Pre-cleaning & Peeling
Defective potatoes are rejected manually on a drum conveyor, then the selected potatoes are washed and peeled to obtain clean, homogenous raw material for further processing.

Slicing
The potatoes are sliced to a regular thickness and then rinsed immediately to wash off surface starch for clean cuts and uniform quality for downstream processing.

Washing and Blanching
The potato slices are cleaned to eliminate surface starch that improves clarity of the product, prevents sticking during frying and ensures crisp final texture.

Air Drying & De-watering
The air-blowing fans strip surface moisture from the potato slices, which reduces frying time and improves processing efficiency, and also contributes to a more uniform final texture.

Frying Machines
The continuous high-temperature frying ensures uniform quality of chips and allows the fine control of the process by varying the frying duration and temperature. The system is compatible with a number of heating alternatives including electric, natural gas, LPG and diesel to accommodate varying energy requirements and operating conditions.

Seasoning & Coating Machine
The seasoning and coating machine technique is designed to season potato chips quickly and efficiently, and evenly distribute the seasoning. The angle of the drum can also be adjusted to optimize product flow and coating performance. By changing the seasonings, just the material channel needs to be cleaned and the parameters need to be adjusted, which can realize fast change and increase the operation efficiency.