Washing- washing peeling--picking line--cutter—vibrating—washing—blanching—vibrating dewater-drying line-frying—vibrating deoil—cooling—seasoning line ( freezer for French fries) —packing line 2)Output capacity It is 4:1 for fresh potato and finished potato chips. It is 2:1 for fresh potato and finished frozen French fries 3)For potato chips, the fresh potato requirement Diameter is about40—60 mm, regular shape; Inside is white, small bud ; Drying material content is about 22—25%. deoxidize sugar content =0.2%:before using the potatoes, it is needed to put storage potatoes in another room whose temperature is about 12-18 °C and last for 1 week For French fries, the fresh potato requirement Dry material content=20% Sugar content=0.2%; Length =68mm Color outside is yellow Color inside is white Size is 8*8, 9*9, 10*10mm 4) Main Process Washing peeling: choose brush washing peeling Chips: it is about1.5- 2mm; size and thickness is in uniform, surface is smooth Washing process: with amino acid and the produce the black and brown color Blanching process: Washing process is for washing off the potato starch on the potato chips which can keep it from fall in the oil and keep long-use life for the frying machine. At the same time, the potato chips is totally immersed in water which can keep it from enzymatic-oxydative browning, because the sugar can be affected Blanching is a necessary procedure. After washing, the potato sticks go into the blanching machine which is about 65-90 ? hot water. It can destroy the enzyme activity, and improve and soften the organizational structure which can be easily dried and also can keep from blistering. It can add the Sodium hydrogen sulfite or Sodium pyrosulfite to keep good color. Frying process The frying time is 2-5minutes at the frying temperature is 170-180 ?for potato chips; Frying temperature is about 180-190 °C, and the frying time is about 1 minutes for frozen French fries. The factors influencing chips oil content The greater the density and the lower oil content; The thinner of the chips, the higher oil content; With a certain range, the higher the temperature, the less oil absorption; When the oil temperature is no change, frying time is long and the oil content increase. If the potato chips is of high sugar, it is better to fry in lower temperature. Seasoning and packing seasoning:curry and spicy and so on. It is about 1.5—2.0%