French Fries De-oiling Machine

We have categorized our 5 distinct post-fry deoiling machines based on production style: Continuous Inline Systems, Automated Batch Centrifuges, and Entry-Level Batch Centrifuges. All these machines listed here share a dual function as post-blanch dewatering equipment, offering incredible capital utility for your factory.

For High-Volume French Fries and Potato Chips Production. Designed for fully automated, continuous-flow fryers and to sync perfectly with continuous-belt hot oil fryers, these machines process thousands of kilograms of French fries per hour without stopping.

Positioned immediately at the discharge chute of the continuous fryer, this system uses high-frequency vibration to physically shake off bulk surface oil while the product is still piping hot.

• Motor Power: 0.37 kW – 1.5 kW (Varies based on deck size)
• Dimensions: Custom fabricated to production line requirements
• Screen Hole Sizing: Customized (Round, Slotted, or Custom profile. Typically 3mm to 8mm)
• How it Works: Twin vibrating motors create a rapid, low-amplitude shaking motion. As hot fries or chips pass over the perforated stainless steel sieve plate, heavy oil droplets fall through the mesh into an integrated collection pan.
• Key Advantage for Deoiling: Instant Oil Recovery. The oil is removed when its viscosity is lowest (i.e., hottest), maximizing extraction. The collection pan can be piped directly back to your oil filtration system, continuously recycling expensive oil.
• Best Fit: Fully automated french fry lines and potato chip lines where immediate bulk oil recovery is a financial priority.

The ultimate post-fry finishing system. Used directly after the vibration deoiler, this machine simultaneously blows off microscopic oil droplets while rapidly dropping the product temperature.

• Belt Widths: 400mm / 600mm / 800mm / 1000mm+ (Customizable)
• Blower Options: High-Volume Axial Fans or High-Pressure Centrifugal Air Knives
• Belt Materials: SUS304 Wire Mesh. Optional Teflon-coated fiberglass or Modular Plastic, depending on the special product.
• Conveyor Speed: VFD Adjustable (Typically 1 to 10 meters per minute)
• How It Works: Cooked potatoes travel on a modular mesh belt beneath high-pressure centrifugal fans. Ambient factory air is forced through precision “air knives,” blasting away the final layer of surface oil.
• Key Advantage for Deoiling: Temperature Control. Fries and chips must be cooled before seasoning and packaging. As the high-velocity air strips the remaining oil, it rapidly cools the product, rigidifying the starches to lock in the final “crunch.” The multi-tier belt design flips the product, ensuring 360-degree oil removal and cooling.
• Best Fit: High-capacity continuous lines that need product cooled and perfectly prepped for the dry seasoning drum.

Post-Fry Workflows: Integrating deoiling equipment correctly bridges the gap between your hot fryer and your flavoring/packaging stations. The golden rule of continuous deoiling is the Vibration-to-Air Blow sequence.

• The Vibration Deoiler acts as a catch basin right at the fryer exit. It captures up to 70% of the “bulk” loose oil. Because it is positioned directly at the fryer outfeed, the recovered oil is still incredibly hot and can be easily piped back to the fryer via a standard oil filtration pump.
• The product then flows directly onto the Air Blow Cooling Conveyor. Here, the ambient air not only strips the remaining 30% of surface oil but also rapidly cools the product from 160°C down to ~35°C–40°C. This specific temperature is the “sweet spot”—cool enough to prevent condensation inside your packaging, but barely warm enough to lightly melt the fats in your dry seasoning powders for a perfect flavor bond.

Talk to Our Engineer. We are always ready to support your potato chips production projects.

Designed for batch fryers (Kettle Cooked Chips). These deoiling machines are most used in semi-automatic lines, kettle-cooked chips, or premium batch-fried craft fries. They utilize high-speed rotational G-force to literally spin the oil off the product in seconds with zero manual unloading.

A heavy-duty, high-speed spin cycle machine that uses centrifugal force to strip hot oil from batch-fried chips, integrated seamlessly into multi-level line setups.

