How to Produce Frozen French Fries

The demand for frozen French fries has been growing over the years, with the growth and remarkable performance French fries served in restaurants and fast food chains. With state-of-the-art equipments, you can produce the finest frozen French fries by the following process.

Cleaning and Peeling

Potatoes are washed and peeled thoroughly by brush washing and peeling machine, which is mainly used in large capacity (800-5000 kg/h)washing and peeling work. The brush rollers (8-15 pieces) are made of soft nylon material. The potatoes peeld by it has smooth surface with minimum peeling losses. The residual skin, eyes and green portions are trimmed manually.

Cutting

Peeled potatoes are cut into strips by potato cutting machine. The thickness can be adjusted freely by increasing or decreasing the spacers between the blades. The cross section of the sticks ranges between 7 and 12 mm and is generally 10 mm. The length of the strips can be 5-7 cm. The strips are graded for size. Too short, thin strips and discolored ones are removed.

Blanching

The strips are blanched in water at 70-95 degrees Celsius for several minutes to inhibition active enzyme, keep the fresh flavor of potato strips, increases the softness, and resulting in uniform fry color. This process also removes some of the sugars from the surface of sticks, mitigating the browning reaction during frying.

Drying

The strips are partially dried to remove excess moisture. The French fries dewatering machine adopts centrifugal principle to dehydrate the surface water of the French fries after blanching, guarantees the maximum dewatering degree. If the strips are meant to be fried, the water content should be near 70-75%; if they’re to be cooked in an oven, the water content should be around 65-70%; and for microwave frozen Fries, it’s a measly 55-60%.

Par-Frying

The “par fry” is a cooking stage where the strips are cooked for about two minutes in oil at 175-185°C. People buy the par-fried fries from supermarket or grocery, and then fry them secondly at home or in fast restaurant. The second fry is at 180°C for about 2 minutes or at 150°C for about 5 minutes.

Freezing

The key step is freezing of the French fries. The tunnel instant freezer is utilized for refrigeratation of the French fries to keep it fresh and crispier. It can make the temperature of the French fries to -18℃ within 20 minutes. This prevents them sticking together and helps protect the flavor.

Packing & Storage

The frozen French Fries are bagged by the automatic packing machine. It can weight the frozen french fries, shape up the bags, fill the bags, seal the bags, and print the date and lot number on the bags. Then the bagged frozen french fries are shipped out to their final destinations (distributors, restaurants, supermarkets, grocery) where they are then cooked to order. Storage at 18 centigrade below zero, until date printed on the packaging; At 12 centigrade below zero for 1 month. At 6 centigrade below zero for 1 week.

The small scale frozen French fries production line has unique effectiveness and remarkable efficiency, featuring economical and practical. And we also supply large scale frozen French fries line to meet your need.

Company Profile

Adhering to the principle of managing scientifically and honesty and credit,our factory has passed ISO9001-2000 quality system certification. Now, Our factory can provide potato dry cleaning machine, automatic potato washing peeling machine, potato peeling machine, french fries sticks cutting machine, potato grader, potato cleaning and sorting machine,  potato chips production line, french fries production line, frozen french fries production line, wave shape french fries production line, potato starch production line, potato mesh bag packing machine, potato dosing packing machine.

Our potato processing products have passed with CE,ISO and SGS Certificates and has been widely sold all over the world