Specialized In R&D For Garlic Chips Frying Line
Capacity :100-300kg/h customzied as your need.
Material :Food Grade 304 Stainless Steel.
Production Name :Fried Instant Noodle Strips Line
All cooperative partners operate well
Specialized In R&D For Garlic Chips Frying Line
Capacity :300-500kg/h customzied as your need.
Material :Food Grade 304 Stainless Steel.
Production Name :Fried Instant Noodle Strips Line
All cooperative partners operate well
Specialized In R&D For Garlic Chips Frying Line
Capacity :500-700kg/h customzied as your need.
Material :Food Grade 304 Stainless Steel.
Production Name :Fried Instant Noodle Strips Line
All cooperative partners operate well.
Specialized In R&D For Garlic Chips Frying Line
Capacity :700-900kg/h customzied as your need.
Material :Food Grade 304 Stainless Steel.
Production Name :Fried Instant Noodle Strips Line
All cooperative partners operate well.
Specialized In R&D For Garlic Chips Frying Line
Capacity :900-1200kg/h customzied as your need.
Material :Food Grade 304 Stainless Steel
Production Name :Fried Instant Noodle Strips Line
All cooperative partners operate well
Introduce
Production Process
Parameter
Advantage
Application
Customer Case
The garlic chips frying line is a solution specifically designed for the production of crispy garlic chips, aimed at enhancing production efficiency and ensuring the stability and consistency of the finished product's quality. Fried Garlic Chips Production Process: A complete fried garlic chips production line primarily comprises key processes such as peeling, washing, slicing, frying, de-oiling, and cooling. Peeling: The garlic skins are efficiently removed using either pneumatic or friction-based methods; this process not only ensures high peeling efficiency but also reduces labor costs. Subsequently, the garlic undergoes a washing stage to remove any surface impurities. Slicing: The garlic cloves are fed through a slicer to produce slices of uniform thickness, typically maintained within a range of 1 to 2 millimeters. Uniform slicing is critical for the subsequent frying process, as it directly impacts the texture of the finished garlic chips. Frying: The frying temperature for the garlic slices is generally maintained between 150°C and 170°C, allowing the slices to rapidly dehydrate and develop a crispy structure within a short period. Garlic frying machine is typically outfitted with a stirring mechanism to prevent the garlic slices from clumping together or overheating in specific areas. Oil Removal: This step aims to reduce the product's oil content, thereby enhancing the crispness of the garlic chips while also contributing to an extended shelf life.
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Applications of the Fried Garlic Production Line: This garlic frying line is specifically designed for deep processing of garlic and can be flexibly used for processing the following products: Fried minced garlic Fried garlic chips By adjusting the cutting size, frying time, and temperature, this production line can meet the needs of different markets, tastes, and packaging formats
Automatic centrifugal rotation degreasing and automatic discharging; The machine is equipped with a timer, and the degreasing time can be set according to the needs, saving time and effort.
The drum seasoning machine is used for seasoning food in the food production process. This equipment has an adjustable inclination-angle seasoning drum, which automatically controls the speed and material capacity, and is suitable for continuous seasoning operations in the assembly line. Equipped with a vibrating dusting device and an atomized oil spraying device, so that the seasoning is evenly sprinkled on the material.
Fully automatic snack food frying machine is mainly suitable for larger food production enterprises. The suitable products are: broad beans, green beans, peanuts and other nuts; rice crackers, potato chips, plantain chips, and other puffed foods; pastry food like spring rolls, samosa, chicken nuggets etc.
| Component | Description |
| Dough Mixer |
Mixes flour, water, and additives into dough. |
| Compound Rolling Machine | Presses the dough into thin sheets. |
| Continuous Rolling System | Gradually flattens the dough to the desired thickness. |
| Slitter & Cutter | Cuts the sheet into noodle strands. |
| Steam Tunnel | Cooks the noodles using high-pressure steam. |
| Shaper | Shapes noodles into blocks. |
| Frying or Drying Tunnel | Cooks the noodles (frying) or dries them (air drying) |
| Cooling Conveyor | Cools down the noodles before packaging. |
| Packaging Unit | Automates the packing process. |
Workflow Of a Fried Garlic Production Line: A complete and efficient garlic frying line typically includes the following core processes:
1. Garlic peeling Using a garlic peeling machine, the garlic skin is removed through airflow or mechanical means, resulting in a high peeling rate and intact garlic cloves.
2. Washing Washing effectively removes residual garlic peels and impurities from the surface of the garlic, providing a clean raw material base for subsequent cutting and frying.
3. Slicing / Chopping Depending on the final product form, garlic can be: Sliced: for fried garlic chips, with uniform and adjustable thickness. Chopped: for fried minced garlic. Consistent cutting size facilitates even heating during the subsequent frying process.
1. Pour the flour into the dough mixer, and input the mixed salt water into the mixer through the measuring device. dough mixer at medium speed mixing to makes flour absorb water evenly to form flocculent dough. 2. Rolling is the dough after aging,then through 9 pairs of rollers gradually press into patches of specified thickness. 3. The slitter is installed under the last roller. After slitting, the noodles enter into the shaping device, and then the arranged noodles are sent into the steamer by the waving device at a certain speed. 4. The steaming time is 135s, and the degree of pasta gelatinization was over 85%.
5. The cut noodle cake is folded into two layers and changed from 6 rows divided into 12 rows. The noodle cake fall from the sliding noodle plate into the fryer noodle box. 6. Under the condition of oil temperature 140ºC-160ºC, fry for 95s -100s, and quickly dehydrate and dry the noodle cake at high temperature 7. After frying, the temperature of noodle cake will drop sharply after air cooling, reaching the room temperature, and then it will be sent to the packaging machine by the conveyor, and then it can be put into storage after packaging.
