QUERN Food Systems

Complete Potato Processing Line

Potato Chips Processing Line

FOOD PROCESSING SOLUTION

A continuous line for fresh-cut potato chips and seasoned potato chips, covering raw-material selection, washing, slicing, blanching, cooling, dewatering, continuous frying, de-oiling, seasoning and packaging interfaces.

Washing and slicingBlanching, cooling and continuous fryingSeasoning and packaging interfaces to project requirements
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Potato chips processing line

SOLUTION OVERVIEW

Continuous Processing from Fresh Potato Slices to Seasoned Potato Chips

The line arranges raw-potato selection, washing, slicing, blanching, cooling, dewatering, continuous frying, de-oiling, seasoning and packaging in a continuous process. Modules are selected for slice specification, target texture, seasoning format, production rhythm and site conditions.

REFERENCE PROCESS

Continuous Potato Chips Process

The process is organised from raw-material selection through washing, slicing, blanching, cooling, dewatering, frying, de-oiling, seasoning and packaging.
  1. 01Raw Potato Selection and WashingPotatoes are selected and washed before entering the slicing stage.
  2. 02Slicing, Blanching and CoolingPotatoes are sliced to the required chip profile and connected to blanching and cooling.
  3. 03Dewatering and Continuous FryingDewatering controls product condition before continuous frying, followed by de-oiling.
  4. 04Continuous Frying and De-oilingContinuous mesh-belt frying develops the target crispness, followed by vibratory de-oiling and air cooling.
  5. 05Seasoning, Inspection and Packaging InterfacesPowder or liquid seasoning, grading, metal detection and automatic packaging can be connected for the product position.
Key Process Configuration Considerations

PROJECT CONDITIONS

Key Process Configuration Considerations

Raw-material condition, slice thickness, blanching and cooling, dewatering, degree of frying, seasoning arrangement and pack format all affect module selection and line layout.
Slicing Preparation and Frying ConnectionWashing, slicing, blanching, cooling and dewatering together determine product condition entering the frying stage.
Finished-product Flavour and DeliveryPost-fry cooling, seasoning, grading, inspection and packaging interfaces are confirmed for the recipe and pack specification.

REFERENCE LINE CONFIGURATION

Core Process Modules

Modules follow the confirmed potato-chips process. Equipment models, quantities, heating source and downstream interfaces are confirmed by project.
RAW MATERIAL PREPARATION

RAW MATERIAL PREPARATION

Model: Project-specific

Receives potatoes and completes selection and washing to provide stable material condition for slicing.

SLICING & THERMAL PRE-TREATMENT

SLICING & THERMAL PRE-TREATMENT

Model: Project-specific

Completes slicing, blanching and cooling before continuous frying.

DEHYDRATION & CONTINUOUS FRYING

DEHYDRATION & CONTINUOUS FRYING

Model: Project-specific

Controls moisture before frying and connects to continuous frying and de-oiling.

SEASONING & PACKAGING

SEASONING & PACKAGING

Model: Project-specific

Organises air cooling, powder or liquid seasoning, inspection and automatic packaging around finished-product positioning.

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PROJECT INQUIRY

Request a Processing Line Proposal

Provide the raw material, target capacity and site conditions. We will prepare corresponding process and configuration recommendations.