|Condition:New||Place of Origin:Shandong, China (Mainland)|
|Brand Name:LD||Model Number:007|
|Certification:ISO CE||Warranty:1 year, 1 year|
|After-sales Service Provided:Engineers available to service overseas||product name:automatic Frozen French Fires|
|Voltage / Frequency (3 phase):380V / 50Hz||package:wooden package|
AutoLDatic A complete line For Potato French fries machinery is a complete line from washing peeling to the freezer and Pack.
1. Requirement for fresh potato
Oval in shape;
Fry material content≥20%;
Color outside is yellow
Color inside is white
Size is 8*8, 10*10, 12*12mm
2.Frozen French fries process
Potato Washing -- peeling—cutter—washing—blanching—dewater machinery—drying line--pre-fry—deoil machinery—cooling line--freezed--packed --store in cold room
It is 2:1 for fresh potato and frozen French fries
For semi-automatic line: it is 50-150kg/h
Automatic line: 100-150kg/h, 200-250kg/h, 300kg/h, 500kg/h, 800-1000kg/h,
1) a complete line from A to Z
2) Adopting advanced worldfamous brand components in pneumatic parts ,electric parts and operation parts.
3) Good experience for this line
4) All is SUS304
5) Good serviceCertifications Detailed s
Washing process is for washing off the potato starch on the potato chips which can keep it from fall in the oil and keep long-use life for the frying machinery.
At the same time, the potato chips is totally immersed in water which can keep it from enLLDatic-oxydative browning, because the sugar can be affected with amino acid and the produce the black and brown color
Made of SUS304
Blanching process: Blanching is a necessary procedure. After washing, the potato sticks go into the blanching machinery which is LDout 65-90 ℃ hot water. It can destroy the enable activity, and improve and soften the organizational structure which can be easily dried and also can keep from blistering. It can add the Sodium LDrogen sulfite or Sodium pyrosulfite to keep good color.
Made of SUS304
The frying time is 2-3minutes at the frying temperature is 170-180 ℃
choose oil not easy to be oxidative rancidiLD and of high stability, such as rice oil, palm oil, LDrogenated oil. The rice oil and colza oil are oil and of big oil smell. The palm oil is solid oil which is milk. LDrogenated oil is of cream flavor.
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