complete automatic production line for fried snacks is a modular system where each machine is synchronized via a central PLC (Programmable Logic Controller). Depending on the product (Potato Chips, Namkeen, or Pellets), the "front-end" preparation machines change, but the "back-end" frying and seasoning units remain similar.

1. The "Front-End": Raw Material Preparation

This section varies based on the specific snack you are making:

• For Potato Chips: * Feeder/Hopper: Large bin to hold raw potatoes.
• Washer & De-stoner: Removes mud and stones.
• Peeling Machine: Abrasive rollers remove skin with minimal waste.
• Slicing Machine: High-speed centrifugal slicer (adjustable for plain or ruffled).
• Blanching Unit: Uses hot water to remove excess starch (improves color and crunch).
• Air Knife / Dewatering Conveyor: Uses high-velocity air to remove surface water before frying.
• For Namkeen (Sev/Gathiya):
• Dough Mixer: Large capacity mixer for gram flour (besan) and spices.
• Extruder Machine: Directly drops shaped dough into the fryer via a motorized head.
• For Pellets (Fryums):
• Vibratory Feeder: Ensures a steady, non-stop flow of dry pellets into the fryer.

2. The Core: Continuous Frying System

This is the heart of the line, typically featuring an External Heat Exchanger (Wood, Gas, or Diesel based).

• Continuous Fryer: A long SS 304 tank with a dual-belt system (submerger and take-out belts) to ensure products stay underwater and move at a constant speed.
• External Heat Exchanger: Heats the oil indirectly to prevent burning.
• Continuous Oil Filter: A mesh-belt or drum filter that removes "fines" (small food particles) instantly to maintain oil purity.
• Oil Storage Tank: A secondary tank with a cooling system to store oil during cleaning or maintenance.

3. The "Back-End": Post-Frying & Flavoring

• De-Oiling Conveyor: A vibrating or mesh conveyor that shakes off excess surface oil.
• Cooling Conveyor: A long belt with high-speed fans that brings the product to room temperature (essential for maintaining crispness and preventing condensation in the bag).
• Flavoring / Seasoning Drum: A rotating drum where dry spices or oil-based slurries are sprayed onto the snack as it tumbles.
• Finished Product Elevator: A "Z-type" or bucket elevator that carries the snacks to the packaging machine hopper.

4. Technical Summary for a 500 kg/hr Line

Why the "Complete Line" approach is better:

1. Consistency: The PLC ensures that every chip or sev is fried for exactly the same amount of time at the same temperature.
2. Labor Savings: A 500 kg/hr line that used to require 15–20 people can now be managed by 3–4 operators.
3. Oil Life: Because of continuous filtration and rapid "oil turnover," you rarely need to discard oil; you simply top it up.