Fully Automatic Continuous Banana & Plantain Chips Production Line

To recommend the right model and configuration, our team will evaluate your required capacity, raw material, heating source, layout, and automation objectives.

Our continuous banana and plantain chips frying lines can be configured with the heating method that best fits local energy infrastructure and operating requirements.

1. Electric Heating. Electric heating uses electricity to heat the frying system. Suitable for factories with stable industrial electrical supply and favorable electricity pricing.
2. Gas Heating. Gas heating is suitable for facilities with a reliable, compatible gas supply. It is a commercial choice for large banana chips lines.
3. LPG Heating. LPG heating is a gas-fired option suitable for locations without pipeline natural gas or factories using LPG tanks or centralized LPG supply systems.
4. Indirect Thermal Oil Heating. Indirect thermal oil heating uses a thermal oil system to transfer heat to the fryer indirectly. It is suitable for larger-capacity continuous frying projects and centralized factory heating systems.

• Higher Production Capacity. Reduces labor costs and allows for large-scale banana chips production. With capacities from 100 kg/h to 500 kg/h, continuous banana plantain chips lines support larger daily production volumes and can be configured for planned multi-shift operation.
• Stable Product Flow. A continuous banana chips line is designed to maintain an organized material flow from frying through packaging. This helps reduce interruptions caused by manual product transfer between individual machines.
• Reduced Manual Handling. Automated conveying and integrated processing stages reduce the need for workers to manually lift baskets or transfer hot fried chips between the fryer, de-oiling machine, seasoning equipment, and cooling section.
• Hygiene, Safety, Energy Saving. The modern banana chips machines are made of food-grade stainless steel, designed to meet stringent food safety standards. Equipped with advanced and efficient heating systems, avoiding energy waste.
• More Consistent Process Control. Continuous systems allow manufacturers to establish and monitor process settings such as slice thickness, Product feed rate, Frying temperature, Frying residence time, Frying oil level, De-oiling conditions, Seasoning dosage, Cooling time, and packaging weight. Consistent control supports more uniform product quality in size, texture, and flavor.

To recommend the right model and configuration, our team will evaluate your required capacity, raw material, heating source, layout, and automation objectives.

An automatic banana chips production line is a highly efficient system that involves a series of machines designed to automate the process of making banana chips from peeling to packaging. These machines are designed to work in sequence, ensuring a streamlined and efficient production process.
1. raw material –>2. peeling –> 3. slicing –>4. frying –> 5. deoiling –> 6. seasoning –> 7.selecting –>8. weighing and packing

1. Raw Material Receiving and Sorting
Bananas or plantains are received, inspected, and sorted before processing. Incoming banana/plantain quality affects slicing performance, finished color, oil consumption, breakage rate, and product yield. For savory banana and plantain chips, green fruit is commonly used because of its firmer texture and relatively high starch content.

2. Banana Washing
The raw material may be washed to remove soil, dust, field debris, and external contamination. Depending on the project scope, the washing section may include Bubble washing, Spray washing, Conveyor washing, Manual washing and inspection stations.

3. Peeling and Preparation
Banana and plantain peeling is often performed manually because fruit shape, peel thickness, maturity, and variety can vary significantly. A preparation area may include Stainless-steel peeling tables, Inspection conveyors, Collection bins, Waste peel handling arrangements, and Material transfer conveyors.

4. Banana Chips Slicing
Peeled banana or plantain is fed into a banana slicer that produces slices in the required shape and thickness. The slicing machine is adjustable to make different chip styles, such as round, diagonal, long, smooth, or crinkle-cut slices. Uniform slicing is essential because it affects Frying time, Crispness, Product color, Moisture removal, Product appearance, and Seasoning coverage.

5. Optional Pretreatment
Depending on the recipe, sliced banana/plantain chips may undergo rinsing, soaking, salting, anti-browning treatment, or other pre-frying preparation steps. Possible objectives include Surface starch reduction, Color management, Texture adjustment, Flavor preparation, Product separation, and Recipe-specific treatment.

6. Continuous Banana Chips Frying
The sliced banana/plantain chips enter the continuous frying machine, where they are fried in edible oil under controlled conditions. The fryer is configured to provide a continuous processing environment with controlled product movement and frying time. During frying, water is removed from the banana or plantain slices, creating the desired crispness, color, and fried-snack texture. We recommend adopting twice-frying technology to enhance the quality and appeal of banana chips.

7. Continuous Banana Chips De-Oiling
After frying, chips pass through a de-oiling stage to reduce excess surface oil before seasoning and packaging. De-oiling primarily removes excess surface oil. Final oil content also depends on raw material, slice thickness, frying conditions, moisture removal, and product formulation. We configure a Vibration De-oiling Machine followed by an Air Blow Cooling & De-oiling Conveyor for a continuous plantain banana chips production line.

8. Banana Chips Seasoning
After de-oiling, banana chips can be continuously transferred to a seasoning system to evenly coat the banana chips with desired flavors and seasonings. A rotating drum continuous chips seasoning machine is adopted. Depending on the product, the system may apply Spice blends, Chili seasoning, Barbecue flavor, Cheese flavor, Sugar blends, Sweet flavor powders, and other dry seasonings. Seasoning performance depends on chip temperature, surface oil level, powder properties, dosage control, seasoning drum design, and product flow.

9. Banana Chips Cooling
Banana Chips should be cooled before packaging to minimize the risk of condensation within the package. This step is crucial to maintain the texture and shelf life of the banana chips. The cooling section is designed according to the line capacity, ambient environment, final package format, and product temperature at discharge.

10. Weighing and Packaging
After cooling, finished banana or plantain chips can be sent to a packaging system. The automatic banana chips packaging machine can automatically weigh, fill, print, and seal the banana chips into bags. Includes vacuum packing and nitrogen filling to extend shelf life. The automatic packaging machine can handle various packaging formats and sizes, ensuring the banana chips are securely sealed and ready for distribution.

The following components may be included according to your process and automation requirements:

• Automatic raw material feeding system
• Banana washing system
• Pre-frying treatment tanks
• Oil filtration equipment
• Oil storage tanks
• Oil circulation system
• Oil replenishment system
• Continuous seasoning equipment
• Flavor powder dosing system
• Cooling conveyor
• Nitrogen-flush packaging system
• Multihead weighing system
• Metal detection
• Date coding
• Central Control System and production data monitoring

Technical Data of 150kg/hr Banana Chips Production Line

Input capacity: 500kg/h(peeled)
Output capacity: 150kg/h

Twice frying is a common technique in snack production to enhance the quality and appeal of banana chips, making them a preferred choice for both consumers and producers.