Natural Potato Chips Production Line PC 600
Natural Potato Chips Production Line PC 600
19680Available product shapes
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Natural Potato Chips Production Line PC 600
Natural Potato Chips Production Line
Specifications
STAFF
5/7 people
POWER
170 Kw
AREA
750 – 1000 m2
CAPACITY
700 Kg/h
Water consumption
4-5 m3 /Hr
Gas Consumption
4-5 m³/h
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The 700 kg/h natural potato chips production line is a fully integrated processing solution engineered to convert fresh potatoes into premium-quality potato chips with maximum efficiency and product consistency.
The line incorporates advanced washing, peeling, slicing, frying, de-oiling, seasoning, and packaging technologies, ensuring reliable operation throughout the entire production process.
Designed for continuous industrial production, the line features a high-efficiency continuous frying system, advances oil filtration technology, and PLC-based automation for precise process control and optimized energy utilization.
The stainless-steel construction, hygienic design, and user-friendly operation contribute to reduced maintenance requirements and long-term operational reliability.
Combining high productivity, superior product quality, and operational flexibility, the line enables manufacturers to produce a wide range of natural potato chips while meeting modern food industry standards and maximizing return on investment.
LINE PRODUCTION UNITS OVERVIEW
<p>Hydraulic Raw-Potato Lifting & Discharge Unit — 1 m³ Tilting Hopper</p><ul><li><p><strong>Function:</strong> Provides the shaker/feeding conveyor with a continuous, stable supply of raw potatoes.</p></li><li><p><strong>Intake Mechanism:</strong> Receives potato crates via a rotary motion system (100° around the center) coupled with a mobile 1 m³ tilting hopper.</p></li><li><p><strong>Regulated Discharge:</strong> Discharges potatoes into a feed trough equipped with an electric vibratory unit to prevent bridging/clogging and to assist with primary dust removal.</p></li><li><p><strong>Transfer to Washing Station:</strong> Connects the conveyor outlet to the inlet of the primary washing section via a screw (auger) or flat conveyor, elevating product from the receiving trough to the washing phase for stone and soil separation.</p></li><li><p><strong>Synchronized Control:</strong> Automatically adjusts unit speed through the main HMI, using electronic sensors interfaced with the rest of the line to ensure steady, uninterrupted feed flow.</p></li><li><p><strong>Adaptable Footprint:</strong> Unit dimensions are configurable to suit plant layout and line routing.</p></li><li><p><strong>Material of Construction:</strong> Full frame and all product-contact parts manufactured from food-grade AISI 304 stainless steel.</p></li><li><p><strong>Integration Notes:</strong> Conveyor type (screw/flat) selectable based on floor level and line incline; hopper capacity and discharge rate can be tuned to the target production throughput.</p></li></ul>
<h2>The washing and separation station for stones and dirt consists of three interconnected stages.</h2><p><strong>General Principle:</strong> Remove dry contaminants first, then separate heavy stones hydraulically, and finally perform wet washing with water recirculation to ensure high efficiency and low water consumption.</p><h2>Stage 1: Dry Cleaning (Removal of Dust and Fine Gravel)</h2><ul><li><p><strong>Composition:</strong> A specially engineered cylindrical drum designed to remove dust and fine gravel.</p></li><li><p><strong>Function:</strong> Raw potatoes enter the drum; rotational motion discharges dust and small stones through dedicated outlets into an external collection bin.</p></li><li><p><strong>Operating Medium:</strong> Waterless (mechanical dry pre-cleaning prior to washing).</p></li></ul><h2>Stage 2: Hydrocyclone for Stone and Large-Object Separation</h2><ul><li><p><strong>Composition:</strong> Conical cyclone equipped with a top-mounted agitator and adjustable high-pressure water.