STEP 1 : PREPARATION

As potatoes are received, they are sorted and pre-graded to correspond with the type of French fry to be produced. Potatoes then enter the line and pass through the destoner and washing process before being peeled.

STEP 2 : STEAM PEELING AND INSPECTION

After steam peeling the de-skinner removes and collects the peel waste. The potatoes are then washed clean prior to being inspected and transported to the cutting process.

STEP 3 : CUTTING

The cutting process is performed by either a hydro-cutting or mechanical cutting system. These machines cut the potato into strips - crinkled or straight to the desired size, then the strips pass through the equipment that removes slivers and nubbins.

STEP 4 : BLANCHING

The potato strips pass through a blanching system, consisting of two or more screw blanchers. Here the strips are gelatinized and the sugar levels reduced, then they go through the SAPP—dipping belt before being pre-dried.

STEP 5 : DRYING

During the drying process (which is optional for smaller lines) the moisture content is reduced and the strips are now ready for the frying process where the final texture and color are achieved. Before entering the fryer the French Fries are transported on the Equilibration belt to get an even moisture content.

STEP 6 : MULTI ZONE FRYING

With controlled oil flows together with Multi-Zone design and the belt-return outside of the fryer pan Rosenqvists frying system will give you the best tools to achieve the desired texture and color. After frying the French fries will pass a de-fatting step. For coated fries and other potato products, a batter and pre-frying step are added before the normal frying system.

STEP 7 : FREEZING & PACKING

After the de-fatting step, the golden French fries will enter the freezer on their way to the packaging system. The line can also be equipped with a pre- cooler installed before the freezer.