Chips are a delicacy that almost all adore. A dish of fried crispy and thin slices of potatoes tasted, born thanks. The restaurant client complained that fried potatoes served to the table were cut into too thick pieces. In revenge, the chef of the head cut the potatoes with so thin slices that after frying they looked like parchment paper. Surprisingly, the visitor had a dish to taste. After this, a new branded dish appeared in the restaurant menu – chips. Today the release of potato chips is put on stream. A modern strip conveyor installed in the production workshop is able to pass through tons of crispy delicacy through itself.
Before turning into chips, the potatoes are thoroughly treated. A device called the conveyor strip, moves the potatoes to the washing apparatus. After that, the tubers are cleaned, sent to a machine cut, before which they undergo thorough selection and visual control.
Cleaning, slicing and frying chips
Clean and cut potatoes for chips in special closed containers, the walls of which are covered with abrasive. Sharp knives are located inside the container, which easily turn potatoes into thin slices. There are even standards for chips: their thickness should not be more than two millimeters. After cutting, the chips are moved to a brazier filled with boiling oil. After frying, they are generously sprinkled with spices and special aromatic and taste additives.