Potato chips lines
Potato Chips Lines, from Washing to Packing
A Bigtem chips line uses the same receiving, washing and peeling front end as a fry line, then slicing, starch washing, frying, de-oiling, seasoning and packing. From small to very large lines, sized to your plant.
- Stone trap washing and peeling
- Inspection and trimming before slicing
- Continuous or batch frying with oil filtration
- Seasoning, multihead weighing and box filling
Chips line process flow
Shared with the French fry line
Receiving, washing, peeling and inspection are the same modules used on a French fry line, so plants running both products can standardize parts and training.
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Chips line questions
Batch or continuous frying?
Continuous fryers suit steady, high-volume production. Batch (kettle-style) fryers give a harder, crunchier chip and suit smaller and premium lines. Bigtem builds both.
Which peeler for chips?
Chip potatoes are usually peeled lightly. Abrasive roller peelers are common on smaller lines; steam peeling is used where peel loss and throughput matter most. See steam vs abrasive.
Can the line also make other snacks?
Yes. The fryer, seasoning and packing sections can be configured for other sliced vegetable snacks and preformed products.
What size of line do you build?
From small to very large chips lines, sized to your plant. Tell us your target output and we configure the line.
Planning a chips line?
Tell us the product, chip style and target output. We send a recommended line layout and utilities outline.