</p></li><li><p><strong>Mechanism:</strong> Potatoes enter from the top; the conical geometry, controlled water pressure, and centrifugal force—assisted by the agitator—drive stones and heavy bodies downward while potatoes exit through the top outlet.</p></li><li><p><strong>Control Variables:</strong> Water pressure, potato feed rate, and agitator rotational speed.</p></li></ul><h2>Stage 3: Rotary Wet Washing Drum</h2><ul><li><p><strong>Composition:</strong> A rotating tank/drum similar to Stage 1, but operating with water as the process medium.</p></li><li><p><strong>Mechanism:</strong> Tumbling promotes inter-product friction and contact with the drum walls; internal metal lifters enhance scrubbing for improved soil removal.</p></li><li><p><strong>Water Management:</strong> Recirculation loop via a suction/feed pump connected to a filtration unit.</p></li></ul><h2>Subsequent Stage</h2><p>After washing, potatoes are transferred to the peeling section via a conveyor with staggered infeed/outfeed elevations to ensure smooth, uninterrupted flow.</p><h2>Optional Add-Ons</h2><p>Flat inspection conveyor for manual sorting and rejection of off-spec tubers (optional).</p>
<h2>Screw Conveyor for Dewatering and Potato Transfer</h2><ul><li><p><strong>Material:</strong> Fully manufactured from food-grade <strong>AISI 304 stainless steel</strong>.</p></li><li><p><strong>Cleanability:</strong> <strong>Water-resistant design</strong> to facilitate daily wash-downs and maintain hygiene.</p></li><li><p><strong>Perforated AISI 304 auger:</strong> Ensures lifting of potatoes to the next stage while <strong>draining water during conveyance</strong>.</p></li><li><p><strong>Integration Note:</strong> Conveyor <strong>incline and speed</strong> can be adjusted to match the site layout and the required throughput/flow rate.</p></li></ul>
<h2>Mechanical Peeling Station — Fixed Tub & Rotating Floor with Water Loop and Filtration</h2><ul><li><p><strong>Operating Principle:</strong> Speed-controlled abrasive peeling based on friction of potatoes against a rough inner lining with adequate water flow and pressure, within a defined dwell time, to achieve full, uniform peel removal.</p></li><li><p><strong>Compatibility with Varieties:</strong> Suitable for different potato types/conditions (frozen, fresh, Cruz, Rosetta, Hormuz, etc.).</p></li><li><p><strong>Service Life:</strong> Food-grade, high-resistance abrasive lining with an operating life of up to <strong>5 years</strong> (higher reliability versus alternative methods).</p></li></ul><h2>Construction & Mechanism</h2><ul><li><p><strong>Tub:</strong> Fixed cylindrical vessel with a durable, rough inner layer.</p></li><li><p><strong>Floor:</strong> Rotating base covered with a matching abrasive layer to boost peeling efficiency.</p></li><li><p><strong>Peeling Action:</strong> Top infeed with metered quantities/weights and medium-pressure water; centrifugal force plus continuous friction (potato-to-potato and potato-to-wall) removes skin from all sides.</p></li><li><p><strong>Peel Discharge:</strong> Peel is extracted with process water to a dedicated filtration unit (<strong>Holdeni</strong> model) that separates peels and recirculates clean water back to the loop.</p></li><li><p><strong>Water Circuit:</strong> Closed-loop recirculation via a feed/suction pump through an integrated filtration system.</p></li></ul><h2>Control & Calibration</h2><ul><li><p><strong>Automated Control:</strong> Operating parameters (speed / dwell time / water pressure / feed rate) are set automatically via the <strong>HMI</strong>, aligned to potato type, size, and condition.</p></li><li><p><strong>Pneumatic Feed Gate:</strong> Potato dosing governed by a moving pneumatic gate linked to sensors with the upstream sections to ensure continuous, balanced flow.</p></li><li><p><strong>Downstream Transfer:</strong> Post-peeling, potatoes are conveyed to the next stage via a suitable belt.