| 摘要 |
Potato chip (crisp) cooking process includes controlled cooking of potato slices using heated oil in a series of independent cooking stages. The apparatus includes an elongate potato chip (crisp) fryer 10 configured to contain a plurality of individual separate cooking baths 11, 12, 13. Each cooking vessel has a dedicated heat exchanger and temperature and oil circulation controls. In use, slices are deposited hot cooking oil and carried along a cooking path during which they are agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The rotatable paddle wheel assemblies 24, 25, 26 are of two types comprising blades or finger-like tines. The slice pack is transferred to subsequent cooking baths in which cooking times and temperatures are selected and maintained to produce potato chips (crisps) of different styles having a final moisture content in the range of 1.2% to 2%. |
