Baked Potato Chip Production
Potatoes are rich in dietary fiber foods, while relatively rare with a lot of vitamins, minerals, food, per 148 g potato is only 100 calories of heat generated by the real content of less than 2% starch, and fat-free, can effective control of people's daily intake of total fat in the diet. Thus, the potato is an ideal diet food.
READING PRETZEL & SNACK Production Line Dimensions The maximum Baked Potato Chip Production height and width of the production line does not change with the number of oven / drying zones Baked Potato Chips help added. However, Mixing Dough Handling & Sheeting Baking & Drying the overall length today’s health-conscious will expand as oven (3.8m) (17.3m) (17m) zones are added. consumers to enjoy a Line Dimensions 1 Zone 2 Zones 3 Zones 4 Zone The standard zone delicious snack without the Max Length 38.1m 50.2 62.3 74.4 length is 12.1m. Max Width 3.8m 3.8m 3.8m 3.8m guilt of higher fat products. Max Height 4.1m 4.1m 4.1m 4.1m RBS Science and Innovation Center For snack producers interested in producing a Located near Reading Bakery Systems’ manufacturing center, the healthier chip, Reading Pretzel & Snack offers a RBS Science and Innovation Center is a professionally staffed and complete manufacturing solution for baked potato fully equipped research & development facility. Equipment demonstrations, product concept testing and confidential product chips, from the continuous mixing process through development for test marketing or for quality assurance can all be arranged here. The Innovation Center is used differently by many baking and drying. customers depending on the nature of their needs: This modular production system can produce between Product Demonstrations: Customers who already have a product 250 – 1000 kg/hr. This number largely depends on the idea or samples ready for commercial development can use the Science and Innovation Center as a proving ground for production number of oven sections after the dough sheeting viability. For optimum process evaluation, demonstrations can be equipment. arranged using customer specified ingredients. Product Development: A product still at the ‘concept’ stage may The finished baked chips can have a traditional texture or be submitted to the staff at the Innovation Center for a complete development package including samples, projected manufacturing an optional rippled texture, as shown below. Highest costs, and time-line schedules for machinery installation and production throughputs are achieved with scrapless cut- production commissioning. out shapes, but discrete shapes can also be produced Test Market Sample Production: Customers who wish to test a new product or product variation may use the Science and with an optional web scrap handling system. A wide Based on extensive experience with fabricated potato Innovation Center as a pilot plant for proving their production range of products are already produced on this concept and verifying that the end product meets their quality chips, the Baked Potato Chip Production Line has goals. production line, but interesting new shapes and products been developed to produce a healthy, great tasting can be developed at the RBS Science and Innovation potato chip. READING BAKERY SYSTEMS Center. T.L. G R E EN B ISC U IT & C R ACK ER • R EAD ING P R ET ZE L & S N AC K 380 Old West Penn Avenue This turn-key system transforms dry and liquid Robesonia, Pennsylvania 19551 USA phone: (01) 610.693.5816 • fax: (01) 610.693.5512 ingredients into a consistent dough sheet that is cut by an interchangeable die roll before being baked and 7802 Moller Road, Indianapolis, Indiana 46268 USA phone: (01) 317.337.0000 • fax: (01) 317.337.0007 dried in a two pass, convection style SPECTRUM web: www.readingbakery.com OVEN®. email: email@example.com Production Capabilities A Modular Design Enables Expandable Production Capabilities Throughput Capacity increases as oven zones are The Baked Potato Chip Production Line consists of mixing, sheeting, shape cutting, baking and drying equipment. The layout of the added. machines is intended to maximize efficient operation while minimizing the amount of space required to match capacity throughput. Line controls can be provided in a single, stand alone position or tied into the existing factory control system. For each zone of baking and drying, another 250 kg/hr can be added to the overall throughput of the production line. However, the 2-Roll 4 Zone Oven / Dryer Continuous Mixing: Dry and liquid ingredients are accurately metered Sheeter roll size must be larger and mixed in an ExACT Continuous Mixer. This allows the dough to for the longer ovens. maintain a consistent character that is repeatable and manageable. This minimizes the variation in the final product and provides consistent control 4 Zones = 1000 kg/hr over final product quality. (Nominal 500mm diameter Sheeter rolls) 3 Zones = 750 kg/hr Sheeting: An oscillating conveyor evenly (Nominal 500mm diameter distributes the mixed dough into the hopper of Sheeter rolls) the 2- Roll Sheeter. The Sheeter produces a Product Discharge Conveyor hole-free dough sheet that is discharged directly 2 Zones = 500 kg/hr onto the Rotary Cutter infeed conveyor. (Nominal 400mm diameter Sheeter rolls) Rotary Cutter Ripple Roll Station 1 Zone = 250 kg/hr Roll Sheeter 2 Zone Oven / Dryer (Nominal 400mm diameter Sheeter rolls) Oscillating Conveyor Incline Conveyor Continuous Mixer Dough Handling: The transport system ensures that the dough makes it from mixer to forming machines without product loss or overwork. The oscillating conveyor distributes the dough in a way that allows the sheeter to remain full and evenly producing a consistent dough sheet. Baking & Drying: This two pass convection thermal system is particularly well suited to potato chip production. The oven band can be designed with a Rotary Cutting: The die roll on the Rotary Cutter shape specific wave pattern to impart separates the dough sheet into discrete shapes. In even more shape to the product. The order to allow a more efficient change over between dryer underneath the baking chamber products types or sizes, the Rotary Cutter may have allows the product to finalize the two die rolls prescribed moisture content without taking up excess factory space.