Output capacity: 100–500 kg/h. Industrial Large Continuous Potato Chips Plant Solutions.

It transfers potatoes and chips through each processing stage automatically and continuously. From potato washing and peeling to slicing, blanching, dewatering, continuous frying, de-oiling, seasoning, cooling, and packaging. Electricity, Gas, and indirect thermal oil heating available. Suitable for large food processing factories and industrial potato chips plants.

Output capacity: 50-150 kg/h. The High-Efficiency Batch Potato Chips Production Solution

We equip it with motorized hoists and auto-tilting mechanisms on key processing equipment, including the blancher, fryer, dewatering, and de-oiling machines. Designed for manufacturers that require higher output and lower manual handling while retaining the flexibility of batch frying. It can produce Kettle Chips & various snacks.

Output capacity: 30-100 kg/h. Entry-Level Commercial Potato Chips Processing Solutions.

Operators manually transfer product between processing stages. Low investment, flexible, and modular. This potato chip line gives manufacturers direct control over every production batch—from washing and slicing through blanching, frying, de-oiling, seasoning, and packaging. It can easily adjust to produce Kettle Chips & various snacks.

Output Capacity: 100 kg/h to 3,000 kg/h. Industrial Large Frozen French Fries Plant Solutions

Designed for large-scale french fries production. The automatic french fries line transports potatoes and French fry strips between stages using conveyors, elevators, water channels, vibrating systems, belts, and automated transfer equipment. Each stage is seamlessly integrated, requiring minimal manual intervention. The capacity models of 300kg/h, 500kg/h, 1000kg/h, 2000kg/h are the most popular french fries production lines. It is the best choice for professional frozen food manufacturers, large central kitchens, and foodservice suppliers. Select the capacity, cutting system, heating arrangement, freezing solution, and packaging configuration to match your factory conditions and target market.

Output Capacity 100kg/h to 300kg/h. Manual & Semi-Automatic French Fries Production Solutions.

Batch-type frozen French fries production lines are designed to produce french fries in separate batches rather than through a fully continuous process. These french fries production lines cater to small-scale and mid-size operators. It is a streamlined, efficient, and cost-effective solution. The output capacity can be customized from 100kg/h to 300kg/h according to customers’ needs. These french fries lines are the best choice for startups, small and medium frozen food factories, central kitchens, and regional food brands that need a flexible and cost-effective way to produce par-fried frozen French fries. The batch french fries lines are also flexible for making various fried snacks.

Output Capacity: 100–500 kg/h. Industrial Continuous Plantain Banana Chips Frying System

The Industrial Continuous Plantain Banana Chips Lines are highly efficient systems designed to produce fried plantain & banana chips automatically and continuously with a large output. Each line is configured according to the required output, product style, raw material condition, factory utilities, heating method, automation requirements, and packaging format. The versatility of the automatic banana chips line allows for the production of various types of snack chips with appropriate modifications. A continuous banana chips line is better suited to manufacturers requiring higher output, a more consistent production rhythm, and longer operating hours.

Output Capacity: 30–150 kg/h. Manual and Semi-Automatic Banana Chips Frying Solutions

Industrial batch-type production lines for banana chips, plantain chips, and root vegetable snacks. Available in Manual (30-100 kg/h) and Semi-Automatic (50-150 kg/h with motorized hoists) configurations. Engineered for small to medium-sized snack manufacturers, these turnkey systems provide the perfect balance of low initial investment, maximum flexibility, stable performance, and commercial-grade durability. They are easy to install and operate. Depending on the selected machines, operators either transfer frying baskets manually or use motorized lifting and tilting mechanisms to move product through the frying and de-oiling stages.

01 Potato Pre-processing

Fresh potatoes are received, inspected, and transferred to the washing and peeling section through suitable feeding and conveying equipment.
The washing and peeling machine combines high-pressure washing with precision abrasive peeling in one continuous flow. Potatoes move through rotating brush rollers while water sprays clean the product surface. The internal screw auger continuously pushes the potatoes forward. This guarantees a steady feed to the potato slicing machines, perfectly synchronizing with fully automatic potato chips production lines.
After peeling, potatoes can pass through a sorting conveyor where operators inspect the product and remove unsuitable potatoes, green sections, damaged pieces, peel residues, or foreign materials. Potatoes are then fed to potato cutting machines to make various types of potato chips or sticks for the next step of processing.

We offer several types of potato chips cutting machines for different potato chips plants. Please just tell us your target capacity requirement, and we will recommend the most suitable potato cutting machine for your potato chips plant.

02 Potato Chips Making Machines

Potato slices/sticks go through a Starch Rinsing and Washing System, then enter the blanching machine. In commercial potato processing, blanching is the critical thermal step that dictates the final quality, color, and texture of your product. This potato chips blanching machine performs three essential functions before the frying stage: Enzyme Deactivation, Sugar Extraction, and Starch Gelatinization.

After rinsing and blanching, potato chips carry surface water. Dewatering machines remove moisture before the slices enter the potato chips fryer. Dewatered potato chips enter the fryer through an automatic feeding system and travel through hot oil at a controlled speed. Frying time, oil temperature, product loading, and oil circulation are managed to produce golden, crispy potato chips.

Advanced Heating Options for Blanching & Frying Machines

Thermal management is the heart of potato chips production. The blancher and fryer can be configured with four distinct heating systems. We help you choose the best option based on your local energy costs, infrastructure, and capacity requirements.

1. Electric Heating
How it works: Submerged stainless-steel heating elements heat the water (blancher) or oil (fryer).
Best for: Locations where industrial electricity is abundant and cheap.
Advantage: Zero emissions on-site, precise temperature control, smaller equipment footprint, easy maintenance.

2. Natural Gas Heating
How it works: Gas burners fire into the submerged heat-exchanger tubes within the fryer or blancher.
Best for: All capacities where a municipal natural gas pipeline is connected to the factory.
Advantage: Highly cost-effective in most regions, rapid heat-up times, excellent responsiveness to temperature drops when frozen/cold product enters the system.

3. LPG (Liquefied Petroleum Gas) Heating
How it works: Similar to natural gas, but fueled by on-site LPG storage tanks.
Best for: Factories located in rural or agricultural zones without access to a municipal gas grid.
Advantage: Independent energy supply, high calorific value, and provides the same rapid heating benefits as natural gas.

4. Indirect Thermal Oil Heating
How it works: A separate, highly efficient boiler heats a specialized thermal fluid (heat transfer oil). This fluid is pumped through a closed-loop piping system into a heat exchanger, transferring heat to the frying oil or water without direct flame contact.
Best for: Large-capacity potato chips plants, large food processing factories.
Advantage: Extends Oil Life: Saves massive costs on edible oil replacement. Centralized Energy: One thermal oil boiler can heat both the blancher and the fryer simultaneously, optimizing total factory energy use.