2013 Lastest AL-F005 High quality small scale semi-automatic Frozen French Fries processing line

2013 Lastest AL-F005 High quality small scale semi-automatic Frozen French Fries processing line, 1.High quality as made in Fran - details see: https://www.machineto.com/2013-lastest-al-f005-high-quality-small-scale-semi-automatic-frozen-french-fries-processing-line-10052242

Condition:New	Place of Origin:Zhejiang China (Mainland)	Brand Name:Albelead	Model Number:AL-F005
Application:French Fries, pretreatment and freezing for raw potato French Fries ;	Voltage:220V	Power(W):100KW	Weight:2000KG
Dimension(LWH):3M5M8M	Certification:CE	Warranty:1-year-warranty	After-sales Service Provided:Engineers available to service machinery overseas
Production capacity:approx. 30kg-500kg/h. oil supply:15kg/h recommand palm oil	Water consumption:approx.1- 10 t/h	Steam consumption:0.1t/h-1.0t/h, steam pressureâ¥0.5Mpa;	workers:one production need 8-10 workers operate
Area covered:300-1200 square meters	Free parts:Supplier will provide 1-2 years Accessories

1. Application: pretreatment and freezing for raw potato French Fries ;
2. Production capacity: approx. . oil supply:15kg/h recommand palm oil
3. Total power:(380V 3phase, 50HZ)
4. Water consumption: approx.
5. Steam consumption: 1.0t/h, steam pressure≥0.5Mpa;
6.We manufacturing production equipment The general accessories is domestic brand The refrigerator host Germany Bitzer host
7. Materials: SUS304 except electric motor and Nylon wear parts.SUS316 for blanching machine,frying machine
8.Raw material fresh potato:
9.one production need 8-10 workers operate
10.Control, instrumentation, Taiwan or foreign brands
11,1200 square meters
12.Fresh potatoes need to remove the skin, rotting and gravel debris, and then need to get rid of 5% to 10% water blanching, frying should get rid of 10% to 15% moisture Usually frozen product is the raw material feed 50% to 60%

1.raw material -->2.picking --> 3. washing -->4.steam peeling-->5.peeling and washing-->6.picking--> 7.cutting --> 8. wind selection --> 9. blanching --> 10. dewatering-->11.frying--> 12. deoiling and precooling --> 13.flavoring--> 14. freezing -->15. packing