</p></li></ul><h2>Advanced Filtration System</h2><ul><li><p><strong>Peel–Water Separation:</strong> Specialized units using a physical separation principle provide complete, reliable peel isolation and return clean water to permanent-use tanks (reduced consumption and environmental protection).</p></li><li><p><strong>Cyclones for Fine Particles:</strong> For separating starch, sugars, dust, fine peels, and other unwanted particulates from the process water.</p></li><li><p><strong>Stainless-Steel Pumps:</strong> <strong>AISI 304</strong> food-grade pump set for suction and feed lines.</p></li></ul><h2>Customization</h2><ul><li><p><strong>Configurable Parameters:</strong> Tub dimensions, lining roughness, water pressure/flow, residence time, and feed rate—tunable to production capacity and site layout.</p></li></ul>
<p><strong>Potato Visual Inspection Conveyor — 4 m Length with Rotating Rollers & High-Intensity Lighting</strong></p><ul><li><p><strong>Purpose:</strong> Pre-slicing quality check to remove defective tubers and <strong>manually trim oversized potatoes</strong> before they enter the <strong>slicing machine</strong>.</p></li><li><p><strong>Effective Length:</strong> <strong>4 meters</strong> to provide sufficient residence time and higher inspection accuracy.</p></li><li><p><strong>Rotational Action:</strong> The conveyor features <strong>interlinked aluminum cylindrical rollers</strong> that <strong>rotate potatoes 360°</strong> during transfer, enabling full-face visibility for the operator.</p></li><li><p><strong>Lighting:</strong> <strong>High-intensity industrial lighting</strong> over the inspection zone to enhance defect visibility and color uniformity assessment.</p></li><li><p><strong>Inspection Outcome:</strong> Facilitates <strong>manual rejection</strong> of off-grade tubers and <strong>manual size reduction</strong> prior to slicing—improving infeed quality and reducing downstream waste.</p></li><li><p><strong>Line Integration:</strong> Direct discharge to the slicer once inspection is complete.</p></li></ul><blockquote><p><strong>Optional:</strong> Side bins/chutes for rejects and hand-tools can be added to suit site requirements.</p></blockquote>
<p><strong>Screw Conveyor for Dewatering & conveying peeled potatoes.</strong></p><ul><li><p><strong>Material:</strong> Full construction in <strong>food-grade AISI 304 stainless steel</strong>.</p></li><li><p><strong>Sanitation-Ready:</strong> <strong>Waterproof design</strong> to facilitate daily wash-downs and maintain hygiene.</p></li><li><p><strong>Perforated Flighting:</strong> <strong>AISI 304 perforated auger</strong> that <strong>elevates peeled potatoes to the next stage while draining water</strong> in transit—reducing free moisture prior to downstream processing.</p></li></ul><blockquote><p><strong>Integration Note:</strong> Conveyor incline and speed can be tuned to match your layout and target throughput.</p></blockquote>
<h2><span style="color:black;">Slicing Machine — FAM (Belgium) Model 315P</span></h2><ul><li><p><strong>Brand & Model:</strong> FAM 315P (Belgium).</p></li><li><p><strong>Function:</strong> Slices potatoes to the required thickness and geometry for production.</p></li><li><p><strong>Optimal Thickness Range:</strong> 1.3 mm to 1.6 mm (adjustable up/down per product specification).</p></li><li><p><strong>Cut Profiles:</strong> Flat, crinkle (zigzag), or sticks.</p></li><li><p><strong>Cutting Blades:</strong> Manufactured from corrosion-resistant, food-grade stainless-steel alloys.</p></li></ul><h2><span style="color:black;">Process Sequence</span></h2><ul><li><p><strong>Feeding:</strong> Transfer potatoes from the manual inspection belt to the slicer inlet via a screw conveyor with metered dosing (synchronized with feed-belt speed).</p></li><li><p><strong>Twin Screw Infeed Conveyor:</strong> Potatoes enter the cutting chamber with appropriate water pressure.</p></li><li><p><strong>Cutting:</strong> Twelve side blades mounted on the inner chamber walls deliver the specified cut profile.</p></li><li><p><strong>Primary Wash:</strong> Slices drop into a stainless-steel tank connected to a U-shaped water-wash tunnel for initial rinsing and removal of surface starch.