In the factory, using potato chips maker is a systematic work, involving multiple production links, from raw material cleaning, slicing, blanching, frying, degreasing, seasoning to packaging, each step needs to be completed with professional equipment. In order to ensure production efficiency and product quality, operators must master the correct use method and pay attention to the key points in the operation of the equipment. So how to use potato chips maker?
 
1. Raw material cleaning and peeling
Raw material potatoes are firstly cleaned by drum washing machine to remove surface impurities, and then the outer skin is removed by peeling machine to ensure the quality of subsequent processing.
Points for use:
Washing water should be changed regularly to avoid secondary pollution.
2. Slicing
Cleaned and peeled potatoes are cut by the slicer into thin slices of uniform thickness, which can be adjusted to meet different product requirements.
Key points for use:
The cutter is firmly mounted and the thickness adjustment needs to be precise.
Prevent the potato slices from sticking together and affecting subsequent processing.
3. Rinsing
Heat treating potato slices for a short period of time using a rinsing machine helps to remove excess starch and maintain color while improving texture.
Points for use:
The temperature is controlled at 80-95°C, and the time should not be too long so as not to affect the texture.
Pay attention to water cleanliness when using the circulating water system.
4. Dewatering (Air Drying)
After being blanched, the potato slices enter into the air dryer for dewatering to reduce the surface moisture and prevent the oil from flying and fluctuation of oil temperature during frying.
Points for use:
The wind speed and time should be adjusted according to the thickness of the slices.
Pay attention to the internal cleaning of the equipment to prevent the air duct from being blocked.
5. Frying
Use a deep fryer to fry potato chips until golden brown and crispy. The oil temperature is usually maintained at 170-180°C.
Points for use:
The oil temperature should be kept stable to avoid scorching or imperfect frying.
Filter the residue regularly to keep the oil pure.
Pay attention to the deep-frying time, generally controlled in 30-50 seconds.
6. Degreasing
Degreasing machine is used to dump oil from fried potato chips to reduce the oil content of the finished product and improve the taste and shelf life.
Points to note:
The oil dumping time is generally 15-30 seconds.
Pay attention to the speed setting of the equipment to prevent the chips from breaking.
7. Seasoning
Use the seasoning roller to evenly season the potato chips, adding salt, barbecue flavor, etc.
Key points:
The seasoning powder should be evenly applied;
The roller angle and speed should be adjusted reasonably to prevent accumulation.
8. Packaging
Use an automatic packaging machine to weigh, fill with nitrogen and seal the packaging to extend the shelf life.
Key points for use:
The packaging film should be protected from light and moisture;
The nitrogen filling ratio is appropriate to ensure that the packaging is bulky but not bursting.
 

What should I pay attention to when using potato chips machine?
1. Safe operation
Operators must be trained and operate strictly in accordance with the operating procedures.
When the equipment is running, it is forbidden to put your hands into the operating parts.
The power distribution system must be waterproof and dustproof, and electrical safety must be checked regularly.
2. Cleaning and maintenance
After each day of production, the equipment should be thoroughly cleaned, especially the food contact parts.
Regularly lubricate and maintain the bearings, motors, and transmission parts.
Prevent the equipment from rusting and mildewing.
3. Raw material management
Use fresh, disease-free potatoes to avoid affecting the taste or color due to raw material problems.
The size of potatoes needs to be controlled in a range suitable for processing, too big or too small may affect yield and efficiency.
4. Oil quality management  
Cooking oils need to be changed or filtered regularly to avoid odors or carcinogens during frying.
Control the oil content during frying to reduce cost and risk.
5. Product Quality Control
Regularly sample products for oil content, moisture content, color, crispness and other indicators.
Adjust equipment parameters to cope with raw material fluctuations or seasonal changes.