01
Wash and peel. Scrub and peel
It washes the dirt off the top and removes some of the skin from fresh potatoes. Fresh potato skin can be removed with the help of an automatic cleaning and peeling machine
02
Bar cutter fast and efficient
Slicer is used to cut potatoes into strips with smooth surface, fast cutting speed, easy cleaning and simple operation. Save manpower and cost
03
Bubble cleaning to remove starch washing time is 30-40S; During the washing process, starch and sugar on the surface of French fries can be removed to prevent the deterioration of the oil body and prolong the service life of the oil
04
Efficient blanching is a necessary procedure. Potatoes into the water temperature of about 65-90°C blanching machine, can destroy enzyme activity to improve and soften the tissue structure, easy to dry can also prevent fried froth
05
The drying line adopts the way of steam heating multi-layer drying to dry the water on the surface of French fries, which can effectively reduce the oil content of French fries when frying, improve the taste of French fries, and reduce the energy consumption of frying.
06
Frying line fast frying time is 2-3 minutes, frying temperature is 170-180C frying efficient and stable operation, multiple guarantees convenient operation
07
Quick-freezing machine
The fried French fries are cooled and frozen to maintain the state after frying to the maximum extent, which is convenient for secondary frying and transportation and storage
