24 Oct 2024
French Fries Line
The standard process is optimized to guarantee a stable quality end product working with raw material of varying specifications. For example, two blanching units are included to ensure colour control of the product as well as the enzymatic inactivation and pre-gelatinization of the starch. After blanching, a dip belt has been provided for application of SAPP to avoid after cooking darkening of the product. The dryer will further prepare the product before frying, improving product texture (crispiness) and ensure the final moisture content is at optimal levels and according customer specification. The frying system’s main focus is to maintain frying oil quality over a longer period of time. This is done mainly by efficient filtration and control over the frying oil volume. The system is automatic and fully controlled via the PLC. The fryer is designed for a flexible process for a wide variety of different end products, each with different frying parameters.
Categories
- Processing
- General Processing Technology