The frying process is critical to the colors, taste, texture and fat content of potato chips. For best results frying oil temperature should be carefully regulated and oil volume should be rapidly turned over to maintain freshness. Water content should drop from 80% to 2%.
Continuous frying systems inhibit decomposition by reducing exposure to oxygen, light and by continually filtering solid particles from the oil.
Capacities from 100kg/hr up to 400kg/hour finished product available. |