Specification :

Potato Flakes Production Line

More than 10 years experience in potato processing field

Adopting advanced European process technology

Process description:

Fresh potato, Washing, Peeling, Slicing, Blanching, Cooling, Cooking, Meshing, Drying, Packing, Potato flakes

Processing capacity:

225 kg/ hour potato flakes

400 kg/ hour potato flakes

800 kg/ hour potato flakes

Advantages:

- Advanced European process technology

- High quality equipment materials and treatment

- First class machine fabrication technology and strict quality control

- Advanced DCS control system

- First class potato starch quality

- Excellent after sale service

For more details please contact us.

1) Washing and de-stoning

During production, the raw potatoes are transported from the storage to the infeed belt; it lifts the potatoes up to the de-stoner. The pump supplies an upward stream inside the cyclone tank of the de-stoner which makes the potatoes float, while heavy parts such as stones and clods sink. The subsided impurities are discharged to a container by an inclined belt conveyor. A flume transports the product with circulation water into a washing machine. The potatoes thoroughly rub each other inside the washing drum and move forward via the rotating drum. Then the washed potatoes enter into the hopper of belt conveyor from where the potatoes are fed into the weighing/ feeding system of the abrasive peeler. The washing water from the washing machine fall down into drum filter to remove the impurities. The filtered water flow to recycle water tank and can be reused by the de-stoner.

2) Peeling

The washed potatoes are fed into the abrasive peeler by a belt conveyor. The abrasive peeler works with charges. These settings can be adjusted at the control panel.
As mentioned before, an air cylinder operates the peeler-line. An air supply unit in the control panel supplies the needed air. The minimal needed air pressure is 4 bar.

The peeled and washed potatoes get onto an inspection belt conveyor, where they are sorted by hand and, if necessary, trimmed. Then the potatoes are transported to a screw conveyor and lifted up to even flow hopper. A speed adjustable screw conveyor doses the potatoes into screw conveyor and weighing belt. The weight is transmitted to control center. The weighing belt transports the potatoes to the slicer. There is a metal detecting and alarm device installed above the weighing belt. In case of any metal detected, the weighing belt and screw elevator stop and give the alarm. After proper treatment, they restart to work.

3) Blanching and cooling

The belt conveyor transports the potatoes to the hopper of slicer. The potatoes are cut into slices and separated from water by a dewatering screen. The potatoes flow to swimming trough. The water flows to high pressure pump and can be reused. Different knifes can be replaced according to required thickness. The thickness can be 10-15mm. The potato slices fall down to water stream trough and are rinsed to remove free starch released during slicing, preventing free starch enters into hot water in blancher. A pump delivers the potato slices and water to vibrating screen where water is separated. Then the potato slices enter into hot water in screw blancher. Along with the rotating screw, the slices is transported and blanched. The blanching time is about 20 minutes at 70 -75 water temperature. The blancher is equipped with level control system. When the level is less than the set value, water will be automatically supplemented. The thermometer interlocks with steam control valve; the blanching temperature is automatically controlled. The blanched slices flow into screw cooler via the swimming trough. Along with the rotating screw, the slices is transported and cooled evenly. The cooling time is about 20 minutes at 20 water temperature. The cooler is equipped with level control system. When the level is less than the set value, water will be automatically supplemented. The water separated from vibrating screen flows to drum filter from where the impurities are removed and the cleaned water is reused for swimming trough. The blanching water is heated by steam and circulated by a pump to provide a uniform temperature. Fresh water is continuously added into the cooler to cool down the cooling water which is circulated by a pump to provide a uniform temperature.

4) Cooking

The potato slices from the cooler flow into the wet hopper where certain water has. Then the potatoes and water are transported to vibrating separator by a material pump to separate the water. The water is reused by the wet hopper. The potato slices flow into reception hopper and from the bottom rotating valve is fed into screw cooker. The cooking time is about 20-40 minutes. The vapor leaked from the outlet of cooker is drawn to outdoor by a axial fan. The cooker is equipped with temperature indicator. The temperature control system interlocks with steam control valve to automatically control the required quantity of steam.

5) Mashing

The cooked potato slices are transported into screw masher, which gently pushes them through a perforated template for mashing. It is known that the minimum damage of potato cells can be got by this method. The screw masher transports potato mash into reception hopper and then into drying unit by material pumps. Additives are added and mixed with the mash in a downstream screw conveyor, which feeds it to the drying unit.

6) Drying

The potato mash is fed to feeding screw which feed the potato mash to applicators. The potato mash sticks to applicators. When the drum rotates, the mash sticks to the surface of drum. This layer dries completely as the drum rotates and eventually comes off with the aid of a scraper to a breaker. A fan removes the vapor produced by the drier through a hood and the roof into the open air. The unacceptable waste is scraped off from the last applicator to a waste screw, which a screw conveyor feeds into a waste container. It can be used as animal feed ( mainly potato fiber and bad potato) .

The drying temperature is kept constant indirectly by controlling the pressure inside the drum. In the applicator roll contact zones, potato cells are transferred to the drying drum to which they stick to form a layer, increasing in thickness from one applicator roll to the next. The fact that the layer is in intimate contact with the heated surface for the whole process results in a very short drying time, which is a major factor influencing the quality of the dried end product. Furthermore, the single drum drier acts as a separator. Any non-cooked potato fragments and impurities are not transferred to the drum, but remain in the rotating layer on the applicator rolls. This layer is separated at specific intervals and transferred to the next applicator roll.

7) Pre-breaking and transporting

The layer formed on the drum drier comes off like a web of paper, which a special screw conveyor collects, tears and feeds to a pre-breaker attached at its end. This unit roughly breaks the dried product layer which then is blown to collector by pneumatic conveyance.

8) Breaking

Via rotating valve the product is transported to quality control vibrating table. The product moves forward on the vibrating table while the wet agglomeration and paste are sorted out. The metal impurities inside the product will be removed by metal permanent magnetic separating device. The product flows into the breaker. The customer can select different screens ( usually