Buying a potato chip making machine is only half the job. Proper factory planning ensures smooth production, food safety, and future expansion.
This guide explains how to design a functional and scalable potato chip factory.
Basic Factory Layout Zones
A standard potato chip factory includes:
Raw material receiving area
Washing & peeling zone
Slicing & frying section
Seasoning & cooling area
Packaging room
Finished goods storage
👉 Workflow should follow one-direction movement to avoid contamination.
Space Requirement by Capacity
| Capacity | Factory Area |
|---|---|
| 50 kg/h | 80–120 m² |
| 200 kg/h | 200–300 m² |
| 500 kg/h | 400–600 m² |
| 1000 kg/h | 800+ m² |
Utility Planning Essentials
Power
3-phase industrial electricity
Backup generator recommended
Water
Washing: 200–300 L/hour
Proper drainage system
Ventilation
Fryer exhaust hood
Oil mist control
Food Safety & Compliance Tips
Use stainless steel equipment
Separate raw and cooked zones
Easy-to-clean floor and walls
Compliance with local food regulations
Plan for Future Expansion
Smart factories:
Leave space for extra fryer or packaging machine
Choose modular production lines
Pre-plan piping and power capacity
Conclusion
A well-planned potato chip factory reduces downtime, improves hygiene, and supports long-term growth. Factory layout should always match your production target and expansion strategy.
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