| 摘要 |
After inspection for surface cleanliness, potato chips cut from peeled and boiled or streamed potatoes are sorted; and those rejected for shortcomings have the tip of each end sheared off mechanically. An electronic re-inspection is then carried out. The equipment for shearing off the ends comprises two dishes side by side, one slightly overlapping the other. The vertical rims of the dishes have a gap inplaces and each dish has a number of carriers which divide it into compartments. The carriers are rotated, and at a gap in each dish rim, a knife is arranged. The chip thus cut off at one end, is ejected by centrifugal force from the first dish to the second where its other end is cut off. The chips are produced with the min. of waste. The chip is trimmed mechanically at both ends and not the potato as a whole, and the cleaned chip is re-inspected. |
