Steam Cooker For Peeled Potatoes And Potato Slices
FRY-TECH FOOD EQUIPMENTS PVT LTD the Steam Cooker for Potatoes is a
specialized machine used to either "Boil" (soften) whole peeled
potatoes for mashing or "Blanch" potato slices to prevent browning
and reduce starch before frying.
For a potato processing line in Ahmedabad, you should choose
between a Batch Steam Jacketed Cooker (for mashing/Chaat) or a Continuous
Belt Steamer/Blancher (for chips/French fries).
1. Types of Potato Steam Cookers
|
Machine Type |
Best For |
Cooking Style |
|
Potato Boiling Cooker |
Whole peeled potatoes (for Masala/Samosa) |
High-pressure steam boiling in a basket. |
|
Belt Steamer / Blancher |
Potato slices, rings, or finger chips |
Continuous movement through a steam tunnel. |
|
Steam Jacketed Kettle |
Potato paste or mashed potatoes |
Indirect heating with a motorized stirrer. |
2. Technical Specifications Material: Mandatory SS
304 (food grade) to prevent rust from constant steam exposure.
- Control:
Digital PID Temperature Controllers to keep steam at exactly 95C to
100 C.
- Heating:
External Steam Generator (Boiler) is the most efficient, though
electric immersion heaters are available for smaller batch units.
- Capacity:
* Batch: 50 kg to 500 kg per batch.
- Continuous:
200 kg/hr to 2,000 kg/hr.
. Essential Advice for Potato Steaming:
Condensate Management: If you are steaming slices for
chips, ensure your machine has a Condensate Drainage System. If the
steam turns back into water drops on the potato slices, they will become soggy
and won't get crispy when fried later.
