Main produciton process of making fried chips:

 ♥Raw material selection: Choose fresh potatoes with high dry matter content, requiring pure varieties, shallow sprouts, regular shapes, no mildew, rot, germination and insect pests, and a diameter between 50-70mm.

 ♥Cleaning & Peeling: Use a cleaning machine to remove debris and other debris from the raw materials. Using mechanical friction peeling method, 30-40kg at a time, peeling time depends on the freshness of the raw materials, generally 3-8min. The peeled potatoes are required to be clean and smooth in appearance. The peeling time should not be too long to avoid excessive peeling and increase the material loss rate.  

♥Chips Slicing: Feed the raw materials into the slicer one by one, the feeding speed should be uniform, and the slice thickness should be between 1~2mm.

 ♥Rinsing: The sliced potato chips must be immersed in water for rinsing to prevent the potato chips from oxidizing and browning in the air. At the same time, the free starch on the surface of the potato chips is washed away to prevent the starch from dissolving into the oil pan and affecting the life of the frying oil.  

♥Dehydration: Spread the stacked materials on the distributor to avoid increasing the frying time and increase the oil content of the finished product.

 ♥Chips frying: The flakes should enter the frypot evenly, the oil temperature should be controlled between 180~200℃, and the materials must pass through the frypot within 2 minutes. Palm oil is mostly selected for frying oil. Compared with other edible oils, it has the characteristics of good stability, long service life and good shortening performance. It is especially suitable for frying oil.