Dryer(High efficiency French fry dryer)
Theory
The right moisture content and a controlled oil input are essential for French fries production. Our complete fries lines therefore combine the right steps for a crispy product straight from the oven. Integrating our advanced cutting system into this process line will ensure that the process always delivers the desired length, whether your end product is straight or curly.
After blanching, the reductase on the surface of the potato is destroyed, and drying can make the reductase inside the potato disperse to the surface. Keep the sweetness of the potato inside the same, so that after the subsequent frying machine, fried fries can achieve the same taste inside and outside.
After blanching, the moisture on the surface of the potato can not directly enter the fryer, and the moisture on the surface of the potato needs to be dried. After years of experiments, Tinwing finally came to the conclusion that after drying five French fries can remain sticky, so the color and taste of French fries after frying is the best.
Parameter
Function | Remove the surface moisture of French fries. Two-stage 4-zone temperature and humidity control. This way can bring best drying effect. |
Circulation fan pressure 320Pa, residence time 15-25min | |
Capacity | 3-6tons/hour |
Dimension | 8500*3200*3800mm |
Power | 17.5kw |
Heating source | steam |
Installation and maintenance
All customers who purchase our products, we will provide you with after-sales installation. Our installation workers and technicians will come to your factory to install and debug the equipment for you, and solve all problems until your factory starts production.
Our products will be guaranteed for you within one year, if there is a problem in the use of the equipment can contact us at any time. Tinwing Machinery Manufacturing Co., LTD., welcome your inquiry.
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