Fully Automatic Frozen French Fries Making Machine Price Production Line

• Customization: Available
• After-sales Service: Installation and Maintenance
• Warranty: 1 Year
• Model NO.: GG
• Type: Freezer
• Voltage: 380V
• Power: 1.5KW
• Customized: Customized
• Feed Temperature(ºC): +15ºC
• Discharge Temperature(ºC): -18ºC
• Circulating Temeprature(ºC): -35±2ºC
• Freezing Time(Min): 8~20
• Transport Package: Standard Pacakges
• Specification: 5500x3400x2900
• Trademark: GG
• Origin: China
• HS Code: 8438600000
• Production Capacity: 100sets/Year
• Package Size: 550.00cm * 340.00cm * 290.00cm
• Package Gross Weight: 200.000kg

Product Description

Quick-frozen French fries processing equipment, French fries, as everyone's favorite snack, are deeply loved by consumers. The processing of quick-frozen French fries requires a variety of equipment to match the use of assembly lines to produce large-volume French fries.


The processing process of quick-frozen French fries is as follows:

Picking and selecting fresh potatoes---cleaning---peeling---cutting or slicing---blanching---drying---frying---frying---pre-cooling---quick freezing-- -Packing---Storage

Frozen French Fries Production Line Price Operation points

(1) Fresh potato selection: select potatoes with no mold, worm eyes, no deterioration, shallow bud eyes, and smooth surface, and remove green buds and potatoes with shrunken surface.

Physical and chemical indicators should be tested before production. The quality of physical and chemical indicators directly affects the color of the finished product. The reducing sugar content of potatoes should be less than 0.3%. If the reducing sugar content is too high, it should be placed in an environment of 15-18 ºC During the 2-4 week adjustment.


(2) Cleaning: With the help of water power and spiral structure, the potatoes are cleaned.

(3) Peeling: In order to improve production capacity and ensure product quality, mechanical peeling or chemical peeling should be used. Excessive peeling should be prevented when peeling, which increases raw material consumption and affects product quality.

(4) Cut strips (slices): The peeled potatoes are rinsed with water to wash off the potato skin and residues on the surface, and then sent to the slicer with a conveyor belt to cut into strips or slices. The thickness of the product should meet the quality requirements. Generally, it is 1.5-2.0mm, and potato chips are generally about 8-10mm.

(5) Blanching and blanching: The purpose of rinsing is to wash away the starch on the surface, so as to avoid product adhesion or oil pollution during frying. The purpose of blanching is to inactivate the enzymes in potato strips (slices) and prevent enzymatic browning from affecting product quality. The methods used include chemical methods and physical methods. The chemical method uses chemical solution soaking, and the physical method uses hot water at 85-90°C for blanching.


(6) Drying: The purpose of drying is to remove excess water on the surface of the potatoes, thereby reducing oil loss and decomposition during the frying process, while keeping the blanched potatoes crisp. But care should be taken to avoid sticking due to excessive drying. Compressed air is usually used for drying.

(7) Frying: The dried potato strips are sent to the frying equipment by the conveyor belt for frying. The oil temperature is controlled at 170-180ºC, and the frying time is about 1 min.


(8) Quick-freezing: The fried product is pre-cooled and then quickly frozen in the quick-freezing machine. The quick-freezing temperature is controlled below -36ºC, and the core temperature of the potato product is kept at 18min, and the internal temperature is reduced to below -18ºC.

Main Parameter:

Models	IQF-100	IQF-200	IQF-300	IQF-400	IQF-500	IQF-1000	IQF-2000	IQF-3000
Capacity(kg/h)	100	200	300	400	500	1000	2000	3000
Refrigeration capacity(kw)	20	36	54	72	90	180	340	540
Size	5500x3400x2900	5500x3400x2900	6000x4000x3700	8000x3700x3600	8000x4000x3700	10500x4200x3500	15000x4700x3600	18000x4300x3700
L×W×H(MM)
Installed power(kw)	14	21	18	21	24	35	50	66
Feed temperature(ºC)	+15ºC
Discharge temperature(ºC)	-18ºC
Circulating temeprature(ºC)	-35±2ºC
Freezing time(min)	8~20
Refrigerants	Customized

Refrigeration: The potato products after quick-frozen should be bagged and boxed quickly, and then stored in the freezer below -18ºC