Fried Potato Patties Production Line

Potato patties are made primarily from fresh potatoes, processed through a series of steps including washing, peeling, shredding, seasoning, shaping, and frying. The finished product is typically round or oval in shape and is commonly found in various fast-food chains. A potato patties production line is the main equipment used to process potatoes into potato patties. This production line covers several key stages, from fresh potato processing to frying and de-oiling of the finished potato patties.

Potato Cake Production Line Working Flow:

1. Potato washing

Using a drum-type washing machine combined with high-pressure water spraying, dirt on the surface of the potatoes is effectively removed.

2. Steam peeling

This step utilizes high-temperature, high-pressure steam to quickly loosen the potato skin, which is then removed through friction or spraying. This method results in lower raw material loss.

3. Shredding

Peeled potatoes are cut into shreds using a shredding machine. The shred thickness is typically controlled to around 1.5–3 mm and can be adjusted according to the product formula and desired texture. Uniform shred size is crucial for the formation, texture, and frying results of potato patties.

4. Washing/starch removal

This is an essential step in the potato patties production line. Excess surface starch is removed through washing or vibration cleaning, effectively preventing the potato shreds from sticking together and improving the crispness of the potato patties.

5. Blanching

The shredded potatoes are briefly heated in hot water to partially cook them and deactivate enzyme activity. After blanching, the shredded potatoes must be quickly cooled and thoroughly drained to prevent overcooking and excess moisture.

6. Seasoning and shaping

The salt, spices, and other ingredients are uniformly mixed using an automatic mixing system. Then, the mixture is pressed into potato patties of a regular shape and uniform thickness.

7. Frying

The formed potato patties are deep-fried in cooking oil at 170–180℃ to create a crispy outer layer.

8. Oil removal

The surface oil of the potato patties is removed using a vibrating oil removal machine. This vibrating oil removal method effectively reduces the oil content of the finished product without damaging the shape of the potato patties.

Main Features of the Potato Patties Production Line:

1. Wide production capacity range

The potato patties production line has a production capacity ranging from 200 to 4000 kg/h, meeting the needs of small to large food processing plants.

2. Highly automated, saving labor costs

The entire potato cake production line can achieve continuous automatic operation, reducing manual labor, lowering labor intensity, and simultaneously improving production efficiency and product consistency.

3. Customizable solutions

Based on the client's factory space, target production capacity, and product specifications, our company can provide highly customized potato patties production solutions.

4. Stable quality and consistent texture

Through standardized process parameter control, we ensure the consistency of each potato patty in terms of shape, thickness, color, and texture.