What Are The Steps in The production of Chips?

As a popular snack food, potato chips require complex and delicate steps to produce. So what are the steps in the production of chips? The following will introduce the production steps of potato chips in detail.

What are the steps in the production of chips?

1. Potato cleaning and peeling: Potatoes need to be cleaned by a cleaning machine to thoroughly remove mud and impurities. Then use a peeling machine to peel off the skin. Efficient cleaning and peeling are important prerequisites for ensuring the taste and color of potato chips.

2. Slicing: Peeled potatoes are cut into uniform slices by a slicer. The thickness of the slices will directly affect the crispness and taste of the potato chips, so there are high requirements for the accuracy of the slicing equipment.

3. Blanching: The cut potato slices need to be blanched in hot water for a short time in the blanching machine. This step helps to remove excess starch, prevent the potato chips from changing color during frying, and improve their crispness.

4. Frying: The blanched potato slices are sent to a continuous fryer and fried in high-temperature oil until golden brown. The oil temperature and frying time need to be strictly controlled to ensure that the potato chips have a crispy taste and uniform color.

5. Seasoning: The potato chips are evenly sprinkled with seasoning powder in the seasoning machine. The uniformity of seasoning and the ratio of powder are directly related to the flavor performance of the product.

Technical requirements for potato chips production equipment

Factories of different sizes and needs have different requirements for the configuration and degree of automation of the production line. Small and medium-sized factories may choose semi-automatic production lines to facilitate cost control; while large food processing companies tend to prefer fully automated equipment to achieve continuous production, high efficiency and low labor costs. The equipment should have good sealing, easy cleaning, and prevent cross contamination. At the same time, intelligent control systems such as automatic temperature control, variable frequency speed regulation, and automatic oil temperature monitoring are also key configurations to ensure product consistency.

Environmental requirements for potato chips production

Potato chips are ready-to-eat foods, and have high hygiene standards and control requirements for the production environment:

1. The workshop needs to be equipped with an air filtration system to keep the air clean and prevent dust, oil smoke and microorganisms from contaminating the product.

2. The workshop temperature should be kept between 18℃ and 25℃, and the humidity should be controlled below 60% to prevent the potato chips from getting damp and softening or breeding bacteria.

3. Workers need to wear dust-proof clothing, gloves, and masks, and strictly follow the changing and hand washing procedures. Raw materials and finished products should be managed in separate areas to avoid cross contamination.

4. The floor should be non-slip, waterproof, and easy to clean. The drainage system should be reasonably designed to prevent water accumulation and odor.