The raw materials used in the production of potato chips are potato flakes, potato starch and pregelatinised potato starch, emulsifier, refined vegetable oil, flavors, glucose syrup, salt and sugar. The potato fakes, potato starch, pregeletinised potato starch are initially loaded with the hopper, which is positioned on the ground. The hopper with screw conveyor is used to transfer the flour to the horizontal mixer.

The horizontal mixer equipped with stirring system, double opposed helicoidal belt complete with the product detection probe. The plain sifter supported by special technology results excellent mixing of raw materials of different specific weights. The mixed flours will be transferred to storage tank from which the raw material flow is regulated using the flour regulator.

Liquid ingredient preparation in liquid dosing tank and emulsifier dosing tank:

The liquid ingredients will be prepared by dissolving liquid glucose, and salt in water. This is to be transferred to liquid storage tank. Liquid dosing will be done constantly to the wet mixer from liquid storage tank. Emulsifier dosing will be done after melting the emulsifier to a required temperature through the dry mixer.

1.Dough preparation group:

The dough preparation group consists of 20-twin shaft mixer placed in cascade installed on an appropriate steel frame. The mixing of solid and liquid ingredients is made with speedy stirring, so as to obtain homogeneously hydrated dough.

2.Belt conveyor equipped with metal detector:

The dough is transferred using a conveyor belt S.S structure and plastic conveyor belts. This is armed with a metal detector for ferrous and non-ferrous materials controlled by microprocessor, with continuous self-check material.

The dough, which has been checked for contamination, is transferred to the laminating rolls and stamping group using a feeding belt. This is a motorized conveyor with Belt made of grade plastic material.

3.Laminating rolls:

The lamination rolls above adjustable leveling feet and are suitable to process a dough sheets with normal width of 50cm. Manual device was provided for micrometric adjustments of the rollers clearance, scrapper with mechanical adjustment of the incidence angle and of the load applied on the rolls, the unit is utilized to form a continuous extruded humid dough sheet to a preset thichness.

4.Rotary cutting group:

Humid dough sheet, which is coming out of the laminated rolls is cut using the rotary cutting groups required shape and the scrap is returned by means of pneumatic conveyor to the sheet forming extruder.

The rotary cutting group has plastic conveyor belt driven by available speed motor with transmission by pinion and chain. The cutting roll is available in standard shapes, composed of interchangeable sectors in plastic material with high mechanical resistance keyed to stainless steel shaft. The scraps are recovery system consists of separating belts in plastic material to detach the scraps from the main conveyor belt.

III. FRYING AND FLAVOURING SECTION

The frying system:

The dough which has been laminated and cut to the required shape is fried in edible oil in the continuous fryer. The frying system consists of a frying tank suitable for rows of chips, variable speed drive, oil heating group with modulated burner, oil storage tank, and electric control panel. The fryer unit is capable to produce potato chips in the required shape during their residence inside the frying tank. A filtering system keeps the frying clean to safeguard its quality.

LDO from the LDO tank (outside the factory) supports the burner. The cooking oil is stored in the S.S. tank outside of the plant.

Flavouring section:

The fried chips are given the required flavour in the flavouring section consists of two groups fitted on a mobile trolley, equipped with loading hopper, distribution tank flavour dosing and distribution system, dust system chimney and chips conveyor belt.