Professional frozen French fries production line manufacturer providing complete industrial potato processing solutions. Includes steam peeling, washing, cutting, blanching, dewatering, IQF freezing and packaging systems. Custom-designed for commercial food factories.
The Frozen French Fries Production Line is a fully automated, industrial-scale solution designed for the continuous processing of fresh potatoes into high-quality frozen French fries. This production line is widely used by commercial food factories, frozen food manufacturers, potato processors, and OEM/ODM brands supplying retail, foodservice, and quick-service restaurant (QSR) markets.
As a professional frozen French fries production line manufacturer, HSYL provides turnkey factory solutions, covering process design, equipment manufacturing, layout planning, installation guidance, and commissioning support. The line integrates advanced technologies such as steam peeling, precision cutting, blanching, color protection, dewatering, IQF quick freezing, and automated packaging, ensuring consistent product quality, high yield, and compliance with international food safety standards.
This production line is suitable for processing fresh potatoes into:
Straight-cut frozen French fries
Shoestring fries
Crinkle-cut fries
Steak-cut fries
Customized sizes for private-label brands
The frozen French fries production process is designed as a continuous and hygienic workflow, minimizing manual handling while maximizing efficiency and yield.
Fresh Potatoes
→ Washing & Stone Removal
→ Steam Peeling
→ Brush Washing & Peeling
→ Manual Picking & Inspection
→ Cutting (Fries Cutting)
→ Sliver Removing / Nubbin Removing
→ Bubble Washing
→ Blanching
→ Color Protection Conveyor
→ Vibrating Dewatering
→ Cooling / Pre-Freezing
→ IQF Quick Freezing
→ Packaging
→ Cold Storage
Each processing step is engineered to optimize texture, color, taste, oil absorption, and freezing stability of the final product.
The production line starts with a potato washing and stone-removal machine, which removes soil, sand, stones, and surface impurities.
Key features:
Heavy-duty stainless steel construction
High-pressure water circulation
Stone trap system to protect downstream equipment
Suitable for muddy or freshly harvested potatoes
This step ensures a clean raw material base and prevents equipment damage.
The steam peeling machine is a critical component in industrial French fries processing.
Working principle:
Potatoes are exposed to high-pressure saturated steam for a short time
Steam penetrates the skin, loosening the peel
Sudden pressure release causes peel separation
Advantages:
Peeling loss as low as 6–8%
Smooth potato surface
Higher yield compared to abrasive peeling
Ideal for large-capacity factories
Steam peeling significantly improves raw material utilization and profitability.
After steam peeling, potatoes enter the brush washing machine.
Functions:
Remove residual skin
Clean potato surface thoroughly
Soft nylon or hard brushes available
This module ensures uniform appearance before cutting.
The picking table allows operators to remove:
Defective potatoes
Green parts
Black spots or damaged pieces
This step ensures only high-quality potatoes proceed to cutting, improving final product consistency.
The industrial potato cutter cuts potatoes into uniform strips.
Key features:
Interchangeable cutting knives
Customizable sizes (6×6 mm, 7×7 mm, 9×9 mm, 10×10 mm, etc.)
High precision and minimal breakage
Stable operation for continuous production
Uniform cutting is essential for even blanching, freezing, and frying performance.
After cutting, small slivers and broken ends are removed using a sliver removing machine.
Benefits:
Improves final appearance
Reduces frying defects
Enhances packaging uniformity
This step is especially important for premium frozen French fries brands.
The bubble washing machine cleans starch residue from cut fries.
Working principle:
Air bubbles create gentle agitation
Removes excess surface starch
Prevents fries from sticking together
This improves texture and color during blanching and freezing.
Blanching is a key thermal treatment step.
Functions:
Inactivates enzymes
Stabilizes color
Controls sugar content
Improves texture
Blanching parameters (temperature and time) can be adjusted based on potato variety and product requirements.
After blanching, fries pass through a color protection conveyor, where anti-browning treatment (if required) is applied.
Benefits:
Maintains natural golden color
Improves shelf life
Reduces oxidation
This step is essential for export-oriented frozen fries production.
The vibrating dewatering machine removes surface moisture before freezing.
Advantages:
Prevents ice clumping
Improves freezing efficiency
Reduces freezer load
The IQF (Individual Quick Freezing) system rapidly freezes fries at ultra-low temperatures.
Key features:
Individual freezing without sticking
Preserves texture and taste
Ensures long shelf life
IQF freezing is a standard requirement for commercial frozen French fries factories.
Frozen fries are weighed and packed using an automatic packaging machine.
Packaging options:
Pillow bags
Gusset bags
Bulk foodservice bags
The system supports multi-head weighing, nitrogen flushing, and sealing.
HSYL provides custom-designed production lines with capacities such as:
500 kg/hour
1000 kg/hour
2000 kg/hour
3000 kg/hour and above
Customization includes:
Factory layout design
Utility matching (steam, water, power)
Product size and shape
Automation level
Food-contact parts: SUS304 stainless steel
Hygienic design with easy cleaning
Compliant with HACCP, CE, ISO, and GMP standards
Frozen food factories
Potato processing plants
Export-oriented food manufacturers
QSR supply chains
Private-label frozen food brands
Professional food processing equipment factory
Complete turnkey project experience
Custom engineering support
Stable equipment performance
Global installation guidance
A: Potatoes with low sugar content and high dry matter are ideal, such as Russet or similar processing varieties.
A: Yes. Cutting knives are interchangeable to produce multiple sizes.
A: For industrial production, steam peeling offers higher yield and better surface quality.
A: IQF freezing typically operates at -35°C to -40°C air temperature.
A: Yes. HSYL provides layout design based on your workshop dimensions.
A: Yes. The system meets international food safety and quality requirements.
A: Installation guidance, operator training, technical support, and spare parts supply.
The Frozen French Fries Production Line by HSYL is a reliable, efficient, and scalable industrial solution for modern potato processing factories. With advanced equipment modules, flexible customization, and proven engineering experience, HSYL helps customers build competitive frozen French fries production facilities for global markets.
Raw material washing, grading, and pre-treatment
High-speed precision cutter
Cooking, baking, or sterilization
Rapid cooling with precise temperature control
Automated packaging, sealing, and labeling