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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%

Premium fresh potatoes grown
Condition: smooth skin, no sprout, no green skin.
Size: 80g - 200g per piece.
Origin: Indonesia.
Shelf Life: High durability for long shipment.

Naturally sweet and healthy sweet potatoes.
Variety: Cilembu
Condition: Cured, free from soil, smooth skin.
Packing: 10kg Carton Box.
Origin: Indonesia.

Fresh potatoes, peeled, cooked (optional), dried, and finely ground into powder. Retains natural starch content and flavor. Suitable for instant mashed potatoes, soups, snacks, and food processing.
Do not hesitate to call us
Dr Hamdy Altege

High-quality potatoes for restaurants, food factories, and export. Flexible sizes and packaging. Worldwide shipping.

A K Exports Is Deesa(Gujarat-India) Based Export Company.
We Deal In Various Types Of Potatoes.
We Have 30 Years Of Experience In The Potato Business In The Domestic Market.
Now We Are Expanding Our Business To The Global Market.
The Company Is Very Conscious For Its Quality ,every Unit Has To Pass Through Quality Control Inspections SUCH AS Size,quality,grade And Weight,it Is Done In A Very Hygienic Manner And Packed As Per The International Standards