Industrial Automatic Fruit Vegetable Crisp Chips | RFQ Sourcing Details

Industrial Automatic Fruit Vegetable Crisp Chips production line with washing cutting Blanching Freeze Drying Frying and Packaging Machine Snack Food Processing This production line is designed specifically for casual, ready-to-eat foods (such as soy products, vegetarian meats, marinated snacks, and fruit and vegetable chips).

It integrates raw material pretreatment, processing and shaping, seasoning and packaging, sterilization, and finished product packaging, encompassing a fully automated production process from raw materials to finished product.

The equipment's modular design supports on-demand combination and capacity expansion, flexibly adapting to the processing needs of different food categories. This helps companies quickly respond to market changes and improve production efficiency and product competitiveness. Advantages: 1.

Improve production efficiency and overcome capacity bottlenecks: Fully automated processes eliminate the need for frequent manual material transfers.

A single line enables continuous "raw material in → finished product out" production, increasing production capacity by over 50% compared to traditional production lines, with a single line output of 5000kg-20000kg per day (specific production capacity can be customized based on equipment model, adapting to the needs of small and medium-sized workshops to large factories).

2.

Ensure product standardization and maintain a stable quality reputation: Core equipment (such as the pulper and retort) is equipped with precise temperature and time control systems, and the dicer supports adjustable sizes from 0.5 to 50mm, ensuring consistent taste, shape, and flavor across batches, eliminating quality fluctuations caused by manual operation.

3. Comply with global food safety regulations and reduce compliance risks: All food- . Bubble washers, retorts, and other equipment thoroughly remove impurities and kill microorganisms, meeting the hygienic requirements for export food. 4.

Reduce overall costs and optimize operational efficiency: Automated equipment replaces 60% of the production process.

The above manual positions reduce labor costs and management costs;the energy consumption of equipment is optimized (such as waste heat recovery of pulp cookers) to reduce production energy consumption;the shaping and packaging links reduce material loss and improve raw material utilization.

Advantage The following process can be customized to meet your requirements;it can be upgraded to include fully automated packing, automatic online weighing, visual inspection, and more.↓↓↓ 1. Bubble Washer 2. Dicing and slicing machine 3.

Blanching Machine Automatic temperature control (adjustable between 20-40°C), programmable timing settings, combined with high-pressure spray cleaning to remove impurities and dust from raw materials, preventing contamination.

The cutting specifications are adjusted by CNC, and the machine can cut into shapes such as cubes, long strips, and thin slices. The cuts are smooth and free of debris, meeting the shape requirements of "small packaging and easy to eat" for snack foods.

This machine is designed for blanching and color retention of materials, featuring fully automated conveying with high automation levels. Blanching temperature is adjustable with automatic temperature control, and blanching time is regulated by variable frequency speed control. 4. Tumble Dryer 5. Freeze Dryer 6.

Packaging Machine Low-temperature airflow (adjustable from ambient to 40°C) rapidly cools finished products to room temperature while simultaneously blowing away residual surface oils. This enhances crispness and prevents softening or spoilage caused by excessive heat after packaging.

In a vacuum environment (vacuum level ≤10 Pa), the heating plate gradually raises the temperature (controlled between 30-50°C) to cause water within frozen vegetables to directly sublimate from a solid to a gas state, achieving dehydrati