1. Potato Peeler (Batch Type)

• Capacity: 15–20 kg per batch (approx. 5 minutes per cycle).
• Motor: 1 HP.
• Features: Abrasive silicon carbide inner coating for smooth peeling with water inlet for continuous cleaning.

2. Potato Slicer (High Speed)

• Capacity: 200–300 kg/hr (to stay ahead of the fryer).
• Blades: Interchangeable for Plain, Ruffled (Wave), and Lachha (Sticks).
• Motor: 1 HP.

3. Hydro Dryer (Centrifugal De-Watering)²

• Purpose: Removes surface moisture after slicing.
•  If slices are wet, they will stick together and soak up excess oil in the fryer.
• Batch Capacity: 15–20 kg.
• Motor: 1.5 HP (High RPM).

4. Batch Fryer (Circular with Tilting)

·        Size: 36x60x12-inch  Rectangular or 48-inch diameter.

·        Heating: Diesel or Gas (LPG) Induction Wooden fired or Wood Pellet

·        Oil Capacity: 150–190 Liters.

·        Features: Built-in temperature sensor and mechanical tilting to unload all chips at once into the cooling tray.

5. Coating Pan (Flavoring Drum)

• Type: Rotating SS drum with internal baffles for even spice distribution.
• Capacity: 50 kg/hr.
• Motor: 1 HP gear motor.

6. 2-Head Linear Weigher Packing Machine

• Speed: 15–25 pouches per minute.
• Features: Nitrogen flushing (mandatory for potato chips), PLC touch screen, and date/batch coder.

Total Set Summary (50 kg/hr Finished Product)

Critical "Ready Material" Math:

• Potato Input: 200 kg/hr
• Water Waste (Peeling/Starch): ~15%
• Moisture Loss (Frying): ~60%
• Oil Absorption: 30–35% (The weight added by oil balances some moisture loss)
• Final Output: ~50 kg/hr