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Potato Chip Inspector

THE WASHING TECHNOLOGY

An optional CBS (Continuous

Blanching System) features a cross circulation water bath to ensure even

blanching of each slice. By evenly blanching each slice,

a lower sugar content is achieved creating a more uniform color chip after

frying.

The innovative SWS (Slice Washing System) combines slicing with gentle featuring a counter-flow wash

system, fresh water consumption is system, fresh water consumption

is reduced by40% or more and lowers the content

of starch and proteins in the oil.

THE WASHING TECHNOLOGY

This offers greater flexibility in the style

of potatoes you use to process your chips. The potato slices

are then rinsed one more time and conveyed for more

effective removal of surface water before entering the fryer.

FRYING TECHNOLOGY

The frying process is the most important operation in the processing of potato operation in the ensures even frying by adding and extracting oil through several inlets. This allows controllable and more uniform temperature profiles along fryer and minimizes oil volume.

The education needed

THE WASHING TECHNOLOGY

The education they need is a high school diploma, and a post-secondary certificate. They have to have critical, thinking active listing, speaking, reading comprehension, &monitoring.

What they do

They're Pay

The peeler features adjustable peeling and brushing levels improving product yield and the high speed virtually eliminates

water consumption.

They observe potato chips on a conveyor and remove burnt, discolored, or broken chips.

THE WASHING TECHNOLOGY

They get paid 17.09 per hour, and there yearly salary is 35,000.

The first step in processing snack foods is preparation of the raw product. For potato chip processing raw potatoes are pre-washed and stones remove to

protect damage from your processing equipment. The

APS (Abrasive Peeling System) is the next step in preparing the potatoes for

slicing and frying.

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