The setup consists of a frying pan of a rectangular shape with the size of 1800 mm × 900 mm × 300 mm. Figure 4 shows the complete view of the setup.
The final stage of the manufacturing of the chips is the frying of chips in the pan filled with oil. Figure 2 shows the 3rotary slicing machine. Potassium aluminum sulfate is also known as Potassium Alum is used in the water to purify it and also provides whiteness to the chips. To get better quality and appearance chips, the chips must remain inside water otherwise its surface get black color due to oxidation. The water level in the tank should be such that the chips can dip inside the water. The chips are now collected in the tank filled with water. Simultaneously in more quantity potatoes are inserted in the die.
The shape of the chips depends on the blade shape. As the rotor rotates, the potatoes are thrown away from the center due to the centrifugal force and then pass through the blades which cut the potatoes in round pieces chips. The potatoes are now inserted in the rotary die carrying cutting blades at the edges. The potatoes received after peeling washed again in the fresh water to remove the dust particles or other impurities. The care has to be taken so that carbide particles from the peeling plate must not attach or get inside the potato. Now the potatoes are collected in a tank filled with water. Using the centrifugal force of the rotor, the potatoes are removed from the peeling section by taking hinge upward direction. As the skin comes in contact with the silicon carbide plate it gets eroded and by continuous water supply the skin is removed and washed away through the hole provided in the corner. The plate surface is wavy so that the potatoes at upper portion move downward during the rotation of the plate and the downward potatoes go upward. Figure 1 shows the inside view of the peeling machine. It contains silicon carbide coated plate which rotates on a shaft attached with the motor.
To carry out the process on large scale, an automatic peeling machine is required. To remove the skin, manual peeling can be done but to carry out on large scale it is quite difficult. The skin of potato must be removed as it is to be considered as waste as it contains dust, sand particles, and other impurities. Thus this is the first step of the chips manufacturing process which also improves its quality in output. The regular potatoes used in the kitchen are not required such property as it does not need such high temperature. To avoid this difficulty the raw potatoes are stored in the low-temperature range which increases its heat taking capacity.
As the oil temperature is high (195☌), the chips may get reddish color if it is not able to withstand high temperature. It has to withstand high temperature in furnace oil to make crispy chips. To convert the raw potatoes into chips it has to pass from different processes.
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