Potato Chip Slicer is a finger chips, curly potato, potato waffle, potato wedge, potato spiral and French fries slicing machine of various capacities. Different chips cutting only need to change the knives in one machine. For banana chips machine, round or…
There is no doubt that a vacuum frying machine is the best alternative to a traditional deep chips fryer of potato chips making machines. Also, fluidized quick freezer (IQF) is necessary to frozen fries before vacuum frying process. How to…
How to Make Crispy Fries? There is, No doubt, very well established and standardized process now. 1st Washing and Peeling Potato peeling is most important step, the peel loses is less, and the higher yield will be achieved. Potato Peeler…
1) The term IQF stands for “individually quick frozen.” Each piece is individually freezed, the final product is not frozen into a solid block. 2) Another term for IQF is “flash-frozen.” Quickly freezing the foods produces ice crystals that are small, and…
Drying preserves the product by lowering the amount of moisture in the material, while quick freezing process preserves the product by lowering its temperature below the freezing point of water. The experimental data of banana slices performed with the drying temperature of…
Vacuum Frying is a deep-fat frying process, which is carried out below the atmospheric pressure, therefore, reducing the boiling point of water and, hence, the frying temperature. Vacuum frying better preserves nutrition, keep lesser oil content, and reduces 94% of acrylamide formation which…
Double chamber vacuum packaging sealer is suitable for products packaging that are placed in a plastic bag. Double chamber vacuum packaging sealers are typically used for medium volume packaging, and also have the capability to vacuum seal liquids. How To Operate…
It is undeniable that vacuum frying is still belong a deep fat frying, the characteristic is frying is carried out under atmospheric pressure. A low water boiling temperature corresponding to the vacuum leads a low frying temperature available. For a specific raw…
The main structural characteristics of intermittent vacuum fryer is both vacuum frying and vacuum deoiling are carried out in the same vessel. Deoiling is carried out under vacuum. While the frying oil return to the oil tank after frying finish, the temperature of the…
Manufacture processor of frozen French fried potatoes Excerpt from “Grading Manual for Frozen French Fried Potatoes”, United States Department of Agriculture Each processor of frozen French fried potatoes has own particular methods of manufacture. However, there are a number of things…
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