The French fries sticks are produced through the following procedure:
1- Taking in and washing the raw material
The carefully selected and graded potatoes are discharged in a bunker and their sand and mud are washed away by special washing apparatus.
2- Peeling and secondary washing
After the first round of washing, the potatos is peeled by the steam system and the remaining potato peel is brushed away.
3- Brushing and removing the stains
In case the peeled potatoes have black or green patches, they will be removed by the skilled workers. The potatoes are then sent to the mechanical apparatus and chopped in to the favorable sizes.
4- Sorting and grading
after chopping, sorters will grade and sort out the sticks.
5- Second round of removing the stains
after sorting and grading, the remaining black or green patches (if any are removed by the trained workers)
6- blenched & enzyme control
After the final preparation, the sticks are blenched twice and their enzyme and starch activities are controlled.
7- Frying
After blenching, the sticks are directed towards the frying machine and partly fried .It is worth mentioning that at this stage due to filtration and continues replacement of the frying oil, the quality of sticks is stable.
8- Cooling and freezing
After frying, since the sticks are to hot, they are first cooled and then frozen by being past trough the freezing tunnel.
9- Packing
After the freezing procedure, the half fried frozen sticks are packed in boxes with different weight and send to marketplace.
|