Product Description：
ARROW MACHINERY Industrial Doritos & Tortilla Chips Production Line
ARROW MACHINERY manufactures high-efficiency Doritos chips production lines engineered to process corn powder, corn flour, wheat flour, and starch formulations into crisp, flavorful tortilla chips and triangle corn snacks. Utilizing continuous twin-screw extrusion technology and multi-roll forming cutters, the system turns basic raw materials into uniform dough sheets and precision-cut chip shapes.
Designed for automated snack manufacturing plants, this turnkey processing line seamlessly integrates raw material mixing, extrusion cooking, sheet forming, mechanical separating, deep frying, centrifugal/vibratory deoiling, and drum seasoning to maximize production output and maintain authentic golden crispiness.
| Model | Dimensions (L×W×H) | Power | Capacity |
| AYE65 | 39000×1200×2200mm | 55kW | 200-300kg/h |
| AYE78 | 41000×1500×2200mm | 90kW | 300-500kg/h |
| AYE98 | 43000×3500×4300mm | 280kW | 500-800kg/h |
Specifications Note:
The capacities listed above represent reference parameters based on standard corn flour formulations. Actual hourly yield depends on chip thickness, size, target frying time, and seasoning percentage. Contact ARROW MACHINERY engineers for tailored heating options (electric, gas, or thermal oil), custom cutting die shapes, and complete factory layout proposals.
Flow Chart
Mixing → Extrusion → Forming → Separating → Frying →Deoiling→Seasoning
Stage Details:
1. Mixing: Accurately weigh corn flour, corn powder, starch, water, and formulation additives, blending them thoroughly in a high-speed ribbon mixer to obtain homogeneous moisture and dough plasticity.
2. Extrusion: The conditioned mixture is fed into the twin-screw extruder, where controlled temperature, pressure, and shear cook and gelatinize the corn starches into a continuous, cohesive dough ribbon.
3. Forming: The extruded dough ribbon passes through precision pressing rollers to achieve the target sheet thickness, followed by rotary cutting dies that cut the sheet into uniform triangle chips or custom shapes.
4. Separating: The cut dough pieces pass onto a high-frequency vibrating tumbler separator to singulate individual chips, removing excess dough scraps and preventing chip stacking.
5. Frying: Separated chip blanks enter a continuous fryer with precise temperature control, where they rapidly puff and crisp into golden tortilla chips.
6. Deoiling: Hot fried chips enter a continuous vibrating/centrifugal deoiling machine that removes surface oil, reducing fat content and improving chip crispness.
7. Seasoning: The deoiled chips are conveyed into a continuous rotary seasoning drum, where liquid oil spray and seasoning powders (cheese, nacho, chili, salt) are applied evenly across all surfaces.
Customer cases
Turnkey Project & Field Support:
ARROW MACHINERY provides comprehensive support for Doritos and tortilla chip manufacturing facilities, including:
• Raw material formulation testing and chip crunch texture optimization.
• Custom cutting die mold design for unique regional chip shapes and sizes.
• Full factory floor layout planning, oil exhaust systems, and energy-saving heat exchanger designs.
• On-site machinery installation, commissioning, process parameter tuning, and lifetime operator training.
Features
· The twin-screw extruder features a unique barrel and modular screw design, adopts European standard design and materials, and a PLC control system, ensuring more convenient and efficient production.
· Raw materials are mainly grain flours, such as corn flour, wheat flour, and rice flour.
· The fully automatic continuous fryer is equipped with an oil circulation system, an automatic oil delivery system, an oil filtration system, and an online automatic oil washing system. Frying time and temperature can be adjusted according to different products.
FAQ
Q: What raw materials are best for producing Doritos-style tortilla chips?
A: Fine corn flour, corn grit powder, wheat flour, and corn starch are the most common base ingredients. Pre-gelatinized starches or corn masa can also be incorporated to enhance texture and expansion.
Q: Can this line produce shapes other than triangles?
A: Yes. By simply replacing the rotary cutting die in the forming unit, you can produce triangle chips, round tortilla chips, hexagon chips, or custom branded shapes on the same line.
Q: How does the deoiling step benefit the final chip quality?
A: The deoiling machine removes excess oil from the chip surface immediately after frying. This reduces the overall fat content, keeps the chips crisp for longer, and ensures better adhesion of flavor powders.
Q: How is dough waste managed during the sheet cutting process?
A: Scraps and side-trimmings from the rotary cutter are automatically recycled back into the extruder feed hopper, minimizing raw material waste.
Q: What heating sources are available for the continuous fryer?
A: We offer electric heating, natural gas burners, diesel burners, and thermal oil circulation heating systems to match your plant’s local energy infrastructure.
Q: How do I request a technical proposal and quotation?
A: Please share your target hourly production capacity (kg/h), preferred chip dimensions/pictures, available factory floor area, and local heating preferences. ARROW MACHINERY will engineer a tailor-made machinery proposal for your project.
