System / Product and process

Finished product format Puffed shape, sliced chip, fry, pellet or compound chip. This one constrains every row below it.

Target output The figure you will actually run to, not the peak you would like printed on a brochure.

Raw material state on arrival Dry blend, fresh crop or dehydrated flake. It decides whether the front end is wet or dry.

Recipe and moisture target Settled with your food technologist. Without it, screw configuration and die selection stay open.

Frying medium and oil handling Which oil, how it is filtered, and how turnover will be measured on your line.

Seasoning method and dosing Dry powder, slurry or oil spray, and the accuracy you need from the dosing.

Packaging format and film Bag size, film structure and whether metal detection or checkweighing sits inline.

Specifications / Site, controls and compliance

Level of automation Set against your own labour plan, not against a supplier’s default configuration.

Utilities available on site Power, steam and water as they exist at the building, with the headroom you have left.

Local compliance route Which directive or regulation applies in your market, and whether a notified body is involved.

Existing equipment to integrate Machines already on your floor, with the protocols they speak.