Our french fries freezing processing line not only produces delicious fries efficiently, but also saves a lot of money for factories and enterprises with its excellent low maintenance cost. The use of highly corrosion-resistant materials and precise structural design ensures that the processing line maintains stable performance in long-term use. Regular equipment inspection and maintenance services keep your processing line in the best condition at all times, reducing maintenance costs while improving production efficiency.
The potatoes are usually rolled on a series of rollers to remove impurities such as dirt and stones, and then placed in a rotating metal cage. The potato skin is further washed with strong water flow to provide clean raw materials for subsequent processing links.
In the frozen french fries production line, an industrial potato peeling machine is usually used, which has an automatic control system, is simple and convenient to operate, and does not cause pollution to the potatoes during the peeling process.
The cutting process is to cut the peeled potatoes into the shape of French fries. This process requires the selection of appropriate cutting equipment and cutting methods according to different product requirements. During the cutting process, ensure that the size and shape of the fries are consistent for subsequent processing in the french fries freezing processing line.
Soak the cut fries in hot water for a short time and then immediately put them in cold water. This step not only kills the microorganisms on the surface of the fries, but also inactivates the enzymes in the fries, preventing corruption during subsequent storage, and helps to maintain the color and taste of the fries.
Remove excess water from the surface of the fries through centrifugal force or other dehydration methods to make the fries reach the appropriate dryness to prepare for the subsequent quick freezing process. The appropriate dryness can improve the overall freezing efficiency in the frozen french fries production line while maintaining the shape and taste of the product.
Put the dehydrated fries in a low temperature environment for quick freezing, generally at a temperature of around -15℃ to -20℃, so that the fries are quickly frozen in a short time, forming tiny ice crystals, reducing damage to the cell structure of the fries, and better maintaining their taste and nutrients.