</p></li><li><p><strong>Mechanical Shaker & Secondary Wash:</strong> Slices move to a mechanical shaker with a drainage trough for process water; fresh spray bars remove additional starch prior to the warm-water sugar-reduction stage.</p></li><li><p><strong>Fines Rejection:</strong> The mechanical shaker segregates ultra-small fragments generated during cutting into dedicated receptacles (to protect final product quality).</p></li></ul><h2><span style="color:black;">Safety & Operation</span></h2><ul><li><p><strong>Operational Safety:</strong> Interlock system stops operation upon lid opening.</p></li><li><p><strong>Thickness Calibration:</strong> Simple manual adjustment for slice thickness.</p></li><li><p><strong>Blade Service Life:</strong> Varies with potato variety, chamber loading, and daily operating hours (approx. <strong>6 hours to 2 days</strong>).</p></li></ul><h2><span style="color:black;">Water & Environmental Management</span></h2><ul><li><p><strong>Water Recirculation During Cutting:</strong> Via the machine’s dedicated filtration system.</p></li><li><p><strong>Station-Mounted Advanced Filtration:</strong> Recirculates process water and separates starch particles for recovery; cyclone separators (physical separation) accelerate filtration without affecting production continuity or pump performance.</p></li></ul><h2><span style="color:black;">Materials & Customization</span></h2><ul><li><p><strong>Material of Construction (Product Contact):</strong> Food-grade <strong>AISI 304 stainless steel</strong>.</p></li><li><p><strong>Customizable Parameters:</strong> Slice thickness/shape, feed rate, and water pressure/flow—controlled via the main <strong>HMI</strong>.</p></li></ul>
<p><strong>Post-Slicing Washing Section – 3 m Mechanical Shaker with Bottom Water Tank</strong></p><ul><li><p><strong>General Build:</strong> A <strong>mechanical vibrating (shaker) tank</strong> with an <strong>integrated bottom water collection tank</strong>, <strong>3 meters</strong> in effective length.</p></li><li><p><strong>Operating Functions:</strong></p><ul><li><p><strong>Clean-water spraying</strong> via top nozzles,</p></li><li><p><strong>Suction of slicing water</strong> back into the filtration loop,</p></li><li><p><strong>Spacing and de-clumping</strong> of slices to ensure smooth transfer to the next stage.</p></li></ul></li><li><p><strong>Product Quality Outcomes:</strong> Efficient removal of <strong>starch released during slicing</strong> and <strong>separation of fines/small fragments</strong>, thereby protecting:</p><ul><li><p>final product quality,</p></li><li><p>frying performance,</p></li><li><p><strong>frying-oil lifetime</strong>,</p></li><li><p><strong>fryer-oil filtration efficiency</strong>.</p></li></ul></li><li><p><strong>Water & Sustainability:</strong></p><ul><li><p>This section’s water loop is <strong>interconnected</strong> with the slicing station’s <strong>filtration system</strong>.</p></li><li><p>Delivers <strong>full water filtration</strong> and <strong>very low water losses</strong>, supporting <strong>sustainability</strong> and conserving natural resources.</p></li></ul></li></ul><blockquote><p><strong>Integration:</strong> Discharge is engineered for seamless feeding to the next stage (warm-water sugar removal / blanching or pre-drying, per line setup).<br><strong>Material:</strong> Product-contact parts in <strong>food-grade AISI 304 stainless steel</strong> (where applicable).</p></blockquote>