• Model: TY-800
• Power: 1.5kw
• Weight: 620kg
• Dimensions: 1200*1200*1400mm
• Air Compressor Required: 0.4 – 0.6 MPa
• How it Works: Hot, oily chips are loaded into the drum straight from the batch fryer. During the high-speed spin cycle, oil is forced off the chips, through the perforated inner basket, and caught by the outer drum housing. A pneumatic cylinder then opens the bottom plate, dropping the deoiled chips.
• Key Advantage for Deoiling: Massive oil recovery for batch lines. The outer housing features a drainage pipe that funnels the extracted hot oil into a collection tank. The bottom drop allows perfectly dry chips to fall onto an inclined cooling conveyor.
• Best Fit: Semi-automatic factories producing premium kettle chips, utilizing inline conveyors or multi-level processing platforms. Requires factory air compressor.

Engineered for flat factory floors where sub-floor conveyors are impossible. It provides the same high-speed centrifugal oil extraction but discharges up and out.

• Model: TS-800S
• Power: 2.95kw
• Weight: 300kg
• Dimensions: 1350*1300*1760mm
• How It Works: After the spin cycle extracts the oil, a robust mechanical/hydraulic lifting arm automatically lifts the entire inner basket vertically and tilts it forward, sliding the deoiled chips out into a hopper or seasoning table.
• Key Advantage for Deoiling: Extremely gentle handling. Freshly fried kettle chips are hot and easily broken. The smooth, sliding discharge prevents shattering, maintaining a high percentage of whole, premium chips.
• Best Fit: Single-level facilities using standard-height batch fryers.

• As the batch fryer basket lifts out of the oil, the chips are dumped directly into the Centrifugal Deoiler (either Top or Bottom discharge).
• Because the chips are soft and fragile when hot, the G-force of the spin cycle actually presses them flat against the smooth inner wall of the basket. They do not tumble. This means the chips remain perfectly intact while the oil is violently spun off.
• Once deoiled, the chips are automatically discharged into a flavoring drum or onto an inspection conveyor before packaging.

Designed for startups, kitchens, small factories, and commercial R&D.

Manual Load/Unload. A compact, manually loaded, highly affordable centrifugal spinner that is perfect for commercial R&D test kitchens, ghost kitchens, and startup snack brands looking for industrial-grade oil extraction on a smaller footprint.

• How It Works: Operators manually load fried potato chips or french fries into a removable stainless steel mesh basket, place it in the machine, and engage the spin cycle. The extracted oil drains out of a side spout. The operator then lifts the basket out by hand.
• Key Advantage for Deoiling: Delivers the exact same high G-force oil extraction as our automated models, ensuring craft chips and restaurant fries meet professional crispness standards.
• Best Fit: Craft snack brands, startup kettle chip manufacturers, test kitchens, and large restaurant commissaries. Features built-in shock absorbers (no floor bolting required).

Whether you need a continuous vibration/air-blow system to cool and deoil massive volumes of french fries, or a delicate automated centrifuge for premium kettle chips, our engineers are ready to build your solution.

When submerged in a fryer, the moisture inside the potato turns to steam. This steam pushes outward, preventing the frying oil from penetrating the core. However, the moment the French fry exits the hot oil, it begins to cool. The internal steam condenses back into water, creating a vacuum effect that actively sucks the surface oil deep into the core of the fry (often referred to as the “sponge effect”). Deoiling machines interrupt this process. By physically stripping the surface oil immediately after the fryer—while the oil is still scorching hot and at its lowest viscosity (thinnest state)—the deoiling machine prevents oil absorption, ensuring a crispy, golden fry rather than a limp, greasy one. Bypassing a dedicated deoiling step is a massive mistake for three critical reasons:

Financial Waste (Oil Recovery): Edible frying oil is one of the highest recurring costs in a snack facility. Every drop of oil that leaves the factory on the potato chip is money lost. Our deoiling machines strip off this excess hot oil, capturing it so it can be filtered and returned to the fryer.
Product Quality & Health Metrics: Consumers demand a crispy snack, not a greasy one. Excess surface oil leads to a soggy, unappealing texture and drastically increases the fat/caloric content of your nutritional label.
Flavoring & Packaging Integrity: If chips enter the seasoning drum too oily, the dry spice powders clump together, creating an uneven coating. Furthermore, if hot, oily chips go straight into packaging, the oil will degrade the bag’s seal and cause rapid product rancidity (due to lipid oxidation).

We can offer you complete potato chips and frozen french fries production solutions.

Whether you need a continuous vibration/air-blow system to cool and deoil massive volumes of french fries, or a delicate automated centrifuge for premium kettle chips, our engineers are ready to build your solution.