Cut Energy Costs by Reducing Surface Water on Chip Slices

Did you know that excess surface water on chip slices can significantly increase your energy consumption during frying?

After washing, dipping, or blanching, chip slices retain surface moisture that must be evaporated in the fryer—along with the natural moisture inside each slice. This evaporation process consumes a lot of energy. The more surface water present, the more kilowatt-hours (kWh) are needed.

The solution? Minimize surface water before frying. Drying the slices beforehand can lead to substantial energy savings. For example, reducing surface moisture from 12% to 8% can save up to 130 kWh in energy use if you produce 1500 kg of potato chips per hour.

However, it’s important to strike the right balance. A small amount of surface water is still needed to help slices separate and prevent clumping—ensuring a consistent, high-quality product.

You can reduce surface water using:

• Vibratory dewatering conveyors
• High-speed belts with air blowers
• Other customized drying technologies

Need help choosing the right solution for your line? Our sales managers are happy to advise you on the best equipment—and even show you how to measure surface water using a simple centrifugal sieve method.

👉 Let’s optimize your process and cut energy costs—contact us today.