<p><strong>Sugar & Starch Removal System (BLANCHER) – Controlled Hot-Water Blanching with Cyclonic Starch Separation</strong></p><p><strong>Concept:</strong> Precisely controlled blanching to remove <strong>surface sugars and starch</strong> from potato slices prior to frying, using a <strong>closed hot-water loop</strong> plus <strong>cyclone starch separation</strong> for a stable golden color and reduced water consumption.</p><p>Staged Configuration</p><p>Stage 1: Rotary Blanching Drum with Perforated Auger</p><ul><li><p><strong>Build:</strong> Rotating cylindrical tank submerged in hot water with a <strong>large-pitch perforated metal auger</strong> to tumble slices and transfer them downstream.</p></li><li><p><strong>Thermal Treatment:</strong> Water at <strong>≈ 60–70°C</strong>, auto-adjusted to incoming sugar levels (per pre-run analysis).</p></li><li><p><strong>Control:</strong> <strong>High-precision temperature sensors</strong> on a <strong>closed hot-water circuit</strong> heated by a <strong>steam system</strong> connected to a dedicated boiler, delivering <strong>±1°C</strong> accuracy.</p></li><li><p><strong>Thermal Uniformity:</strong> Direct steam injection ensures <strong>homogeneous and stable</strong> water temperature.</p></li><li><p><strong>Safety/Environment:</strong> <strong>Metal exhaust stack</strong> vents excess steam (with option to <strong>recover</strong> steam elsewhere in the plant).</p></li></ul><p><strong>Process Note:</strong> Blanch water accumulates dissolved starch and sugars. To avoid turbidity and starch redeposition (off-color/adhesion):</p><ul><li><p><strong>Starch Cyclone:</strong> Blanch water enters <strong>tangentially at high velocity</strong>; centrifugal forces drive heavier starch particles to the wall and <strong>downwards</strong>, while cleaner water exits from the top.</p></li><li><p><strong>Filtration Integration:</strong> Post-<strong>filtration unit</strong>, water returns to the hot loop, integrated with the <strong>peeling and slicing filtration packages</strong>.</p></li><li><p><strong>Food-grade Defoamers:</strong> Added to collapse foam into solids removed by cyclones.</p></li><li><p><strong>Benefits:</strong> <strong>Lower water usage</strong>, prevention of <strong>starch carry-back</strong> on slice surfaces, consistent <strong>color/thickness</strong>, and reduced effluent load.</p></li></ul><p>Stage 2: Inclined Metal-Mesh Conveyor with Final Rinse</p><ul><li><p><strong>Build:</strong> <strong>Inclined conveyor with metal mesh belt</strong> set at a defined discharge angle; a <strong>collection tank</strong> receives water from Stage 1 and ties back to the hot-water loop.</p></li><li><p><strong>Function:</strong> Elevates slices at a controlled speed to shed residual sugar/starch.</p></li><li><p><strong>Ambient-Water Spray:</strong> At the top, <strong>pressurized spray (ambient, separate from the hot loop)</strong> removes remaining starch before the next stage.</p></li></ul><p>Operating Summary</p><ul><li><p><strong>Controls:</strong> Auto-tuning of temperature/flow based on raw material specs.</p></li><li><p><strong>Quality:</strong> Effective sugar/starch removal for stable golden color and improved frying performance.</p></li><li><p><strong>Sustainability:</strong> <strong>Water recirculation</strong> with cyclone separation minimizes losses and environmental impact.</p></li></ul><blockquote><p><strong>Materials:</strong> Product-contact parts in <strong>food-grade AISI 304 stainless steel</strong>.<br><strong>Customization:</strong> Water temperature/flow, residence time, auger speed, conveyor angle, and spray rate tailored to capacity and layout.</p></blockquote>
<p><strong>Air Drying Unit – Pressurized Hot Air Pre-Fryer Dehydration</strong></p><ul><li><p><strong>Purpose:</strong> Reduce free surface moisture on potato slices <strong>immediately before frying</strong> for consistent texture and lower oil uptake.</p></li><li><p><strong>Operating Principle:</strong> After the water spray, slices travel between <strong>two metal-mesh conveyors</strong> with an effective length of <strong>3 m</strong>. <strong>Pressurized hot air</strong> is injected from <strong>both top and bottom</strong> across <strong>three sequential drying zones</strong>.</p></li><li><p><strong>Product Dynamics:</strong> Bi-directional airflow <strong>tumbles</strong> the slices and ensures balanced exposure to hot air on both sides for uniform drying.</p></li><li><p><strong>Performance:</strong> Removes <strong>80–90%</strong> of the residual moisture, preparing slices to <strong>enter the fryer</strong> at optimal condition.