STEP 1: PREPARATION

Potatoes are destoned and washed in the Rosenqvists Vertical Screw Destoner. For more difficult soil conditions, we recommend our Cyclone Destoner. The Continuous Abrasive Peeler peels the potatoes gently with an even and accurate result.

 STEP 2: SLICE WASHING

After slicing, the starch on the surface of the slices needs to be washed away.

The Rosenqvists Slice Washer uses minimum amount of water to gently clean the potato slices. Small potato particles are effectively removed from the product flow.

 STEP 3: BLANCHING

If your raw material contains higher levels of sugar, the blancher will leak out/reduce the sugar level so that a golden chip can still be produced. The unique Zone Blancher separates every single slice for optimum and even blanching result. The temperature, set in three zones and the paddle belt assure a controlled and exact blanching effect. The bottom belt design allows to run the blancher without water when processing chips of low-sugar level potatoes.

 STEP 4: MULTI-ZONE FRYING

The critical phase in the potato chip process is the frying phase. With controlled oil flows and Multi-Zone design, the Rosenqvists frying system will be frying the potato slices to perfect texture, bite and color. Low total oil volume, special design hood, etc. guarantees the best final product quality.