Industrial potato flakes processing line for producing high-quality, gluten-free potato flakes from fresh potatoes. Turnkey solution featuring washing, cooking, mashing, drying, and flaking. Stable output, rich potato flavor, strong water absorption, and customizable capacity for food manufacturers.
Potato flakes, also known as potato snowflake flakes, are a premium deep-processed potato product widely used in the food industry for instant mashed potatoes, snacks, bakery products, convenience foods, meat processing, and baby food. Compared with traditional potato powder, potato flakes preserve more natural potato flavor, offer superior rehydration performance, and deliver a smooth, delicate mouthfeel.
The HSYL Potato Flakes Processing Line is a fully automated, industrial-grade solution designed to convert fresh potatoes into high-quality potato flakes with consistent texture, strong water absorption, rich potato aroma, and gluten-free characteristics. Based on extensive global application experience, the line integrates advanced processing technology, precise moisture control, and hygienic design to meet international food safety standards and large-scale production requirements.
This production line is suitable for:
Potato processing plants
Snack food manufacturers
Instant food producers
Dehydrated vegetable processors
Export-oriented food factories
With customizable capacities and modular configuration, HSYL provides a turnkey potato flakes manufacturing solution, from raw potato handling to final flake packaging.
Potato flakes are produced by cooking fresh potatoes, mashing them into puree, drying the mashed potato on heated drums, and scraping it into thin flakes. The flakes can be easily rehydrated with hot water or milk, restoring a smooth mashed potato texture.
Delicate texture and smooth mouthfeel
Strong and authentic potato flavor
Excellent water absorption and rehydration performance
Stable viscosity and moisture control
Gluten-free and suitable for special diets
High nutritional retention compared to conventional potato flour
The HSYL Potato Flakes Processing Line follows a scientifically optimized process to ensure stable product quality and high production efficiency.
Fresh potatoes are delivered to the processing plant and temporarily stored. Raw material quality directly affects final flake quality, so potatoes with proper maturity, starch content, and low sugar levels are recommended.
Optional equipment:
Raw potato hopper
Automatic feeding conveyor
Potatoes often contain soil, sand, and small stones. A bubble washing machine or drum washer removes surface dirt, while a stone remover separates heavy impurities to protect downstream equipment.
Benefits:
Reduced equipment wear
Improved hygiene
Stable processing conditions
Peeling is a critical step affecting yield and product appearance.
Common peeling methods:
Steam peeling (high yield, smooth surface, low waste)
Abrasive peeling (suitable for smaller capacities)
Steam peeling is preferred for industrial potato flakes production due to:
Minimal potato loss
High peeling efficiency
Clean and uniform surface
After peeling, potatoes pass through a manual or automatic inspection conveyor. Defective parts, green areas, and damaged potatoes are removed to ensure product safety and uniform quality.
Potatoes are sliced or cut into uniform pieces to ensure:
Even cooking
Consistent gelatinization
Stable moisture content
Precision cutting reduces cooking time and improves downstream processing efficiency.
Potato pieces are cooked using a continuous blancher or cooker, where starch gelatinization occurs.
Key objectives:
Fully gelatinize potato starch
Inactivate enzymes
Improve mash texture
Precise temperature and time control are essential for achieving a smooth mash and preventing flavor loss.
After cooking, potatoes are cooled to suitable temperatures and excess surface water is removed using:
Vibrating dewatering machines
Air knife systems
This step stabilizes moisture content before mashing.
Cooked potatoes enter the mashing system, where they are crushed into a smooth puree.
Optional refining systems remove:
Fiber residues
Remaining peel particles
The result is a uniform potato mash with controlled particle size.
Drum drying is the most critical stage in potato flakes production.
Potato mash is evenly spread onto steam-heated rotating drums, forming a thin layer. Moisture evaporates rapidly, creating a dried potato sheet that is scraped off as flakes.
Key advantages:
Rapid drying
Uniform moisture removal
Preservation of potato flavor and color
Drum temperature, rotation speed, and layer thickness are precisely controlled to achieve consistent flake quality.
The dried potato sheet is gently crushed into flakes and screened to achieve the desired particle size.
This step ensures:
Uniform flake thickness
Stable rehydration performance
Reduced fines
Potato flakes are cooled before entering the packaging system to prevent condensation.
Packaging options:
Small consumer bags
Bulk industrial bags
Automatic weighing and filling systems
Potato hopper
Belt or screw conveyors
Automatic feeding systems
Bubble washing machine
Drum washer
Steam peeler
Peeling waste collection system
Sorting conveyor
Manual inspection table
Potato slicer or cutter
Continuous blancher
Temperature control system
Heat recovery system
Potato masher
Refining sieve
Texture control system
Double drum dryer
Steam heating system
Thickness adjustment system
Scraper blades
Flake crusher
Vibrating screen
Particle size control
Cooling conveyor
Automatic weighing machine
Bagging and sealing machine
Rich potato flavor
Smooth texture
Stable flake structure
Steam peeling minimizes raw material waste
Optimized drum drying improves conversion efficiency
Excellent rehydration for instant mashed potatoes
Consistent viscosity in food formulations
100% potato-based processing
Suitable for gluten-free product lines
SUS304 / SUS316 stainless steel
Easy cleaning and maintenance
Compliance with HACCP and GMP principles
Small, medium, and large-scale production
Modular layout based on factory space
300 kg/h potato flakes
500 kg/h potato flakes
1,000 kg/h (1 t/h) potato flakes
Custom capacities are available based on customer requirements.
Potato flakes are widely used in:
Instant mashed potato products
Snack foods (chips, pellets, extruded snacks)
Bakery products
Meat processing (binders, fillers)
Baby food and nutritional products
Ready-to-eat meals
The production line is designed for:
Reduced steam consumption
Heat recovery systems
Optimized water usage
Lower operating costs
This supports environmentally responsible food manufacturing.
HSYL provides:
Process design and layout planning
Equipment manufacturing and testing
Installation and commissioning
Operator training
Long-term technical support
Potato flakes are produced by drum drying cooked potato mash, resulting in larger particles with better texture and rehydration. Potato powder is finely ground and has lower rehydration quality.
Yes. Potato flakes are naturally gluten-free and suitable for gluten-free food applications.
Potatoes with high starch content, low reducing sugars, and good maturity are ideal.
Yes. Flake size can be adjusted through crushing and screening systems.
The line can be semi-automatic or fully automatic, depending on customer preference.
When properly packaged, potato flakes can have a shelf life of 12–24 months.
Yes. HSYL designs layouts based on available space and production flow.
The line is designed according to international food safety standards, including HACCP and GMP principles.
The HSYL Potato Flakes Processing Line delivers a reliable, efficient, and scalable solution for producing premium potato flakes with excellent texture, flavor, and rehydration properties. With advanced drum drying technology, modular equipment design, and strong technical support, this production line enables food manufacturers to enter or expand in the high-value potato flakes market with confidence.
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