kg of frozen fries daily—with zero complaints about texture or taste.
Factories needing to diversify outputs (fresh chips + frozen fries + banana chips) use the 3-in-1 mode to reduce costs. A factory in India uses daytime hours for fresh chips (local markets) and nighttime for frozen fries/banana chips (export), maximizing line usage and revenue. The line’s adjustable parameters let them tailor each product to buyer needs—thin chips for India, thick fries for the Middle East, sweet banana chips for Europe.
Suppliers exporting to EU/US frozen food markets need compliance and traceability. The line’s 304 stainless steel build and IQF freezing meet EU food safety standards (EC No. 853/2004), while the PLC logs all freezing temperatures and blanching times for audit reports. A Chinese supplier passed a US FDA inspection on the first try, thanks to the line’s documentation and hygiene design—doubling their frozen fry exports to the US.
For French fries: A stick-cutting module (8-12mm adjustable) cuts potatoes into uniform sticks.
For potato chips: The slicer (1-3mm) produces thin slices.
For banana chips: A pulp-separating attachment first removes banana pulp, then the slicer cuts into 2mm slices.
Select Mode: Tap the touchscreen to choose "Frozen French Fries," "Potato Chips," or "Banana Chips"—the line auto-adjusts parameters (e.g., cuts, temperature, freezing) or prompts for attachment replacement (e.g., stick-cutting module for fries).
Check Equipment: Verify water level in washing/peeling machines, oil level in the fryer, and refrigerant level in the IQF freezer. Inspect blades/rolls for wear (replace if needed).
Calibrate Sensors: Ensure blanching temperature (±0.5℃) and IQF temperature (±1℃) are accurate—use a standard thermometer to confirm.
Load raw materials into the hopper (1500kg/h max for potatoes; 1200kg/h for bananas).
Press "start"—the line runs automatically, with real-time data (temperature, output, time remaining) displayed on the screen. Alerts (e.g., low water, blade blockage) appear with solutions (e.g., "Refill washing tank" or "Clear slicer jam").
For multi-shift production, switch modes after a batch ends: turn off the line, replace blades/attachments (e.g., slicer to stick-cutting), adjust parameters via the touchscreen, and restart.
Press "clean"—the line drains oil/water, rinses all modules with high-pressure water, and heats the fryer to 200℃ for 10 minutes (sanitization).
Disassemble the slicer, bubble washing mesh belts, and IQF freezer’s air filter for deep cleaning (use neutral detergent—avoid steel wool).
Export production data (batch logs, temperature records) via USB for audits.
Clean All Modules: Rinse the washing peeling machine’s filter (remove peel/sand), wipe slicer blades (remove starch), and drain the fryer’s oil (filter and reuse if clean).
Check IQF Freezer: Remove frost from the freezer’s inner walls (use a plastic scraper—no metal tools) to maintain -35℃ efficiency.
Inspect Belts: Ensure bubble washing machine mesh belts are tight (adjust tension if loose) to prevent product jams.
Replace Filters: Swap the washing machine’s water filter and fryer’s oil filter—clogged filters reduce efficiency by 25%.
Lubricate Moving Parts: Apply food-grade grease to spiral vanes, slicer gears, and conveyor bearings (10g per point) to prevent rust.
Calibrate IQF Freezer: Use a cryogenic thermometer to verify the freezer’s inner temperature—adjust refrigerant if it deviates from -35℃ by ±2℃.
Inspect Blades & Rollers: Replace slicer blades (after 50 hours of use) and washing peeling machine rolls (after 100 hours) to ensure clean cuts/peeling.
Test Blanching PID: Run a test batch at 80℃—confirm the blanching machine maintains temperature within ±0.5℃ (inaccurate temps cause uneven texture).
Check IQF Refrigerant: Top up refrigerant (R404A) if levels are low—low refrigerant increases energy consumption by 30%.
