The fully automatic potato chips production line is a very popular puffed food production equipment on the market. Although traditional fried puffed foods are delicious, non-fried puffed foods are the best choice for long-term health. So what are the advantages of the corn chips production line compared to traditional frying technology?
Compared to traditional frying lines, this technology offers significant advantages:
- Health benefits: The oil content of the product can be controlled below 8%, preventing the formation of trans fatty acids and aligning with the current low-fat diet trend;
- Reduced energy costs: Thermal energy utilization is increased by 30%, eliminating the need for frequent frying oil changes, saving approximately 500 RMB per ton of product;
- Flexible flavor control: By adjusting the screw assembly and die shape, hollow, spiral, and other custom-shaped corn strips can be produced, enhancing seasoning penetration.
Model | Power | Capacity | Heater | Dimension(mm) | Weight |
LXT-65 | 5.5kw | 50 kg/h | 1 kw | 1720*870*1050 | 350 kg |
LXT-70 | 15kw | 150kg/h | 1 kw | 1720*970*1250 | 500 kg |
LXT-85 | 18.5kw | 200-300kg/h | 2 kw | 1360*1870*850 | 650 kg |
LXT-95 | 22kw | 400-500kg/h | 2 kw | 2300*1170*1400 | 850 kg |
Key technical control points in production:
- Moisture Control: Maintain a moisture content of 14%-16% for the mixed material. A higher moisture content will result in uneven expansion, while a lower moisture content will increase equipment load.
- Temperature Gradient Management: The extruder has three temperature zones: the feed zone (80°C), the compression zone (150°C), and the melt zone (180°C), which must be precisely coordinated.
- Screw Speed Matching: Typically maintained between 200-400 rpm. A speed that is too high can result in a dense product, while a speed that is too low can affect expansion.
- Mold Maintenance: Check the mold hole finish every 50 tons of production. Carbon deposits can cause roughness on the surface of the strips.
A complete non-fried potato chips production line usually includes the following core parts:
This non-frying puffing technology is reshaping the production of corn snacks, retaining the puffing properties of traditional frying while enhancing product characteristics more aligned with modern consumer preferences.
For more information on process design, equipment layout, plant construction plans, single machine equipment quotas, turnkey quotas, etc., please feel free to contact us.
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