Our Product
Full Automatic French Fries Line
Our specialty fryer is designed for French Fries and various formed products like Hash Browns, Burger Patties, Meat Patties etc.
Our Oil Curtain Technology makes sure that the products are fried evenly with lower oil pickup.
Oil Curtain Design:
Multiple nozzles in the hood of the fryer create oil curtains throughout the length of the fryer, ensuring even frying for all the sides of products. The oil curtains also ensure less oil pickup for the product and enhance the shelf life of the end product.
- Potato Feed Conveyor:
The modular belt elevator will take potatoes from the hopper for handling 2000 kg of potatoes per hour. - Grader:
The grader will remove small potatoes below 40mm and debris. - Destoner:
Tank with vertical screw that generates water jets that lift potatoes, cleaning the mud and debris from the potatoes. - Continuous Peeler:
The SS screw carries potatoes over a bed of rolling emery cylinders, which remove potato skin, and water jets from the top help clean the emery cylinders. - Inspection Conveyor:
Rotating roller conveyor to inspect peeled potatoes for any internal rotting. - Single Potato Feed Conveyor & Singulator:
The modular belt carries the peeled potatoes to the singulator, which ensures that only one potato goes into the high-mount slicer at a time, thereby ensuring the best cut of French fries. - Dicer and Sticks Washer:
Dicer for cutting potatoes. The slice washer ensures quick removal of surface starch and scraps from potato sticks. - Vibro Shaker:
To remove nubbins (pieces less than 40mm in length) on a vibrating tray. - Sliver Remover:
To grade side sticks with grooved roller design. - Belt Blancher:
The belt blancher consists of 3 chambers as below: –
A. Hot Blancher – Blanching of sticks in hot water around 70–80 degrees. The blancher will also be equipped with a 100,000 KCAL thermic fluid heat exchanger.
B. Rinsing- Regular water to remove any residual starch from the surface.
C. Cold Blancher – Chilled water (7°C) will be used here. It will be equipped with a chiller. - Auger Dispensers:
Input lines of hot and cold blanchers will be equipped with dosing mechanisms using auger dispensers for mixing salt in hot blanching and dextrose in chilled water. - Vibro Shaker:
To separate sticks from each other and remove surface water. - De-Watering Unit/Hot Air Dryer:
To remove excess water using Multi-Zone Technology equipped with a thermic fluid-based hot air generator. - Frying Arrangement:
French Fries/Crisp/Laccha/Potato sticks Continuous Fryer AISI SS 304 Model, based on a thermic fluid-based heat exchanger with oil curtains for ensuring thorough processing of the product. - Cooling Conveyor:
Cooling belt with coarse mesh installed with suction blowers to bring down the temperature of Sticks. It will feed sticks to the pre-chiller before IQF.
