Get documents about "Baked Potato Chip Production
Description
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.
Document Sample
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: info@readingbakery.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.
