CUTTING LINE

WATER CUTTING SYSTEM ( GFLOCUTS )

The Machine Is Equipped With 6-Inch Pump Which Is Made Of Food-Grade AISI, To Pump Potatoes With Water Through Conical tubes reach the potatoes to the cutting blades in a longitudinal manner, which makes the waste process almost non-existent, and these tubes are designed inside 360-degree spiral channels, which make the water flow strong, and give The speed required for the potato to enter the cutting room, and the size of the tunnel. Is proportional to the size of the cutting heads to make the pieces longitudinal and in different shapes according to demand. The potato to be sliced is pushed by water through a tube into the water gun unit. The speed of the potato in the water gun unit should range from 50 to 60 feet per second (15 to 18 m/s). The pump should be selected to provide the appropriate volume and speed of the water with a pusher designed to reduce the possibility of potato spoilage. Made of stainless steel 304. The knives are imported The blade set is made of bronze. Safety switch and control panel with thermal conductors. To Download This Catalog, Please Click Here

3D Module

EQUIPMENT WATER KNIFE CUTTING ( GSR )

Auxiliary Equipment For Potato Cutting Machine
A-The sieve separates the potatoes from the water and returns the Water to the filtered reception basin
B-The sieve for sorting the small potato fingers with a vibrating sieve
C - There are also water sprays to clean potatoes from chopped resi- due
D- Made of stainless steel 304.
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APPLICATIONS

The Urschel® Watergun Model 360 is designed for use in large volume watergun systems. This unit can be integrated into watergun systems and offers fast, easy cutting head replacement for changing knives or sizes of cuts. Infeed diameter measures 86 mm and discharge diameter measures 5.820" (148 Mm). The Model 360 is designed for easy cleanup and Maintenance.
OPERATING PRINCIPLE
Potatoes to be cut are propelled by water through tubing to the watergun unit. The velocity of the potato at the watergun unit should be in the range of 50 to 60 feet per second (15 to 18 m/s). The pump should be selected to provide proper volume and velocity of the water with an impeller designed to minimize the possibility of damage to the potatoes.To Download This Catalog, Please Click Here

UNIVERSAL WASHING MACHINE ( GCHDIP )

This Machine Is Used Directly After The Blancher Machine. It Is The Last Washing Stage To get a final product that is free of starch and bleaching materials (dextrose & sap dosed automatically) and uses a specially developed material for this purpose Potatoes pass from the Blancher to the basin By belt conveyor, there are tubes for injecting steam inside the basin and there are water Sprinklers that spray onto the cut potatoes after they leave the machine's basin They are all made of stainless steel 304.
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3D Module

AIR BUBBLE WASHER ( GPMBW )

It Contains An Air Blower That Produces Fresh Air Bubbles Which improve the quality of washing by friction with air bubbles with potatoes, then after washing the potatoes pass To the conveyor belt which is used to wash the product with air bubbles by moving the conveyor belt up to a height Of 2 meters. The conveyor belt is made of heat resistant plastic. When the cut potatoes leave the tank on the conveyor, they are washed with fresh water through sprinklers on top of the conveyor. The belt works by stirring the potatoes with bubbles to extract the initial starch, and the basin discharges the dirty water through two holes of 200 mm diameter. Made of stainless steel 304.
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3D Module

STRACH ECTRACTION MACHINE BLANCER( GSB )

It Is A Cooking Machine With a Screw Conveyor System And the machine operates on a steam system. It consists of a two-layer pan (double jacket) to extract starch from potatoes, remove microbes and inactivate enzymes, maintain the fresh flavor, increase the freshness of sliced potatoes and remove some sugars. The temperature inside ranges between 70° and 90° degrees Celsius. And the potatoes remain inside this blancher for a time ranging from 4 to 7 minutes. Depending on the type of potato and the percentage of starch Inside the conveyor, the screw is made of stainless steel 304. The water circulation pump is made Of stainless steel 304.
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3D Module

MULTI TURBULENT ( BLANCER )

In The Potato Chips Process, Starch Is Converted Into Sugar. Because the An increase in sugar works to darken the color when frying. This process is called bleaching. Blanchers use hot water. Each slice is separated and processed Separately. The blancher has four main parts: a cover with a paddle and belt A bowl with multiple water inlets and outlets at the bottom. Water is injected on both sides and the lower belt can be used for transportation when Is required as the slides enter the first area of the blancher, ensuring the paddle moves a fixed number of slides across the machine. All slides are handled Uniformly and for the same amount of time. The bubbles create a turbulent water flow that separates the slices resulting in an even heat treatment. The water can Be heated either with thermal oil or directly injected steam. Fresh water is added via a spray ramp above the drain section. Water drainage is placed when feeding. Due to the reverse flow of the main water stream, water is used in the process. Optimal efficiency. Multi-turbulent Blancher adjusts the water temperature for the de- sired product coil.
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