Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
An optional CBS (Continuous
Blanching System) features a cross circulation water bath to ensure even
blanching of each slice. By evenly blanching each slice,
a lower sugar content is achieved creating a more uniform color chip after
frying.
The innovative SWS (Slice Washing System) combines slicing with gentle featuring a counter-flow wash
system, fresh water consumption is system, fresh water consumption
is reduced by40% or more and lowers the content
of starch and proteins in the oil.
This offers greater flexibility in the style
of potatoes you use to process your chips. The potato slices
are then rinsed one more time and conveyed for more
effective removal of surface water before entering the fryer.
The frying process is the most important operation in the processing of potato operation in the ensures even frying by adding and extracting oil through several inlets. This allows controllable and more uniform temperature profiles along fryer and minimizes oil volume.
The peeler features adjustable peeling and brushing levels improving product yield and the high speed virtually eliminates
water consumption.
The first step in processing snack foods is preparation of the raw product. For potato chip processing raw potatoes are pre-washed and stones remove to
protect damage from your processing equipment. The
APS (Abrasive Peeling System) is the next step in preparing the potatoes for
slicing and frying.