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Abstract

A low temperature continuous frying process is used to make potato chips which are similar in taste and texture to those produced by the slow-cooked batch or kettle process. Potato slices are conveyed through first, second and third frying zones in a heated liquid frying medium, and the frying medium is admitted separately into each zone at a rate and temperature such that the potato slices are exposed first to a decrease and then to an increase in the temperature of the frying medium over time. The potato slices take on a pliable and shape-holding consistency as they are conveyed through the second frying zone, and folded potato chips may be obtained by agitating and compacting the potato slices as they are conveyed through this zone. The agitation and compaction may be carried out by rotating paddle assemblies arranged longitudinally in the frying vessel. Each paddle assembly comprises a rotatable shaft to which a number of vanes are affixed in a helical pattern.

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First Claim