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Frying Lines

French Fries Frying Line

Semi-automatic and fully automatic French fries lines for washing, cutting, blanching, controlled pre-frying, de-oiling and optional IQF freezing.

Semi-automatic: 50-200 kg/h; fully automatic: 100-5000 kg/h Electric or gas, selected by line configuration SUS304 stainless steel food-contact construction
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French Fries Frying Line
OVERVIEW

Product Overview

The SHEPODY French Fries Frying Line is configured around the required finished product and factory scale. Semi-automatic lines suit smaller outputs and use operator-assisted transfer between selected stages. Fully automatic lines use PLC-coordinated conveyors for continuous production and can be connected to an IQF freezer and packing system.

Core stages include potato washing and peeling, strip cutting, blanching, surface-water removal, controlled pre-frying and de-oiling. For frozen French fries, the line continues through IQF freezing before packing. Potato variety, strip size and target color are reviewed before heating load and residence time are confirmed.

Configuration options

  • 50-200 kg/h semi-automatic production lines
  • 100-5000 kg/h fully automatic project configurations
  • Optional inspection, grading and oil filtration modules
  • IQF freezer and packing interface for frozen fries
  • Custom voltage, plant layout and heating selection
PROCESSING FLOW

How the Process Works

Each stage is configured around the equipment, selected utilities and production requirements.

  • Washing & Peeling
  • Inspection
  • Strip Cutting
  • Blanching
  • Dewatering
  • Continuous Pre-frying
  • Vibrating De-oiling
  • IQF Freezing When Required
  • Packing
KEY FEATURES

Designed for Consistent, Efficient Frying

Practical engineering details that keep quality stable and operating costs under control.

Complete Potato Process

Covers preparation, blanching, pre-frying, de-oiling and downstream freezing

Scalable Automation

Semi-automatic and fully automatic layouts support different factory sizes

Controlled Pre-Frying

Temperature and residence time are adjusted for strip size and target color

IQF Ready

Fully automatic lines can connect directly to freezing and packing systems

Recipe-Based Engineering

Heating load, belt speed and module dimensions are confirmed from the actual potato product

TECHNICAL PARAMETERS

Specifications for Initial Selection

The values below support initial equipment selection. Final capacity, dimensions and utility requirements are confirmed for your product, process and site conditions.

Capacity / Sizing BasisSemi-automatic: 50-200 kg/h; fully automatic: 100-5000 kg/h
Heating MethodElectric or gas, selected by line configuration
MaterialSUS304 stainless steel food-contact construction
ControlOperator-assisted or PLC automatic control, by configuration
Voltage380V / 50Hz / 3 Phase, customizable
Selection NotesSemi-automatic reference range: 50-200 kg/h with operator-assisted transfer, electric or gas heating and SUS304 food-contact construction. Fully automatic frozen-fries range: 100-5000 kg/h with PLC-coordinated conveying. Reference industrial pre-frying condition for frozen fries: 175-185 C for approximately 45-90 seconds; this is adjusted for potato solids, strip size, coating and target color. Standard automatic stages include washing and peeling, cutting, blanching, dewatering, continuous pre-frying, vibrating de-oiling, IQF freezing and packing. Inspection, short-strip grading, coating, oil filtration and alternative fresh-fries discharge can be added by project.

What We Need to Configure Your Equipment

Please share your raw material and finished product, target output and whether it is based on raw input or finished product, available workshop length, width and height, local power and fuel conditions, and the required automation and packing scope.

After the order and final configuration are confirmed, we provide the project-specific layout, installation and connection drawings needed for implementation. Detailed engineering drawings are supplied for confirmed projects rather than published online.

APPLICATIONS

Suitable Foods and Applications

Frying temperature, residence time and product handling are set for the recipe and target finished product.

Frozen French friesFresh French friesPotato stripsPotato wedgesCoated potato products
FAQ

Frequently Asked Questions

Common questions about configuring and operating this equipment.

Semi-automatic lines suit smaller outputs and flexible production. Fully automatic lines are designed for continuous high-volume operation and connection to freezing and packing equipment.

Yes. A frozen French fries project includes an IQF freezing stage after pre-frying and de-oiling. Fresh fries lines can be configured without the freezer.

A reference range for frozen fries is 175-185 C for about 45-90 seconds. Final settings depend on strip size, potato solids, color and the required final-fry result.

It can be adapted for strips, wedges and selected coated potato products, but cutters, conveyors and frying parameters must be confirmed for each shape.

Yes. Oil filtration, residue removal, inspection and grading modules can be added according to the product and production schedule.

Yes. Capacity and layout are engineered around your product, target output, available workshop dimensions, heating source, local utilities and required automation. The listed capacity ranges support initial selection and are not fixed limits.

Yes. After the order and final equipment configuration are confirmed, our engineers provide the project-specific layout, installation and connection drawings required for implementation. Detailed engineering drawings are supplied to customers for their confirmed projects rather than published online.
RELATED PRODUCTS

Related Equipment

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PROJECT ENQUIRY

Request a Configuration for This Equipment

Tell us your product, target output and plant conditions. We will prepare a suitable equipment configuration and quotation basis.

Selected equipment French Fries Frying Line
  • Recommended equipment or line configuration
  • Capacity, utility and layout recommendations
  • Quotation basis and next steps
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