Production Line for French Fries 5 tons per hour

YOM: 2014

Composed of:

1. Bunker for buffer: At the beginning of the line, the potatoes arrive peeled and are stored in the bunker as a buffer.
2. Cutting process:
The cutting process is carried out in two phases:
a: water cutting
b: mechanical cutting with two Urschel machines, one machine for cubes and one for slices
3. Dewatering process – after cutting
4. Sorting vibrator – Length sorting vibrator with various sizes to sort the length of the fries
5. Sliver removers – sliver remover for removing small particles.
6. Pump tank – pump tank for transport to the sorting machines.
7. Sorting machines – Sorting line consists of two sorting machines from Key, including two feed vibrators and dewatering
8. Blanchers – After sorting, the product is transported to the blanchers.
9. Blanchers – 2 x Blanchers: 1for long and 1 for short
10. Dewatering vibrator
11. Dryer
12. Kiremko dryer heats with steam – Inlet belt fryer no part of this line
13. Cooler – After the baking oven (not part of the line), the product goes to the cooler made by Kiremko, where it is cooled back down to 2/5 degrees. Then they go on a vibrating conveyor and into the Kiremko freezer.
14. Freezer
15. Sorting machine for color equality – After freezing, the product is transported via a series of vibrating conveyors to the sorting machine, where it is checked once more for quality and color.
16. Multihead weighers – After the final sorting, the product goes to the Multihead weighers through vibrating conveyors.
17. Robot
18. Packaging department – consists of three Multihead weighers, three Blueprint case packers, and one robot that stacks the product on pallets and wraps it in foil.

For more information, contact us.