Admin Components of the semi-fried potato production line:
First: Production stage:
Compact potato soaking machine with conveyor belt.
Potato washing machine.
Potato peeling machine.
Potato peeling belt.
A conveyor belt transports potatoes to the cutting stage.
Potato cutting machine of European origin.
High-tech multitasking processing system.
Water filter machine (shaker).
Compressed air potato chips drying unit.
A conveyor belt transports potatoes to the frying unit.
Half-fried potato fingers frying unit.
Oil filter machine (shaker).
Second: The stunning and freezing stage:
Primary cooling unit.
Stun and freeze system.
Third: Automatic packaging unit:
Half-fried potato packaging unit.
These are the basic components of the half-fried potato production line, and include processes such as soaking, washing, peeling, cutting and processing of potatoes, as well as frying, cooling and freezing processes, and finally the packaging process.
The packaging process for half-fried potatoes is done after the frying, cooling and freezing process is completed. The goal of packaging is to preserve quality and flavor and secure the product for marketing and distribution. Here's the basic packaging process:
Preparing packages: Special bags or packages are used to package half-fried potatoes. Packages are prepared according to the specific requirements of the product and usually include labeling, nutritional information, expiration date and instructions for storage and use.
Filling for half-fried potatoes:
Half-fried potatoes are packed into prepared packages. An automatic packing machine is used that loads potatoes into packages in specific quantities appropriate to the size of the package. Dehumidifying bags may also be added to maintain product quality.
Sealing packages:
After the potatoes are packed into packages, the packages are tightly sealed to ensure no air or moisture leakage and to maintain product quality. Different sealing systems such as heat or pressure can be used to secure the package.
Outer packaging:
After packages are sealed, they can be placed in outer packaging, such as cartons or plastic bags, for additional protection and easier storage and distribution.
Quality Control:
Quality checks and visual inspection are carried out to ensure the safety and quality of the packed product. Nutritional standards, general appearance, expiration date, safety and storage instructions are monitored.
Using this process, half-fried potatoes are safely packed and packaged for distribution and consumption. The packaging protects the quality and taste and preserves the fresh flavor of the product.
The best way to store packaged half-fried potatoes depends on the quality of packaging and the manufacturer's recommendations.
Storing in a cool, dry place: Half-fried potatoes should be stored in a cool, dry place, such as a kitchen cabinet or food storage cabinet. Exposure to moisture and excessive heat should be avoided, as this can deteriorate the quality and damage the product.
Avoid exposure to light: It is preferable that the containers be designed to prevent light from entering, as light can affect the quality and flavor of half-fried potatoes. The packages can be placed in a dark place or use opaque containers to store them.
Keep the package closed: The package should be kept tightly closed after each use to maintain the quality of the product. You can use reusable sealers or apply tape to seal.
Avoid freezing and reheating: It is recommended not to freeze packaged half-fried potatoes, as it can cause a change in their texture and quality. Frequent reheating should also be avoided, as it can lead to a loss of crispness and product quality.
Follow expiry dates: Follow the expiry dates printed on the packaging and consume the product before it expires. Adherence to expiry dates is important to ensure product quality and safety.
It is important to always follow the manufacturer's recommendations and storage instructions mentioned on the packaging to maintain the quality of packaged half-fried potatoes and ensure they are safe for consumption.
The semi-fried potato production line consists of several stages,
Below is a detailed explanation of each stage:
Potato Soaking Machine: The production process for semi-fried potatoes begins with placing raw potatoes in a collecting tank. Potatoes are transported via a seamlessly integrated conveyor belt to the washing stage.
Potato washing machine: At this stage, the potatoes are cleaned and washed from impurities and dirt. The potatoes are stirred and washed well to ensure that existing dirt and impurities are removed.
Potato peeling machine: At this stage, the potatoes are carefully peeled. The veneer is removed only by a professional, and the thickness of the veneer to be removed can be adjusted.
Potato purification process: At this stage, the potatoes are automatically turned over to examine them, detect and remove unusable potato parts.
Conveyor belt to the cutting stage: A conveyor belt transports the peeled potatoes to the cutting machine.
Potato cutting machine: This machine cuts potatoes lengthwise to form half-fried potato fingers. This stage aims to reduce potato waste and achieve equal-sized pieces.
Processing system: This system includes several high-tech technological stages. It includes the stage of removing starch, adjusting the sugar level, the bleaching process, raising the hardness and increasing the crunch of the potato fingers.
Water filter shaker: It filters water from potato fingers by shaking the potato fingers.
Compressed air potato fingers drying unit: At this stage, potato fingers are dried by directing an amount of compressed air onto their surface to remove moisture and achieve perfect crunch.
Conveyor belt for the frying unit: The conveyor belt transports the potato fingers from the drying unit to the frying unit.
Frying unit: At this stage, potato fingers are fried in hot oil at a specific temperature. The frying process aims to achieve the distinctive golden color and perfect crunch in the potatoes.
