| ≥1 piece |
MACHINERY SPECIFICATIONS 1. emptying basket
2. stone separator
3. abrasive peeler
4. inspectional transporter
5. slanting elevator
6. slicer
7. slice washer with a shaker
8. blancher
9. stand
10. vibrational slice strainer with a blower
11. deep fryer
12. inspectional transporter
13. spice feeder
14. spice mixing drum
15. control distributor cabinet
DESCRIPTION OF THE TECHNOLOGICAL PROCESS
Raw potatoes are emptied from the sacks into the emptying basket, and from there conveyed into the rock separator. Following peeling inside the abrasive peeler, the potatoes are emptied onto the inspectional transporter, in the aim of removing defective samples manually. From the inspectional transporter, the potatoes are raised with a slanted elevator to the entry spout of the slicer.
After the slicer cuts the pieces to similar and formerly set thickness, the same are dropped into the slice washer with a shaker, in order to remove the surface starch and small potato pieces. The slices are heat treated inside the continual blancher, in the aim of reducing percentage of sugars, which limits the ability to obtain good quality chips. Following blanching, the slices pass through a vibrational strainer. The vibrations and additional air drying improves the elimination of surafce water from the slices before they enter the deep fryer. The frying is the most important aspect of chips treatment process, which finally affects the amount of water and oil. "Multi-flow" system of frying ensures consistent frying of chips with the formerly set and controlled temperature profile of oil inside the deep fryer.
The deep fryer is fitted with transporting tracks. The track speed can be varied, thus controlling the chips frying time. The frying system includes a continual oil filter, through which, the total quantity of oil is continually filtered, along with that in the daily tank, for the purpose of maintaining of the required level of oil. On the transporter exiting the deep frxer, the chips is drained of excess oil and carried over to the inspectional transporter for visual inspection.
The chips is then flavoured with the aid of the spice adder, while, inside the mixing drum, the spices are evenly scattered over the fried chips. The finished chips prepared in this manner is ready for further treatment in the finalising process. The whole process of chips processing is controlled and managed with the aid of the central control distributor cabinet. The heating of water for blanching in the blancher, as well as the frying oil in the deep fryer is carried out via a heat exchanger, which is an integral part of the line.
Entering capacity: 1000 kg/h of raw potatoes
Exiting capacity: 250 kg/h of potato chips
Water usage: 4.5 m3/h
Required amount of heat: 660 000 kcal/h (280°C)
Installed power: 40 kW
Educated labour: 3 operators
Uneducated labour: 3 operators