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HYL-PPL
HUIYILAI
Wooden box
The Industry Trusted Manufacturer Potato Processing Equipment delivers a complete solution for high-quality potato chip production, integrating washing, peeling, slicing, frying, and seasoning in a fully automated workflow. Designed for large-scale processors, this line handles 1-5 tons/h of fresh potatoes, converting them into uniform chips (2-4mm thickness) with consistent crispiness and flavor. The modular design ensures easy customization for different chip styles—from thin-cut crisps to thick-cut steak chips—while maintaining compliance with global food safety standards (FDA, BRC, ISO 22000).
Five-Stage Processing System:
Washing & Peeling: Vortex washer (300kPa jets) removes soil, followed by abrasive drum peeling (≤3% flesh loss) with automatic peel residue suction.
Slicing & Sorting: Servo-driven circular blades (accuracy ±0.1mm) with vision system rejecting irregular slices (defect rate <0.5%).
Blanching & Dewatering: Steam blanching (98°C, 2 minutes) to stabilize color, followed by centrifugal dryer reducing surface moisture to <5%.
Frying & Degreasing: Multi-zone oil bath (160-190°C) with automatic oil circulation, achieving 32-35% oil absorption; air knife system removes excess oil (≤2% residual).
Seasoning & Packaging: Vibratory conveyor for uniform seasoning (salt, vinegar, cheese powder), integrated with metal detectors and weight checkers.
Intelligent Process Control:
PLC network synchronizing all stages via real-time sensor data (moisture, temperature, throughput), with automatic adjustments for raw material variations.
Recipe storage for 50+ chip styles, including thickness, seasoning ratios, and frying times, enabling 15-minute changeovers between product runs.
Hygienic & Energy-Efficient Design:
All contact surfaces in 316L stainless steel, with CIP/SIP capabilities for steam sterilization (135°C, 30 minutes).
Energy recovery system recycling 60% of frying oil heat for blanching, reducing natural gas consumption by 40%.
High-Yield Performance:
Total yield ≥92% (from raw potato to finished chip), with peel and cull potatoes diverted to biofuel or animal feed processing.
Throughput scalable via parallel slicing lines and dual-fryer configurations, supporting peak production of 10 tons/h for large facilities.
Snack Food Giants: Produces private-label and brand-name potato chips for global markets, with optional coating stations for gourmet flavors (truffle, sriracha).
Co-Packing Services: Handles contract manufacturing for retail chains, ensuring batch traceability via integrated QR code labeling.
Starch Recovery Facilities: Integrates with starch extraction lines, utilizing blanching water and peel waste for secondary product production.
Emerging Markets: Customized for developing regions, processing local potato varieties (e.g., Andean tubers, Kennebec) with high solids content for crispy texture.
Q: Can it process other root vegetables (cassava, sweet potato)?
A: Yes, with blade and peeling drum adjustments; cassava processing requires pre-soaking (10 minutes) to reduce cyanogenic compounds.
Q: What is the oil type compatibility?
A: Works with all edible oils (soybean, palm, sunflower), with automatic filtration (5μm) extending oil life to 10 hours of continuous use.
Q: How is chip thickness controlled?
A: Servo motors adjust blade spacing via HMI, with digital calipers providing real-time thickness feedback (display resolution: 0.01mm).
The Industry Trusted Manufacturer Potato Processing Equipment delivers a complete solution for high-quality potato chip production, integrating washing, peeling, slicing, frying, and seasoning in a fully automated workflow. Designed for large-scale processors, this line handles 1-5 tons/h of fresh potatoes, converting them into uniform chips (2-4mm thickness) with consistent crispiness and flavor. The modular design ensures easy customization for different chip styles—from thin-cut crisps to thick-cut steak chips—while maintaining compliance with global food safety standards (FDA, BRC, ISO 22000).
Five-Stage Processing System:
Washing & Peeling: Vortex washer (300kPa jets) removes soil, followed by abrasive drum peeling (≤3% flesh loss) with automatic peel residue suction.
Slicing & Sorting: Servo-driven circular blades (accuracy ±0.1mm) with vision system rejecting irregular slices (defect rate <0.5%).
Blanching & Dewatering: Steam blanching (98°C, 2 minutes) to stabilize color, followed by centrifugal dryer reducing surface moisture to <5%.
Frying & Degreasing: Multi-zone oil bath (160-190°C) with automatic oil circulation, achieving 32-35% oil absorption; air knife system removes excess oil (≤2% residual).
Seasoning & Packaging: Vibratory conveyor for uniform seasoning (salt, vinegar, cheese powder), integrated with metal detectors and weight checkers.
Intelligent Process Control:
PLC network synchronizing all stages via real-time sensor data (moisture, temperature, throughput), with automatic adjustments for raw material variations.
Recipe storage for 50+ chip styles, including thickness, seasoning ratios, and frying times, enabling 15-minute changeovers between product runs.
Hygienic & Energy-Efficient Design:
All contact surfaces in 316L stainless steel, with CIP/SIP capabilities for steam sterilization (135°C, 30 minutes).
Energy recovery system recycling 60% of frying oil heat for blanching, reducing natural gas consumption by 40%.
High-Yield Performance:
Total yield ≥92% (from raw potato to finished chip), with peel and cull potatoes diverted to biofuel or animal feed processing.
Throughput scalable via parallel slicing lines and dual-fryer configurations, supporting peak production of 10 tons/h for large facilities.
Snack Food Giants: Produces private-label and brand-name potato chips for global markets, with optional coating stations for gourmet flavors (truffle, sriracha).
Co-Packing Services: Handles contract manufacturing for retail chains, ensuring batch traceability via integrated QR code labeling.
Starch Recovery Facilities: Integrates with starch extraction lines, utilizing blanching water and peel waste for secondary product production.
Emerging Markets: Customized for developing regions, processing local potato varieties (e.g., Andean tubers, Kennebec) with high solids content for crispy texture.
Q: Can it process other root vegetables (cassava, sweet potato)?
A: Yes, with blade and peeling drum adjustments; cassava processing requires pre-soaking (10 minutes) to reduce cyanogenic compounds.
Q: What is the oil type compatibility?
A: Works with all edible oils (soybean, palm, sunflower), with automatic filtration (5μm) extending oil life to 10 hours of continuous use.
Q: How is chip thickness controlled?
A: Servo motors adjust blade spacing via HMI, with digital calipers providing real-time thickness feedback (display resolution: 0.01mm).
