Looking for experienced persons in potato chip manufacturing for a new chip product.
Contact: [email protected]
Hi this is Lokesh here can you be specific in your requirement.
potato Chip processing can be batch as well as continous it can have a blancher or can omit it what is it you are looking for is it just chips or seasonings too.
I had asked the guy about specifics ,of what he really needs,the status of his facility.etc
If he is unsure of any of then it will be a difficult consultation job. Which is not worth pursuing…Potato chip processing is complex nowadays with so many variations either using real potatoes or fabricated potato chip, ,fried or baked or combination. and there are experts in every specialty of that line that can provide the best assistance for that project
Thanks for the reply Mr. Roy.
I was Vice President Design and Operations PPM so the I do know the intricacies of the entire potato chips and snacks line. Plus a experience of designing these plants and machines.
@Loki8091
From long experience working with bakery ,confectionery and snack line,machine manufacturers and installers are not the best person to consult about the intricacies of product formulation appropriate or specific to a particular needs of clients.
Even their own technical consultants have difficulty giving exactly what the client needs .That’s were third party specialists become useful for that job.
So never underestimate that being the leader of a snack facilities line you can handle everything the client needs…
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Mr. Roy
In case you have got me wrong I was not mentioning here about the formulation of a product. But helping to size the plant with maximum efficiency minimum Labour and totally controllable on IOT.
I understand that point ,installation of facilities is not that difficult and is an engineering issue; we can agree on that, but to say you can cover all the intricacies everything the client needs is an overstatement…as consultancy is a specialized job.
Yes you can cover the intricacies of installation but not how the client uses line where they often need more assistance that is often beyond the scope of the facility installer…
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I have been testing small batches of chips in a table top dual fryer. The slices looks like they have to be rinsed and dried before frying. This is a start up, and we are planning larger scale cultivation of the raw material. I have produced finished packaging. I would like construction of a pilot plant to do larger scale production for test marketing and proof of concept. While construction is proceeding, the plantlets will be planted and will take 10 months to mature. I would like to time the completion of construction with our first harvest, as close as possible. I need to have the most efficient plan of action since I know there may be a big step from pilot plant to production scale processing. Cultivation acreage maybe quickly expanded, as we have successfully microprapagated this species.
@pkam1998
If you only want to install a pilot plant then you should address that to @Loki8091 …who is the expert in facilities…
You can message him.privately if he had the equipment you need. .
@pkam1998
Mr. Peter kindly let me the capacity of pilot plant you are looking for
For your information
Batch systems are available from 2kg per hour of finished product onwards up to 50 kg per hour
Continuous systems start from 100 kg per hour of finished product
I need help in sizing a pilot plant/test kitchen to produce enough finished product for proof of concept. Other information I need are: budget, floor space needed, equipment needed. This pilot plant will start off producing a chip product which can be sealed in pre-made bags, nitrogen flushed. Not sure if a vertical form-fill-seal is needed at this point. I know there is a big jump from batch to continuous processing. How do I best determine facility size and production capacity for the pilot plant? I also need help finding people to grow this new species. I will purchase all the corms and leaves.
@pkam1998
You have so much ambitions for your project but you can’t answer the simple question from @Loki8091 how much pilot plant capacity do you need .You should have drawn the initial plans before you keep dreaming big things .
Pliot plat and experimental kitchen space remains the same regardless of your production plant size you want to build.
Visions and concrete plan don’t go in the same way.
You have to make a decision so things start to move on fast so the factory installer can do the job for you.
My advice learn to walk first.before you dream of flying …
I’ve been walking with this project for years now. To make the best equipment buying decision, I think knowing the the cost/advantages/disadvantages of a 2kg/hour system compared with a 50kg/hour system would be helpful. I want to build the facility so that it can be expanded to a full scale line, but I need to know if it’s possible to achieve the same results, which is like a Lays Potato chip texture. I know a batch system may cost tens of thousands or dollars, and a continuous system about half a million to a million. Metrics would be roughly similar to potato chip manufacturing. In summary, I do not need a quotation from an equipment supplier, as I can do that myself. I am looking for someone I can work with who has entrepreneurial experience in making chips to help start ups.
I’ve been walking with this project for years now. To make the best equipment buying decision, I think knowing the the cost/advantages/disadvantages of a 2kg/hour system compared with a 50kg/hour system would be helpful. I want to build the facility so that it can be expanded to a full scale line, but I need to know if it’s possible to achieve the same results, which is like a Lays Potato chip texture. I know a batch system may cost tens of thousands or dollars, and a continuous system about half a million to a million. Metrics would be roughly similar to potato chip manufacturing. In summary, I do not need a quotation from an equipment supplier, as I can do that myself. I am looking for someone I can work with who has entrepreneurial experience in making chips to help start ups.
Mr. Peter for a startup lab scale facility of 2kg it’s batch process which will include the following
Drum batch cleaner
Batch peeler
A good slicer with different forms of blade
A small hot water batch blancher
A small kettle fryer with thermic oil circulation
A small rotating pan for seasoning you won’t Need A seasoning drum and other attachments for this
A oil sprayer
A dozer
A good analytical balance
For packing you will need a foot type or a band sealer with nitrogen flushing
Space required for the set up will be maximum of 1000 square feet
For 50 kg line all the above in a much larger scale plus a space requirement of 5000 square feet plus you will need material handling trolleys and conveyors the seasoning will be drum based with loss of weight program
Scaling up a 2kg line is almost impossible however 50 kg line can be made and configured to scale up to 300 kg line by replacing batch fryer and blanchers as the balance of equipment can be designed to take a min of 50 kg and a max of 300 kg however the thermal system scale ups would be cost consuming best option would be to invest in a 200 kg continous line if you are looking at cost factors
Aha…so what you really need is a business partner that is experienced and knowledgeable in comprehensive potato chip manufacturing…
Not a technical consultant nor a facility supplier.
I wish you luck then…
@pkam1998
In case you are looking for a business partner or a venture investment it’s pertinent to mention here a proper financial forecast plus 5 year projected growth and the innovation that has its USP will be needed. A due diligence will be carried out by a competent third auditors before we can line up investment partners provided the concept and the financial model gets approval by the investors auditors.
Dear all please when processing potatoes chips using both frying and baking…which of this comes first and last before applying flavor? I am thinking it should be baking then frying then flavor application. Please any experience hands to advise.?
Bake then fry so the fat absorbed is less and the coating adheres better on fried good than from baked items.
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