METHODS OF MANUFACTURING POTATO CHIPS. 



9 



transmitted to the chips. Hence the importance of buying high-grade 

 oil and of carefully skimming out little particles of potatoes after 

 each batch of chips is removed. 



EQUIPMENT. 



The mechanical peelers have been found very satisfactory as time, 

 labor, and food savers. Of course, in the average household vege- 

 tables are not prepared in quantities large enough to make necessary 

 the purchase of such equipment, but in restaurants, hotels, or large 

 establishments they are found very serviceable. In potato-chip fac- 



li... 6.- -Lowering the inner basket full of raw sliced potatoes into the hot oil. The 

 thermometer is now hung in the kettle :it ihe left. 



lories they are indispensable, and every chip factory has one or more 

 large power machines. Figure 9 shows the small hand-power peeler 

 which was used in the potato-chip experiments. Six or eight po- 

 tatoes were peeled simultaneously. Tim loss in paring was less 

 than by ordinary hand peeling, for the sharp edges of the carborun 

 dturj lining nickel off the skin without cutting deeply into the flesh. 

 'I he loss was Least, of course, when the potatoes were smooth and 

 regular, a the abrasion tended to wear down knobs and irregularities 

 :m<l leave the potatoes round or oval-oblong in shape. Deep eyes or 

 bad spot* had to be removed by hand, however. One of the small 



82277 s 22 2 



