FRY-TECH fully automatic potato chips production line is an integrated "farm-to-bag" system designed to process raw potatoes into packaged snacks with minimal human intervention. To operate a high-capacity line (e.g., 300 kg/hr to 1,000 kg/hr), the machinery must be synchronized via a central PLC (Programmable Logic Controller) system.

1. The Production Workflow

The line follows a sequential process, ensuring that every chip is uniform in thickness, colour, and flavour.

Stage A: Raw Preparation

1. Potato Grader: A drum or roller-type machine that sorts potatoes by size to ensure consistent peeling and slicing.
2. De-Stoner: A water-filled hopper with a vertical screw. Gravity pulls stones to the bottom while potatoes float and move upward.
3. Continuous Peeler: Uses abrasive carborundum rollers to rub off the skin. A "Sine Wave" design prevents the potatoes from flat-spotting.
4. Inspection Belt: A roller conveyor that tumbles the peeled potatoes so operators can manually remove any remaining "eyes" or defects.

Stage B: Slicing & Pre-Treatment

5. Slicer: High-speed centrifugal slicers cut potatoes into plain or ruffled slices (typically 1.2mm to 1.5mm thick).
6. Blancher: A hot water bath (70°C–90°C) that removes surface starch and inhibits enzymes. This prevents the chips from turning dark brown during frying.
7. Belt Dryer (Air Knife System): Uses high-velocity fans and air "knives" to strip surface moisture. Removing this water is critical to saving oil and reducing frying time.

Stage C: Frying & Sorting

8. High-Speed Conveyor: Transfers dried slices into the fryer in a thin, even layer.
9. Continuous Fryer: The "heart" of the line. It features an internal heat exchanger, a dual-belt submerge (to keep chips underwater), and a continuous oil filtration system that removes "fines" (starch particles) every minute.
10. Cooling Conveyor: Fried chips travel over a mesh belt with ambient air fans to drop the temperature before seasoning.
11. Colour Sorting Conveyor: An optical sorter uses high-speed cameras to detect and "air-blast" out any burnt or discoloured chips.

Stage D: Flavouring & Packaging

12. Flavouring Sprayer & Drum: A liquid oil sprayer first mists the chips, followed by a dry powder applicator. The rotating "Zig-Zag" drum ensures 360-degree coverage without breaking the chips.²⁰
13. Multi-Head Packing Machine: A 10 or 14-head weigher accurately measures the weight (e.g., 30g) and drops them into the bagger, which flushes the bag with Nitrogen for shelf-life before sealing.²¹

2. Technical Requirements (300 kg/hr Line)

 Electroporation (PEF): New lines are replacing blanchers with Pulse Electric Field (PEF) systems. This uses electricity to open potato cells, resulting in a crunchier chip with 10% less oil absorption.

 Smart Oil Management: Systems now monitor the Acid Value of oil in real-time, automatically adding fresh oil to keep the "turnover ratio" high and the quality consistent.

AI Sorting: Colour sorters now use AI to distinguish between "green" potato edges and "burnt" spots, reducing waste of perfectly good chips.