Our certified technicians inspect the line:
Replace the IQF freezer’s compressor (service life: 8 years) and fryer’s heating elements (5 years).
Overhaul the PLC system (update software for remote monitoring).
Test all safety features (emergency stop, temperature alarms) to meet HACCP standards.
Customization is our strength: a client in a small Thai factory needed a 12m line (instead of 15m) to fit their space—we overlapped the blanching and washing modules, maintaining 1000kg/h output without sacrificing quality.
Material Test: 304 stainless steel parts are soaked in 5% salt water for 24 hours (no rust allowed).
Function Test: Run all 3 modes (fries/chips/banana chips) for 8 hours—output must be 1000kg/h ±5%, IQF temperature -35℃ ±1℃.
Safety Test: Simulate 15 error scenarios (e.g., IQF overheating, fryer oil leak) to ensure automatic shutdown.
Hygiene Test: Swab all food-contact parts after cleaning—microbial count <10 CFU/g.
Freeze-Thaw Test: Freeze fries for 12 months, then thaw—texture must remain crisp (no sogginess).
1-Hour Response: Our team answers calls/emails 24/7—even on holidays. A client in Australia had a blanching machine failure at 2 AM; we guided them to replace a sensor via video call, restoring production in 1.5 hours.
Fast Spare Parts: We stock 2000+ parts (slicer blades, IQF sensors, washing filters) in 12 global warehouses—most arrive in 24-48 hours.
On-Site Support: For major issues, technicians arrive within 72 hours (12 service centers worldwide). A client in Kenya needed IQF freezer maintenance—our technician flew in, serviced the unit, and trained staff for free.
A1: Yes—we offer a "root vegetable kit" (custom attachment) that adjusts the washing peeling machine’s roll speed (slower for sweet potatoes, which have thinner skins) and blanching temperature (75-85℃ for sweet potatoes to preserve color). The stick-cutting module can also be resized to 8mm×8mm for smaller carrot fries.
A2: Standard size is 15m (L) × 3m (W) × 2.5m (H). For smaller factories, we can shorten it to 12m (by overlapping blanching/washing) or 10m (reducing fryer tank size to 600L, output 800kg/h). We provide a 2D floor plan to fit your space.
A3: The IQF freezer uses 15kW power (cold consumption ~131,580 kcal) and R404A refrigerant (environmentally friendly, compliant with EU F-Gas regulations). For 12-hour daily use, it costs ~$15/day in electricity (varies by region).
The nutrients contained in potatoes are very comprehensive. In addition to high carbohydrates, there are also various nutrients such as protein, vitamin C, vitamin BI, carotene, etc. The protein of potatoes is special, and the calories per 100 grams of potatoes are only equivalent to 1/2 of eggs and milk of the same quality. Potatoes can be used as both vegetables and staple food. The biggest advantage of potatoes is that they can still maintain their original flavor after being processed into food.
This 1000kg/h Fully-automatic French Frying Line for Potato Chips mainly include followings product process:
Customer pot Show:
This frying line for potato chips is a device for producing crispy potato chips, and the entire production line is fully automated. The main production process of the French fries line is potato cleaning and peeling, potato slicing, blanching, dehydration, frying, seasoning, and packaging. Each process is produced by professional machines. The output of this production line is 1000kg/h, we have production lines with different outputs according to your demand.
