The core process of the French fries line

02.

Cutting and blanching

Extremely precise and brightly coloured

High-precision cutting technology to ensure uniform size and stable taste. The blanching process removes excess starch and maintains a vibrant colour, setting the gold standard for final frying.

Preheat the section

Light Separation Equipment:Detect and reject defective tubers.

Weighing Equipment:Accurately measure the weight of the chips to ensure product consistency.

Preheat the pan:The tubers are preheated to improve the results of subsequent processing.

Conveying Equipment:The preheated tubers are conveyed to the cutting process.

Cut into sections:

Grading Equipment:Grade the tubers according to their size.

Pumping Equipment:The chips are conveyed to the strip cutter.

Strip cutting equipment:Cut the potato wedges into even fries.

Hydrophobic Equipment:Remove excess moisture from the surface of the fries.

Blanching section

Light Separation Equipment:The quality of the fries is tested again and the non-conforming products are rejected.

Conveying Equipment:Transfer the fries to the blanching facility.

1#Blanching:Blanch for the first time to remove excess starch.

2# Blanching:Blanch a second time to ensure uniform color and texture of the fries.

Starch collection device:Collect the starch released during the blanching process and reduce waste.