POTATO CHIPS PRODUCTION LINE PC 500

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zirve international

zirve international

zirve international

Specifications model 3D

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POTATO CHIPS PRODUCTION LINE PC 500

POTATO CHIPS PRODUCTION LINE PC 500

POTATO CHIPS PRODUCTION LINE PC 500

Specifications

zirve international

STAFF

10 People

zirve international

POWER

150 Kw

zirve international

AREA

250 Sqm

zirve international

CAPACITY

500 Kg

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LINE PRODUCTION UNITS OVERVIEW

Lifting and feeding conveyor | POTATO CHIPS PRODUCTION LINE PC 500 |

Lifting and feeding conveyor

<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>

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slicing station | POTATO CHIPS PRODUCTION LINE PC 500 |

slicing station

<h1>Slicing Machine — FAM (Belgium) Model 315P</h1><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>Process Sequence</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>Safety & Operation</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>Water & Environmental Management</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>Materials & Customization</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>

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Washing station | POTATO CHIPS PRODUCTION LINE PC 500 |

Washing station

<h1>Washing Unit — Three Interlinked Stages</h1><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>

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Screw Conveyor for Transfer | POTATO CHIPS PRODUCTION LINE PC 500 |

Screw Conveyor for Transfer

<h1>Screw Conveyor for Dewatering and Potato Transfer</h1><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>

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Peeling station | POTATO CHIPS PRODUCTION LINE PC 500 |

Peeling station

<h1>Mechanical Peeling Station — Fixed Tub & Rotating Floor with Water Loop and Filtration</h1><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>

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inspection roller conveyor | POTATO CHIPS PRODUCTION LINE PC 500 |

inspection roller conveyor

<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>

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screw conveyor for dewatering and conveying peeled potatoes. | POTATO CHIPS PRODUCTION LINE PC 500 |

screw conveyor for dewatering and conveying peeled potatoes.

<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>

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Post-Slicing Washing Station | POTATO CHIPS PRODUCTION LINE PC 500 |

Post-Slicing Washing Station

<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>

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Blanching station | POTATO CHIPS PRODUCTION LINE PC 500 |

Blanching station

<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>

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Final washing and Air Knife station | POTATO CHIPS PRODUCTION LINE PC 500 |

Final washing and Air Knife station

<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>

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Frying station | POTATO CHIPS PRODUCTION LINE PC 500 |

Frying station

<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>

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Visual Inspection Station | POTATO CHIPS PRODUCTION LINE PC 500 |

Visual Inspection Station

<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>

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Seasoning unit | POTATO CHIPS PRODUCTION LINE PC 500 |

Seasoning unit

<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>

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flavor station | POTATO CHIPS PRODUCTION LINE PC 500 |

flavor station

<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>

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Oil Heater Station | POTATO CHIPS PRODUCTION LINE PC 500 |

Oil Heater Station

<p><strong>Heat Exchanger (Vegetable Oil & Water Heating) – Indirect Heating via Thermal Mineral Oil</strong></p><ul><li><p><strong>Core Role:</strong> A critical component of the potato chips line; provides <strong>indirect heating</strong> for both <strong>frying oil</strong> and <strong>blanching water</strong> using <strong>thermal mineral oil</strong> as the heat-transfer medium.</p></li><li><p><strong>Quality & Stability:</strong> Delivers <strong>stable, uniform temperatures</strong> in the fryer and blancher loop—improving <strong>final product quality</strong>, enhancing <strong>starch removal</strong> control, managing <strong>sugar levels</strong>, extending <strong>oil lifetime</strong>, and <strong>reducing energy consumption</strong>.</p></li><li><p><strong>Operating Ranges:</strong></p><ul><li><p><strong>Frying oil:</strong> <strong>160–180°C</strong> across controlled thermal zones.</p></li><li><p><strong>Blanch water:</strong> <strong>60–70°C</strong>, tuned to raw-material specs.</p></li></ul></li><li><p><strong>Safety & Efficiency:</strong> Indirect heating avoids <strong>thermal degradation of frying oil</strong> and minimizes <strong>heat losses</strong> through high-grade <strong>external insulation</strong>.</p></li><li><p><strong>Control & Automation:</strong> <strong>Automatic valves</strong> with <strong>electronic temperature sensors</strong> tied to the <strong>PLC/HMI</strong> for real-time measurement, tight control, and fast response to setpoint changes.</p></li><li><p><strong>Materials:</strong> Exchanger body and all associated piping in <strong>AISI 316 stainless steel</strong> for superior corrosion resistance.</p></li><li><p><strong>No-Contact Design:</strong> Prevents any <strong>direct contact</strong> between the heating medium (thermal oil) and the process fluids (frying oil/blanch water), maximizing hygiene and safety.</p></li></ul><blockquote><p><strong>Configurable:</strong> Exchanger capacity, thermal-oil flow rate, insulation class, and PID control logic per loop can be tailored to your target throughput and plant layout.</p></blockquote>

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