3-in-1 Multifunctional Capacity: Processes 1000kg/h of finished products, supporting 3 core outputs—frozen French fries, potato chips, and banana chips (no need for separate lines, reducing equipment investment by 40%)
Fully Automatic Integration: Covers 8 key processes for frozen fries & chips—potato washing, peeling, slicing/stick-cutting, bubble washing, blanching, frying, deoiling, and IQF fluidized quick freezing (meets both fresh chip and frozen food demands)
Customization & After-Sales: Supports tailor-made design (e.g., adjusting line length for small factories, adding stick-cutting modules for fries) and 24/7 after-sales service (global response within 1 hour)
Build & Compliance: Entire line constructed with 304 food-grade stainless steel (thickness 2-5mm); meets FDA 21 CFR Part 177.1550, CE, GB 4806.9-2016, and HACCP standards—ideal for both fresh snack supply and frozen food export
Core Advantages: Cuts labor costs by 60% (1 operator vs. 10 manual workers), extends frying oil lifespan by 30%, ensures ≤5% variation in product thickness/taste, and enables seamless switch between fries/chips/banana chips in 30 minutes
After 45 minutes, the first batch of frozen French fries emerges—golden, uniform, and ready for packaging. A frozen food client in Canada, supplying 500+ supermarkets, reported that this 3-in-1 line replaced 2 old lines, cutting floor space usage by 45% and reducing monthly electricity costs by $3,000. A banana chip supplier in Thailand switched to this line for blanching and freezing, slashing spoilage rates from 20% to 3% and doubling their export volume to Europe.
Frozen French Fries Mode: Swap slicer blades for a 10mm×10mm (adjustable 8-12mm) stick-cutting module; activate dual blanching (65-90℃) and IQF freezing (-35℃) to meet frozen food standards.
Potato Chips Mode: Revert to 1-3mm slicer blades; disable IQF freezing (keep deoiling for fresh chips) and adjust frying time to 1-3 minutes.
Banana Chips Mode: Add a pulp-separating attachment to the washing tank; lower blanching temperature to 65-75℃ (to preserve banana sweetness) and extend freezing time by 2 minutes (bananas have higher moisture content).
Switching between modes takes 30 minutes (blade/attachment replacement + parameter adjustment)—no need for downtime or extra labor. A client in Brazil uses all three modes to supply both fresh chips to local markets and frozen fries/banana chips to export buyers, increasing revenue by 60%.
Adjustable Speed: Spiral vane speed (30-60rpm) and rolls speed (20-40rpm) are touchscreen-adjustable—slower for soft potatoes (to avoid bruising), faster for firm varieties (to save time).
Efficient Filtration: Built-in filter separates potato peel and sand from washing water, recycling 50% of water and reducing sewage discharge.
Spray-Assisted Peeling: A 80-bar spraying device rinses potatoes during peeling, ensuring 98% peel removal (no manual touch-ups needed).
Smooth Cutting: 12 stainless steel blades (replaceable) cut with 0.1mm precision, resulting in smooth chip surfaces (no jagged edges that trap oil).
Fast & Labor-Saving: Cuts 1500kg of peeled potatoes per hour—3x faster than manual slicing—and is easy to disassemble for cleaning (10 minutes to wipe blades and housing).
30-40s Washing Cycle: Each machine runs for 30-40 seconds, using high-pressure bubbles to scrub off starch from chips/sticks. The first wash removes 70% of surface starch; the second eliminates remaining residue—critical for preventing chips from sticking together in the fryer and extending oil lifespan by 30%.
Stainless Steel Mesh Belt: Conveys products gently (no scraping) and is corrosion-resistant, with a 5-year service life.
Necessary Enzyme Destruction: 65-90℃ hot water (adjustable via PID control) destroys polyphenol oxidase (prevents browning) and amylase (improves chip/fry texture). For frozen fries, blanching at 85℃ for 2 minutes ensures crispness after thawing.
Improved Organizational Structure: Blanching softens potato cell walls, making fries/chips absorb seasoning more evenly and freeze/thaw without breaking.
Instant Freezing: Inner temperature reaches -35℃ (maintained via a 15kW refrigeration system), freezing products in 10-15 minutes—faster than traditional freezers (which take 30+ minutes). This "quick freeze" locks in moisture and nutrients, keeping fries crisp for 12 months in storage.
Low Energy Consumption: Cold consumption is around 131,580 kcal (153W), 20% lower than standard IQF freezers—saving $200+/month in electricity for 12-hour daily operation.
