The 3 steps for potato slice washing system, potato slices washing is important for potato chips manufacturing industry, the steps and its benefits are mentioned below.
Wash step 1
Washing already starts with the slicing operation. This stage is important because the slices are separated from each other together with a liberal amount of circulated water. Slices and water flow over into a rotating tube (one for each slicer). The first section of the tube tapers conically outwards to a larger diameter and then inwards to a smaller one.
The unit tumble the slices and water. In this first wash step, the starch concentration in the surface water is reduced to 1:10 and the surface water layer around the slice is now 0.13 mm.
The next section of the tube is a perforated sector where the bulk of the starch-enriched washing water is separated. The free starch content in the surface water is 20-50 ml/kg of slices.
Wash step 2
The tube now tapers conically outwards again to a larger diameter and the slices now encounter fresh, cleaner water, while two drivers ensure that the slices and water are tumbled. The tube ends with a cone shape that ensures water level in the tube.
Slices and water flood over the edge into a de-watering shaker. The washing water is separated (free starch content 6-20 ml/kg of slices). After a first de-watering section, a further flushing is undertaken with water from step 1.
Wash step 3
Undertaken after de-watering via spray nozzles above and from below the shaker table. Free starch content in the surface water is now down to a magnitude of 1-3 ml/kg of slices, optimal for smooth frying.
Water flow
Water handling is done via a pump tank with three sections. The water from step 3 is strained and collected in section 3 of the pump tank and pumped to wash step 2. The washing water from step 2 is strained and collected in section 2 of the pump tank and pumped to wash step 1. The washing water from step 1 is strained and evacuated via an overflow. The pump tank is so designed that irrespective of a supply of fresh water, there is always water for the pump circulation in that water can flow backwards through an aperture between the sections. Pump tank stage 1 is provided with an extra pump and two hydro-cyclones to raise the starch concentration in the wastewater and lower that in the circulating water.
Features and benefits with the 3-step slice washing system
– Gentle handling, no breakage of product.
-Controlled product flow. Same washing effect of all slices.
-Removal of small potato particles over three sieves.
-Defoaming agent not in contact with washing water.
-Easy to clean.
-Open and proven design. Easy to maintain.
-Exchangeable screening net for optimal final product quality.
-Low water consumption (1 lb of water/1 lb slices)
-Only 1 ml of free starch in surface water per 1000 gram of slices entering frying system.
At Grace Food Processing & Packaging Machinery, we have many years of experience in designing processing lines for potato chips. Contact us if you wish to find out if the 3-step slice washing system can be an improvement for your processing line.