</p></li><li><p><strong>Benefits:</strong> More stable color and crispiness, reduced oil spatter, <strong>longer frying-oil life</strong>, and lower load on the oil filtration system.</p></li><li><p><strong>Integration:</strong> Conveyor speed and blower intensity are tunable via the main <strong>HMI</strong> to match line settings.</p></li><li><p><strong>Materials:</strong> Product-contact parts in <strong>food-grade AISI 304 stainless steel</strong> (where applicable).</p></li></ul><blockquote><p><strong>Options:</strong> Thermal hoods, inlet/outlet air curtains, and independent control of the three drying zones based on slice thickness and feed rate.</p></blockquote>
<p><strong>Continuous Oil Fryer – 1,300 L Oil Pan with External Heating & Automatic Filtration</strong></p><p><strong>Thermal Capacity & Safety</strong></p><ul><li><p><strong>Oil Pan Volume:</strong> <strong>1,300 liters</strong>.</p></li><li><p><strong>Heating System:</strong> External heater using a <strong>mineral-oil heat-exchanger loop</strong>.</p></li><li><p><strong>High Reliability:</strong> <strong>Redundant oil pump</strong> plumbed in parallel to the heat-exchanger circuit; it auto-engages upon primary pump failure (<strong>Zirve proprietary safety feature</strong>).</p></li><li><p><strong>Full Electronic Control:</strong> PLC/HMI management of <strong>oil temperature</strong> and <strong>oil level</strong> inside the fryer.</p></li></ul><p><strong>Oil Quality & Lifetime</strong></p><ul><li><p><strong>Professional internal recirculation</strong> with <strong>continuous automatic filtration</strong> to remove fines and extend oil life.</p></li><li><p><strong>Smart Make-Up:</strong> Early-warning system and a dedicated make-up tank with pump for continuous <strong>oil top-up</strong>.</p></li></ul><p><strong>Vapor Management & Anti-Oxidation (Dutch Technology)</strong></p><ul><li><p><strong>Steam extraction and control</strong> to form a protective <strong>steam blanket above the oil</strong>, reducing oxidation and extending oil life.</p></li><li><p>Chimneys equipped with <strong>pneumatically actuated dampers</strong>, governed by precision sensors tied to the <strong>central PLC</strong>.</p></li></ul><p><strong>Thermal Uniformity & Insulation</strong></p><ul><li><p>Engineered <strong>oil-flow path</strong> ensures <strong>uniform temperature</strong> along the chips’ trajectory.</p></li><li><p><strong>Thermal insulation</strong> of the top cover and fry pan using high-grade fiberglass.</p></li></ul><p><strong>Operating Principle</strong></p><ol><li><p><strong>Infeed:</strong> Slices enter via a <strong>metal-mesh belt (AISI 304)</strong>.</p></li><li><p><strong>Agitation & Immersion:</strong> <strong>Nine (9) rotary impellers</strong> distributed along the fryer keep slices moving and prevent sticking.</p></li><li><p><strong>Zoned Heating:</strong> Temperature is controlled across <strong>multiple zones</strong> (inlet→outlet) to achieve target doneness per <strong>potato variety, slice thickness, and oil type</strong>.</p></li><li><p><strong>Final Crisping:</strong> A <strong>full-immersion finishing zone</strong> guarantees the desired crunch before discharge.</p></li><li><p><strong>Oil Recovery:</strong> The <strong>upward-inclined discharge</strong> acts as a <strong>primary de-oiling stage</strong>, returning maximum oil to the collection tank.</p></li></ol><p><strong>Service & Hygiene</strong></p><ul><li><p>Tool-less access via <strong>three opening stages</strong> (top cover – recirculation impellers – conveyor) for easy <strong>cleaning and maintenance</strong> through the HMI.</p></li><li><p><strong>Crumb removal system:</strong> Mechanical filtration via a <strong>screw conveyor</strong> that lifts and discharges fines, mitigating <strong>oil oxidation</strong>.</p></li></ul><blockquote><p><strong>Materials:</strong> Product-contact parts in <strong>food-grade AISI 304 stainless steel</strong> (where applicable).<br><strong>Tunable Parameters:</strong> Zone temperatures, belt speed, oil recirculation rate, and oil level/temperature alarms.</p></blockquote>
