I.Description

Vacuum-fried fruit and vegetable chips are a crispy snack. They are made from fresh produce. They go through washing, slicing, color protection, vacuum frying, de-oiling, and seasoning. The frying happens at low temperature (80-120°C) under vacuum. The chips are golden and crisp. They have a natural oily aroma. Original flavor and nutrition are well kept.

This production line is a complete set of equipment. It includes washing, slicing, color protection, vacuum frying, de-oiling, seasoning, cooling, and packaging units. The whole line runs continuously. Materials move automatically between steps.

II. Process Flow

1. Fresh produce is washed and peeled. It is sliced into even pieces.
2. The slices go into a color protection tank. Some fruits (like bananas and apples) need sugar soaking for sweetness and color protection.
3. After draining, they enter a vacuum fryer. They are fried at 80-120°C under vacuum until crisp.
4.  Then they go through a centrifuge for de-oiling.
5. Finally, they enter a drum seasoning machine (optional).
6. After cooling, the product is ready for packaging.

III.Equipment Composition

1. The line includes：
2. a washer
3. peeler
4. slicer
5. color protection/sugar soaking tank
6. vacuum fryer
7. centrifuge de-oiler
8. drum seasoning machine
9. cooling conveyor
10. electrical control system.

The whole machine is made of stainless steel and food-grade materials. Key parts are from reliable brands. The equipment runs steadily and lasts long.

IV.Technical Parameters

Frying Temperature: 80-120°C (adjustable)

Vacuum Level: -0.08 ~ -0.098 MPa

Heating Source: Electric or steam (optional)

Installed Power: About 65-120 kW (depends on capacity)

Operators Required: 3-5 persons per shift

Total Line Length: About 18-28 meters (customized)

V. Capacity

Input capacity ranges from 50 kg to 400 kg per hour. Multiple sizes are available.

Customization is flexible.

 It suits both small trial runs and large-scale production.

VI. Comparison of Three Fruit and Vegetable Chip Processes

Corn flakes/ breakfast cereal flakes making machine production process:

Ingredients→Mixing→Extrusion→Flaking→Pre-drying→Baking→Spraying→Drying→Cooling→Packing

Corn flakes production begins with grinding raw corn to make cornmeal. After the corn flour is blended with water, it is fed into a specially designed extruder cavity,  where it is cooked, kneaded, and mechanically sheared. The extrudate is cut with highly rotating knifes to form pellets. The extruded balls are rolled into thin sheets by rollers, and then baked at high temperature to produce a crispy texture. At this point, the original/plain cornflake is complete. According to market demand, seasoning drum can be used to sprinkle salt on the plain corn flakes. If plain cornflake is to be coated, it is coated with such as syrup, chocolate, etc. Finally, the flake is dried, cooled and packaged.

In addition to flakes, by changing the mold, the extrusion technology can also produce round balls, rings and animal shapes to meet diverse market needs. In addition, corn, as raw material, can be replaced by other grains, such as wheat flour, rice flour, oat flour, etc. to produce different cereal flake, like rice flake, oat flake, etc. to increase your product variety.

Our corn flakes and breakfast cereal production line make the grain flakes thin and uniform with less material loss, and has precise control over each process. Whether you need a unit machine, an entire corn flakes production line, or to expand your production capacity, you can rely on our advantage of professional knowledge and superior production experience.