Flow Chart of Manufacturing Potato crisp.
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Potato (Raw Material) |
1.15SG Fresh Potatoes, Weight is about from 150g to 250g, Sugar density less than 1%. |
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Your own storage place. |
Storing the potatoes |
Fresh potatoes will keep longest when stored in a cool, dry, dark area with good ventilation. Ideally, storage areas should range between 5-10° C. |
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Send potatoes into production line. Control the feeding speed and the quality of potato. |
Washing potato manual |
Rough Washing |
Wash away the dust on the potatoes |
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Send cleaned potatoes into peeler by fix-quantity. |
Peeler |
Peeling |
Peel the skin of the potato. |
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Inspection |
Check the quality of peeled potato in the container by workers. |
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Slicing |
Adjust the sliced thickness of hand push machine Slice. The available thickness is from 1.2mm to 2.0mm |
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By warm water. |
Washing of the Starch |
Wash potato chips by warm water. In order to prevent dark fried potato chip. |
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Water Draining in dewatering machine |
Draining the water in the potato chips in order to promote the frying quality. |
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Frying |
Fry potato chips by manual Continued Type Oil Fryer. India style fryer. |
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Oil draining and Cooling In SS tray |
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Seasoning |
Sprinkle seasoning flour evenly manually. |
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Computerized Weighing Packing M/C or semi-Auto packing machine |
Packing |
Depend on buyer’s requirement of packing quality. |
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Selling to the market |
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