Capacity Adjustment: Scale output to 500kg/h (small factories) or 1500kg/h (large enterprises) by adding/removing frying tanks or freezing zones.
Space Optimization: Shorten the line from 15m to 12m for factories with limited floor space (by overlapping the blanching and washing modules).
Localized Adaptations: Add voltage converters for 220V markets (e.g., US), or oil-type compatibility (palm oil for Southeast Asia, soybean oil for Europe).
Our 24/7 after-sales service complements customization: a client in Nigeria had a sudden IQF freezer failure during peak frozen fry season—our technician responded via video call within 1 hour, guided on-site staff to replace a faulty sensor, and restored operation in 2 hours (avoiding $15,000 in lost sales).
Enterprises supplying frozen French fries to fast-food chains (e.g., McDonald’s, KFC) or supermarkets rely on consistent freezing and long shelf life. The line’s IQF freezer (-35℃) ensures fries meet "12-month frozen storage" standards, while dual blanching prevents browning. A client in the UK supplies 100+ KFC locations, using the line to produce 12,000kg of frozen fries daily—with zero complaints about texture or taste.
Factories needing to diversify outputs (fresh chips + frozen fries + banana chips) use the 3-in-1 mode to reduce costs. A factory in India uses daytime hours for fresh chips (local markets) and nighttime for frozen fries/banana chips (export), maximizing line usage and revenue. The line’s adjustable parameters let them tailor each product to buyer needs—thin chips for India, thick fries for the Middle East, sweet banana chips for Europe.
Suppliers exporting to EU/US frozen food markets need compliance and traceability. The line’s 304 stainless steel build and IQF freezing meet EU food safety standards (EC No. 853/2004), while the PLC logs all freezing temperatures and blanching times for audit reports. A Chinese supplier passed a US FDA inspection on the first try, thanks to the line’s documentation and hygiene design—doubling their frozen fry exports to the US.
For French fries: A stick-cutting module (8-12mm adjustable) cuts potatoes into uniform sticks.
For potato chips: The slicer (1-3mm) produces thin slices.
For banana chips: A pulp-separating attachment first removes banana pulp, then the slicer cuts into 2mm slices.
Select Mode: Tap the touchscreen to choose "Frozen French Fries," "Potato Chips," or "Banana Chips"—the line auto-adjusts parameters (e.g., cuts, temperature, freezing) or prompts for attachment replacement (e.g., stick-cutting module for fries).
Check Equipment: Verify water level in washing/peeling machines, oil level in the fryer, and refrigerant level in the IQF freezer. Inspect blades/rolls for wear (replace if needed).
Calibrate Sensors: Ensure blanching temperature (±0.5℃) and IQF temperature (±1℃) are accurate—use a standard thermometer to confirm.
Load raw materials into the hopper (1500kg/h max for potatoes; 1200kg/h for bananas).
Press "start"—the line runs automatically, with real-time data (temperature, output, time remaining) displayed on the screen. Alerts (e.g., low water, blade blockage) appear with solutions (e.g., "Refill washing tank" or "Clear slicer jam").
For multi-shift production, switch modes after a batch ends: turn off the line, replace blades/attachments (e.g., slicer to stick-cutting), adjust parameters via the touchscreen, and restart.
Press "clean"—the line drains oil/water, rinses all modules with high-pressure water, and heats the fryer to 200℃ for 10 minutes (sanitization).
Disassemble the slicer, bubble washing mesh belts, and IQF freezer’s air filter for deep cleaning (use neutral detergent—avoid steel wool).
Export production data (batch logs, temperature records) via USB for audits.
Clean All Modules: Rinse the washing peeling machine’s filter (remove peel/sand), wipe slicer blades (remove starch), and drain the fryer’s oil (filter and reuse if clean).
Check IQF Freezer: Remove frost from the freezer’s inner walls (use a plastic scraper—no metal tools) to maintain -35℃ efficiency.
Inspect Belts: Ensure bubble washing machine mesh belts are tight (adjust tension if loose) to prevent product jams.