<p><strong>Visual Inspection Station – 3 m Inspection Conveyor with Optional Smart Optical Sorting</strong></p><ul><li><p><strong>Purpose:</strong> Convey potato chips over a <strong>3-meter inspection belt</strong> for <strong>manual visual screening</strong>, removing off-grade pieces and foreign matter before packing/next stages.</p></li><li><p><strong>Inspection Setup:</strong> High-intensity industrial lighting, side reject chutes, and optional trimming tools for on-the-spot correction.</p></li><li><p><strong>Advanced Option (Optional):</strong> Equip the line with a <strong>“Sortex”-type smart optical sorter</strong>, featuring:</p><ul><li><p><strong>High-sensitivity camera array</strong> (potentially multi-spectral, depending on model) to detect color/shape defects.</p></li><li><p><strong>AI-driven classification</strong> to identify non-compliant chips.</p></li><li><p><strong>High-speed air ejectors/actuators</strong> to remove rejects in real time.</p></li></ul></li><li><p><strong>Integration:</strong> Full connectivity to <strong>PLC/HMI</strong> for rejection analytics, quality traceability, and threshold tuning to match product specs.</p></li><li><p><strong>Materials (where applicable):</strong> Product-contact parts in <strong>food-grade AISI 304 stainless steel</strong>.</p></li></ul><blockquote><p><strong>Tunable Parameters:</strong> Belt speed, lighting intensity, reject paths, and (when optical sorting is enabled) AI thresholds can be tailored to your brand standards and target quality.</p></blockquote>
<p><strong>Seasoning Drum – 120 cm Diameter, 2 m Length with Automatic Flavor Spraying</strong></p><ul><li><p><strong>Construction:</strong> <strong>Rotating drum</strong> with <strong>120 cm</strong> diameter and <strong>2 m</strong> effective length (configurable to capacity).</p></li><li><p><strong>Operating Principle:</strong> <strong>Automatic seasoning spray system</strong> ensures <strong>uniform flavor distribution</strong> across chips, with <strong>adjustable drum speed</strong> to maintain consistent coverage.</p></li><li><p><strong>Operational Note:</strong> The <strong>flavor-feeding unit</strong> features a modern design for <strong>easy cleaning and fast changeovers</strong>, while maintaining dosing stability and minimizing waste.</p></li></ul><blockquote><p><strong>Tunable Parameters (Optional):</strong> Drum speed, spray rate, and spray angle can be tuned to your target product specs and throughput.<br><strong>Line Integration:</strong> Start/stop interlocks can be linked to the PLC for synchronization with frying and cooling stages.</p></blockquote>
<p><strong>Seasoning Drum – 120 cm Diameter, 2 m Length with Automatic Flavor Spraying</strong></p><ul><li><p><strong>Construction:</strong> <strong>Rotating drum</strong> with <strong>120 cm</strong> diameter and <strong>2 m</strong> effective length (configurable to capacity).</p></li><li><p><strong>Operating Principle:</strong> <strong>Automatic seasoning spray system</strong> ensures <strong>uniform flavor distribution</strong> across chips, with <strong>adjustable drum speed</strong> to maintain consistent coverage.</p></li><li><p><strong>Operational Note:</strong> The <strong>flavor-feeding unit</strong> features a modern design for <strong>easy cleaning and fast changeovers</strong>, while maintaining dosing stability and minimizing waste.</p></li></ul><blockquote><p><strong>Tunable Parameters (Optional):</strong> Drum speed, spray rate, and spray angle can be tuned to your target product specs and throughput.<br><strong>Line Integration:</strong> Start/stop interlocks can be linked to the PLC for synchronization with frying and cooling stages.</p></blockquote>
<p>Made of: (Stainless Steel 304)</p><p>(The Engine) 750 wat from company (GAMAK-TURKEY)</p><p>(Gearbox) from company (VARVEL – ITALY).</p><p>It is designed in a water resistance manner for the washing and cleaning process</p><p>Easy to move and clean.</p>
Dimensions
