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HYL OEM
HUIYILAI
The Continuous Type Potato Cassava Chip Making Machine integrates peeling, slicing, frying, and seasoning in a single automated line, designed for high-volume production of crispy cassava chips. With a throughput of 200-500kg/h, it processes fresh or stored cassava roots into uniform slices (2-4mm), ensuring consistent texture and flavor through precision temperature control and gentle material handling.
Three-Step Peeling System:
Hydrodynamic Peeler: High-pressure water jets (200kPa) remove 95% of outer skin.
Abrasive Drum: Stainless steel grit drum polishes residual peel (≤0.1mm thickness remaining).
Vision System: Optical sensors detect unpeeled spots, triggering robotic arms for manual correction.
Servo-Driven Slicer: Creates uniform slices (thickness tolerance ±0.1mm) with adjustable blade angles (0-45°) for ripple or straight cuts, handling 1.2m/s feed speed.
Energy-Efficient Fryer: Multi-zone oil bath (160-190°C) with automatic oil circulation, reducing oil absorption to 32-35% (wet basis) for crispy texture.
Intelligent Seasoning: Vibratory conveyor with variable speed (0-2m/min) ensures even seasoning distribution (salt, spices, flavorings), with metal detectors rejecting contaminated chips.
Modular Design: Quick-release components (peeling drums, slicer blades, fryer filters) enable 20-minute changeovers between potato and cassava processing.
Cassava Processing in Nigeria: Localized design for high-humidity climates, processing bitter and sweet cassava varieties compliant with SON (Standards Organization of Nigeria) regulations.
Snack Exporters: Produces export-grade cassava chips for global markets, with optional coating stations for honey-glazed or chili-flavored variants.
Starch Co-Processing: Integrates with cassava starch extraction lines, utilizing peel and cull roots for biofuel or animal feed, maximizing yield.
Emergency Food Production: Processes stored cassava roots into shelf-stable chips (12-month shelf life), ideal for disaster relief and remote area supply.
Q: What is the cassava moisture content requirement?
A: Optimal at 60-65% fresh weight; stored cassava (55-60% moisture) processed with pre-hydration (10-minute water soak).
Q: Can it handle small cassava roots (≤2cm diameter)?
A: Yes, using the adjustable peeling drum with 10mm spacing, though productivity reduces to 150kg/h for small diameters.
Q: How is oil quality maintained during frying?
A: Centrifugal clarifier (150L/min) removes starch residues, with oil changed every 10 hours of operation to prevent off-flavors.
The Continuous Type Potato Cassava Chip Making Machine integrates peeling, slicing, frying, and seasoning in a single automated line, designed for high-volume production of crispy cassava chips. With a throughput of 200-500kg/h, it processes fresh or stored cassava roots into uniform slices (2-4mm), ensuring consistent texture and flavor through precision temperature control and gentle material handling.
Three-Step Peeling System:
Hydrodynamic Peeler: High-pressure water jets (200kPa) remove 95% of outer skin.
Abrasive Drum: Stainless steel grit drum polishes residual peel (≤0.1mm thickness remaining).
Vision System: Optical sensors detect unpeeled spots, triggering robotic arms for manual correction.
Servo-Driven Slicer: Creates uniform slices (thickness tolerance ±0.1mm) with adjustable blade angles (0-45°) for ripple or straight cuts, handling 1.2m/s feed speed.
Energy-Efficient Fryer: Multi-zone oil bath (160-190°C) with automatic oil circulation, reducing oil absorption to 32-35% (wet basis) for crispy texture.
Intelligent Seasoning: Vibratory conveyor with variable speed (0-2m/min) ensures even seasoning distribution (salt, spices, flavorings), with metal detectors rejecting contaminated chips.
Modular Design: Quick-release components (peeling drums, slicer blades, fryer filters) enable 20-minute changeovers between potato and cassava processing.
Cassava Processing in Nigeria: Localized design for high-humidity climates, processing bitter and sweet cassava varieties compliant with SON (Standards Organization of Nigeria) regulations.
Snack Exporters: Produces export-grade cassava chips for global markets, with optional coating stations for honey-glazed or chili-flavored variants.
Starch Co-Processing: Integrates with cassava starch extraction lines, utilizing peel and cull roots for biofuel or animal feed, maximizing yield.
Emergency Food Production: Processes stored cassava roots into shelf-stable chips (12-month shelf life), ideal for disaster relief and remote area supply.
Q: What is the cassava moisture content requirement?
A: Optimal at 60-65% fresh weight; stored cassava (55-60% moisture) processed with pre-hydration (10-minute water soak).
Q: Can it handle small cassava roots (≤2cm diameter)?
A: Yes, using the adjustable peeling drum with 10mm spacing, though productivity reduces to 150kg/h for small diameters.
Q: How is oil quality maintained during frying?
A: Centrifugal clarifier (150L/min) removes starch residues, with oil changed every 10 hours of operation to prevent off-flavors.