Replace Filters: Swap the washing machine’s water filter and fryer’s oil filter—clogged filters reduce efficiency by 25%.
Lubricate Moving Parts: Apply food-grade grease to spiral vanes, slicer gears, and conveyor bearings (10g per point) to prevent rust.
Calibrate IQF Freezer: Use a cryogenic thermometer to verify the freezer’s inner temperature—adjust refrigerant if it deviates from -35℃ by ±2℃.
Inspect Blades & Rollers: Replace slicer blades (after 50 hours of use) and washing peeling machine rolls (after 100 hours) to ensure clean cuts/peeling.
Test Blanching PID: Run a test batch at 80℃—confirm the blanching machine maintains temperature within ±0.5℃ (inaccurate temps cause uneven texture).
Check IQF Refrigerant: Top up refrigerant (R404A) if levels are low—low refrigerant increases energy consumption by 30%.
Our certified technicians inspect the line:
Replace the IQF freezer’s compressor (service life: 8 years) and fryer’s heating elements (5 years).
Overhaul the PLC system (update software for remote monitoring).
Test all safety features (emergency stop, temperature alarms) to meet HACCP standards.
Customization is our strength: a client in a small Thai factory needed a 12m line (instead of 15m) to fit their space—we overlapped the blanching and washing modules, maintaining 1000kg/h output without sacrificing quality.
Material Test: 304 stainless steel parts are soaked in 5% salt water for 24 hours (no rust allowed).
Function Test: Run all 3 modes (fries/chips/banana chips) for 8 hours—output must be 1000kg/h ±5%, IQF temperature -35℃ ±1℃.
Safety Test: Simulate 15 error scenarios (e.g., IQF overheating, fryer oil leak) to ensure automatic shutdown.
Hygiene Test: Swab all food-contact parts after cleaning—microbial count <10 CFU/g.
Freeze-Thaw Test: Freeze fries for 12 months, then thaw—texture must remain crisp (no sogginess).
1-Hour Response: Our team answers calls/emails 24/7—even on holidays. A client in Australia had a blanching machine failure at 2 AM; we guided them to replace a sensor via video call, restoring production in 1.5 hours.
Fast Spare Parts: We stock 2000+ parts (slicer blades, IQF sensors, washing filters) in 12 global warehouses—most arrive in 24-48 hours.
On-Site Support: For major issues, technicians arrive within 72 hours (12 service centers worldwide). A client in Kenya needed IQF freezer maintenance—our technician flew in, serviced the unit, and trained staff for free.
A1: Yes—we offer a "root vegetable kit" (custom attachment) that adjusts the washing peeling machine’s roll speed (slower for sweet potatoes, which have thinner skins) and blanching temperature (75-85℃ for sweet potatoes to preserve color). The stick-cutting module can also be resized to 8mm×8mm for smaller carrot fries.
A2: Standard size is 15m (L) × 3m (W) × 2.5m (H). For smaller factories, we can shorten it to 12m (by overlapping blanching/washing) or 10m (reducing fryer tank size to 600L, output 800kg/h). We provide a 2D floor plan to fit your space.
A3: The IQF freezer uses 15kW power (cold consumption ~131,580 kcal) and R404A refrigerant (environmentally friendly, compliant with EU F-Gas regulations). For 12-hour daily use, it costs ~$15/day in electricity (varies by region).
The nutrients contained in potatoes are very comprehensive. In addition to high carbohydrates, there are also various nutrients such as protein, vitamin C, vitamin BI, carotene, etc. The protein of potatoes is special, and the calories per 100 grams of potatoes are only equivalent to 1/2 of eggs and milk of the same quality. Potatoes can be used as both vegetables and staple food. The biggest advantage of potatoes is that they can still maintain their original flavor after being processed into food.
This 1000kg/h Fully-automatic French Frying Line for Potato Chips mainly include followings product process:
Customer pot Show:
