Saint Ngong Tat Machinery (Tianjin) Co., Ltd.
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Contact Us
  • Contact Person : Ms. Li Echo
  • Company Name : Saint Ngong Tat Machinery (Tianjin) Co., Ltd.
  • Tel : 86-22-23193155 ---1811
  • Fax : 86-22-23193159
  • Address : Tianjin,Tianjin,12B-11,HARBOUR CENTER ,ZHANG ZI ZHONG ROAD NO.240,HE PING DIST.,TIANJIN ,CHINA
  • Country/Region : China
  • Zip : 300041

The Fresh Fruit and Vegetable Chips Production Line

The Fresh Fruit and Vegetable Chips Production Line
Product Detailed
crispy fruits and vegetable chips , free from oil ,

The Fresh Fruit and Vegetable Production Line SNTT on the basis of advanced food processing techniques. And this equipment has gained praise from our clients for the advantage of stable function, easy operation, practical design and prefect services. This production line is designed to process fresh fruits and vegetable into delicious chips, like apple, banana, strawberry, tomato, carrot and so on. It firstly makes the raw material pre-dried, and then to be conveyed into Vacuum Machine, and then by using the alternation of air pressure to make the chips expanded. The chips taste crispy, fruitful and natural; meanwhile the nutrition can be remained in large part so as to be recognized as a snack food with health and convenience. The most important is that all the chips are made free from oil and fry to keep the original nutrition and flavor.

The Main Processing Procedures: (apple as an example)

Apple insert -----washing ---peeling, enucleating and slicing ---potching-----pre-drying -----vacuum expansion -----cooling ---packaging

And also it can be used to manufacture additives, or seasonings such as garlic powder, tomato powder, etc.

The Main Processing Procedures: (apple as an example)

Apple insert -----washing ---peeling, enucleating and slicing ---potching-----pre-drying -----vacuum expansion -----cooling ---packaging

And also it can be used to manufacture additives, or seasonings such as garlic powder, tomato powder, etc.

The Fresh Fruit and Vegetable Chips Production Line



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