Partners: An Industry Leader from Field to Table
Xuechuan Food Hebei Co., Ltd. is located in the Chabei Potato Industrial Park in Zhangjiakou, Hebei. Since its establishment in 2012, Xuechuan has been more than just a factory—it is a benchmark for the entire domestic potato industry chain.
Relying on a 160,000-mu standardized planting base and ten-thousand-ton intelligent cold-chain storage, Xuechuan has built a complete closed loop from planting to deep processing. As a national key leading enterprise in agricultural industrialization, their products not only supply major domestic restaurant chains and supermarkets, but are also exported to more than 30 countries in Europe, America, and Southeast Asia. For a company pursuing ultimate quality, equipment stability and advanced processes are the core foundation supporting its global footprint.
Industry Challenges: When Traditional Processes Meet High Standards
In the French fry processing field, especially for the high-end market and export business, Xuechuan faces several thorny common industry challenges, which also became our opportunity to step in and solve them:
The "invisible red line" of food safety
Potatoes are rich in starch and reducing sugars, and traditional high-temperature atmospheric frying can easily lead to excessive acrylamide. This not only affects color uniformity but is also a difficult export barrier to cross. How can you ensure every French fry meets strict international testing standards without sacrificing taste?
The trade-off between taste and health
If snack crispy fries have too high an oil content, they not only taste greasy but also easily oxidize and develop a "rancid" smell, shortening shelf life. For health reasons, consumers are looking for low-fat options, while factories need to find the perfect balance between reducing oil residue and maintaining a crispy texture.
Continuity anxiety in large-scale production
During the potato harvest season, raw materials come to market in a concentrated period, which is a huge test for production capacity. Insufficient single-machine capacity leads to accumulation and loss of raw materials, while potato residue starch easily cokes and clogs equipment at high temperatures. Frequent shutdowns for cleaning not only interrupt the production rhythm but also waste capacity enormously.
Debugging challenges of flexible production
From thick fries and thin fries to battered crispy fries, products of different specifications require different process parameters. When traditional equipment switches product types, it often requires lengthy manual repeated debugging, which is not only inefficient but also easily leads to unstable taste between batches.