FRY-TECH FOOD EQUIPMETS PVT LTD Make Automatic Banana Chip Production Line requires different handling than potato chips because bananas are more delicate, high in sugar (which can lead to rapid browning), and vary in starch content depending on ripeness.

For a fully automatic setup, the line is designed to handle the fruit from raw green bananas to seasoned, crispy snacks.

1. Raw Banana Preparation

• Feeding Elevator: Transports green bananas to the washing station.
• Banana Peeler (Automatic): While many small plants still peel manually, a fully automatic line uses a mechanical peeler that can process 500–1000 kg/hr. It cuts the tips and peels the skin using adjustable blades to minimize fruit loss.²
• Washing & Disinfecting: The peeled bananas are washed in a citric acid or specialized solution bath to prevent oxidation (browning) before they reach the slicer.

2. Slicing & Surface Treatment

• Centrifugal Slicer: Unlike potatoes, banana slicers are often vertical. They can produce:
• Round Cuts: Standard chips.
• Longitudinal Cuts: Banana strips/fingers.
• Thickness: Generally, set between 1.0mm and 2.0mm.
• Vibratory Feeder: Slices fall onto a vibrating screen to separate "twins" (slices stuck together) and remove small broken bits before frying.

3. The Continuous Frying System

This is the heart of the line. For bananas, you need a Direct-Heated Continuous Fryer.

• Temperature Control: Bananas are sensitive.³ The fryer usually operates at a lower, more stable temperature (approx. 160°C to $170°C to prevent the sugars from caramelizing and turning the chip bitter.
• Oil Flow Management: A high-speed oil circulation system ensures that the slices are immediately "locked" by the hot oil, preventing them from absorbing too much fat.
• Submerge Belt: Since banana slices are light and float, a top belt keeps them submerged for 100% of the frying time to ensure uniform crispiness.

4. Technical Specifications (Sample 500 kg/hr Line)

5. Post-Frying & Flavoring

• De-Oiling Conveyor: A vibrating mesh belt that uses high-velocity air fans to "blow off" surface oil while the chip is still hot. This is critical for the "crunch" factor.
• Flavoring Drum (Tumbler):
• Salty/Savory: Uses a dry powder applicator.
• Sweet (salt /spice ): Requires a specialized powder Coating System followed by a secondary cooling/drying tunnel to prevent the chips from becoming sticky.
• Cooling Tunnel: Reduces the chip temperature to 30 before it reaches the Multi-Head Weigher and Packing machine.

Key Advantages of This Automatic Line

1. Uniform Color : The automatic temperature controller prevents the "dark edges" common in manual frying.
2. Oil Longevity: Because bananas release sugar, oil degrades faster. The Continuous Filtration System removes these sugars/sediment immediately, keeping the oil clear.
3. Low Breakage: Conveyors are designed with "soft drops" to ensure the thin, brittle banana chips don't shatter during the process.