How Are French Fries Processed?

French fries production is a highly automated process, requiring a rigorous set of steps from raw potatoes to finished fries. So how are french fries processed? Here are the main steps.

1. Raw Material Selection and Cleaning

The quality of french fries depends first and foremost on the raw potatoes. Factories typically select varieties with a high starch content, a neat shape, and a smooth skin. After selection, the potatoes are washed using a water spray and brushes to thoroughly remove dirt, impurities, and any remaining skin debris, preparing them for further processing.

2. Peeling and Cutting:

The cleaned potatoes are passed through a peeler to remove the skin, typically using steam or grinding. A strip cutter then cuts the potatoes into uniform strips. Cutting specifications can be adjusted to meet product requirements, such as standard 9mm, 10mm, or 12mm French fry sizes.

3. Blanching and Pre-cooking

The cut potato strips are blanched briefly in hot water in a blanching machine. This step inactivates enzymes, prevents oxidation and discoloration, and improves the texture of the fries. It also removes some starch, making the fries crispier.

4. Frying and De-oiling

After blanching, the fries are initially fried, typically in oil at around 160°C for a few seconds. This creates a golden crust while retaining moisture within. Immediately after leaving the fryer, they enter the de-oiling machine, where excess oil is removed through centrifugal force, preventing the finished product from being too greasy.

Through the above process, potatoes are transformed into golden, crispy, and uniformly textured French fries. The entire production process not only ensures product safety and hygiene, but also improves production efficiency and quality consistency through automated french fries equipment. If you would like to learn more, please contact us.