If you’re aiming to produce 500kg of potato chips per hour, it’s important to know exactly what equipment you’ll need. A 500kg/h production line is considered medium scale — large enough for commercial volume, yet compact enough to be manageable in a single workshop. In this blog, we break down the core machines used in each stage of the chips-making process, so you can build a professional line from the ground up.
1. Feeding and Washing Equipment
The journey begins with raw potatoes being loaded into the elevator conveyor, which transports them into a brush-type washing and peeling machine. These two machines ensure the potatoes are clean and free from soil and peels — a critical first step for quality control.
Recommended Machines:
* Elevator with hopper
* Brush washing and peeling machine
2. Inspection and Slicing
After cleaning, potatoes pass along a manual inspection conveyor where workers remove defective pieces. The potatoes then enter an automatic potato slicer, which slices them into uniform thickness — a must for even frying.
Recommended Machines:
* Selection belt (manual or automatic)
* High-speed rotary slicer with adjustable blade types
> Want to make ripple or wave-cut chips? Just swap the blade set.
3. Starch Removal and Blanching
Sliced potatoes are rinsed to remove surface starch. Then they’re blanched — a short boil that enhances chip texture, color, and shelf life. For a 500kg/h line, an electric or steam-heated blancher with automatic temperature control is ideal.
Recommended Machines:
* Continuous rinsing flume or washing machine
* Electric/steam continuous blanching machine
4. Dewatering and Pre-Frying Preparation
Post-blanching, it’s crucial to remove surface moisture before frying. This is done in a centrifugal dewatering machine, which spins the slices at high speed to reduce water content and prepare them for optimal frying results.
Recommended Machines:
* Vibration dewatering machine or centrifugal dewatering machine
5. Frying System
The most important part: frying. A continuous fryer ensures consistent product quality. A medium-capacity fryer typically features:
* Digital temperature control
* Automatic oil filtration
* Double-layer mesh belt for full immersion
* Optional heat source: electric, gas, or diesel
* Recommended Machine:
* 500kg/h automatic continuous fryer
6. Oil Removal and Seasoning
After frying, chips are oily. A de-oiling machine uses centrifugal force to remove excess oil. Then comes the seasoning drum, which coats chips evenly with flavoring powder or liquid sauces.
* Recommended Machines:
* Centrifugal oil remover
* Rotary seasoning drum (flavor dosing optional)
7. Cooling Conveyor
Chips must cool before packaging. This prevents moisture buildup inside the bag, which could lead to soggy chips or reduced shelf life. A cooling conveyor with forced air circulation is commonly used at this stage.
* Recommended Machine:
* Stainless steel air cooling conveyor
8. Weighing and Packing
Once cooled, chips are automatically weighed, portioned, and sealed. For medium-scale lines, a multi-head combination weigher paired with a vertical form-fill-seal (VFFS) machine is the most efficient setup.
Optional functions include:
* Date printing
* Nitrogen flushing
* Automatic bag length adjustment
* Recommended Machines:
* 10-head or 14-head combination weigher
* Automatic vertical packaging machine
Conclusion
Building a 500kg/h potato chips production line means investing in professional-grade equipment at every step — from cleaning and slicing to frying and packaging. The machines you choose will directly impact your product quality, output stability, and operational efficiency.
If you’re planning to launch a chips processing facility or upgrade your current setup, our team at can help you configure a turnkey solution tailored to your needs.