BUSINESS POTATODOSSIER 2/2020

SMART TECHNOLOGY for Chips and BUSINESS POTATO DOSSIER 2/2020

ISSUE 2 - 2020 SMART content TECHNOLOGY for Potato Chips and Snacks

04 STEAM PEELING 24 TECHNOLOGY Aviko Belgium Orders AND Peace of Mind and CONTROL Kiremko Celebrates Equipment Dependability 30th Invicta Steam Peeler Is Paramount Sale in 30 Months 28 FRYING TECHNOLOGIES 08 INNOVATION Why Oil Quality Is Important IN SLICING Slicing Batch-processed 32 PACKAGING Chips Potato Fresh Packers and Covid-19 Challenges

12 LATEST CUTTING TECHNOLOGIES 36 PACKAGING INNOVATION What Works Best in Today's Market? PMMI Talks VFFS Advantages

16 STEAM PEELING INNOVATION 40 CHIPS PACKAGING Newest Peeler Offers EQUIPMENT the Lowest Cost The Age of Digitalisation of Ownership

20 FRYING 44 CONVEYING SYSTEMS TECHNOLOGIES Heavy Duty Construction Is Fry the perfect chip with an Important Criterion Pulsed Electric Fields

This project is supported by PB 02 DOSSIER 2/2020 Staying on Top with New Technologies

DAN OREHOV COMMENT managing editor

hether acquiring or upgrading frying equipment, steam peelers or packaging machinery on the processing line, manufacturers are ready to offer their latest equipment innovation to help processers achieve their best potential. For example, the implementation of continuous PEF W pre-treatment in the chips processing industry is associated with several advantages. It softens the tuber and enables the use of new raw material and new cuts. In addition, a smoother cut with less breakage and starch leakage leads to higher yield and less oil absorption. Also, steam peeling has become an important process in a turnkey potato processing plant, being the preferred peeling method for the French fry industry and becoming a standard method for fresh peeled potatoes, pasteurized potatoes and the flake industry. At the same time, processors need new cutting equipment, as they say in their own words that it takes a connoisseur of potato chips to understand the nuances of flavor, texture, and color, but almost anyone can tell the difference between a potato chip coming from a continuous line and a potato chip coming from a batch line. Lastly, the end-stage packaging processes has advanced tremendously in recent years, as reducing waste is currently top of the agency and many brands are also moving towards using sustainable, fully bio-degradable alternatives to plastic materials. Which equipment do you believe needs an upgrade in your processing plant and which manufacturer would you consider to purchase machinery from? Feel free to send your feedback at [email protected]. Stay safe! n

Manufacturers are ready to offer their latest equipment N innovation to help processers achieve their best potential.

03 PB 2/2020 DOSSIER STEAM PEELING Aviko Belgium Orders Peace of Mind and Kiremko Celebrates 30th Invicta Steam Peeler Sale in 30 Months

Steam peeling has become an important process in a turnkey potato processing line, in the last 50 years when Kiremko built their experience in this field.

By Kiremko

PB 04 DOSSIER 2/2020 t is the preferred time decreases significantly. The large peeling method for the diameter inlet door allows high capacity French fry industry and processing, for large or small sized potatoes N has become a standard and small and large batches. The Kiremko I method for fresh Invicta peels more efficiently and thinly than Steam peeled potatoes, any other steam peeler, with 5 to 10% peeling is the pasteurized potatoes increase of yield. The secret of this success is preferred and the flake industry. the combination of an extremely short cycle time, up to 25% faster, with quick filling and peeling AVIKO SETTLES FOR THE BEST steam exhaust. This way the most potatoes method for “We didn’t know of this anniversary of the per hour can be processed at the highest the French Kiremko Invicta Steam peeler at the moment possible yields. fry industry we bought it”, Aviko Belgium Project Manager and has Cor Koole admits. “We just bought it because SUSTAINABLE CHOICE it offers us the highest reliability. We know the Kiremko’s Andy Gowing: “For a sustainable become a Kiremko Invicta from other Aviko locations. production line we save energy by installing a standard Yield, capacity, operational reliability and total condensate removal system. This saving is method for cost of ownership were our main focus. As over 25KW per ton peeled product with a fresh peeled always – with new major projects, like temperature of 50 degrees. The vapor potatoes, Poperinge – we had a good look at what the emission can be reduced to almost zero market has to offer and again Kiremko came emission. To reduce the noise produced when pasteurized out as the best. It’s always nice when your steam is blown off by a steam peeler, we have potatoes and choice is acknowledged by others. That is how developed a silencer. The noise released when the flake we see the celebration of the 30th Invicta industry. they sold to us. And we congratulate them ADVANCED STAINLESS-STEEL with this impressive milestone.” STEAM VESSEL

HIGHEST CUSTOMER VALUE • Unique deep-sea technology that Kiremko director Andy Gowing: “We have ensures ultra-even pressure distribution always set ourselves out to be suppliers of • Ultimately balanced and self-correcting leading equipment throughout the potato vessel positions for high speed mixing processing industry: fries, flakes, chips, giving the best peeling results precooked and fresh. To be innovative and • Capacities between 2 up to 90 t/hr. BEST PEELING RESULTS improve ourselves, we work closely together with our customers every day. That is how we • Up to 25% shorter peeling time than meet the market demands in terms of any other steam peeler improvements like higher yields, larger • Optimal heat transfer through capacities, progressive automation, energy advanced condensate separation reduction and environmental concerns. All • 20 % smaller cooking ring resulting a aspects of the business are continually reduction of peel waste up to 10% examined, so we can keep progressing LOWEST TCO towards the best customer value for money.” • Extremely wear-resistant relief valve made of NASA quality materials STEAM PEELING IS A SCIENCE • Less maintenance due to the use of Steam peeling has become an important stainless steel process in a turnkey potato processing, in the • Less maintenance because crucial parts last 50 years when Kiremko built their are protected against steam and heat experience in this field. It is the preferred GENTLE ON THE ENVIRONMENT peeling method for the French fry industry • Integrated vapor extraction for an and has become a standard method for fresh optimal factory climate peeled potatoes, pasteurized potatoes and the • Blow-off condenser for energy flake industry. Due to the Invicta’s unique recovery up to 25 kilowatts per ton of stainless-steel vessel shape, the whole surface peeled product of every potato is heated evenly by steam. As • Shorter peeling times mean less a result of this optimal heat transfer, the steam steam consumption 05 PB 2/2020 DOSSIER steam is blown off creates a noise nuisance hand with other brands and they all say alike: and is a reason why an environmental permit it’s better and more durable. No replacing can be declined. The Kiremko silencer has been vessels every few years, no costly repairs or developed to transform the long-range low maintenance due to rust or other causes.” For frequency sounds into a higher frequency Kiremko the Invicta is just one success story. which can then be substantially reduced in the “At this moment we’re working on a next silencer. Lowering the energy consumption and generation fryer, that has the same mindset to reducing the emissions – both vapor and noise it: Be the best.” - are of great impact to the environment. When you add up the energy reduction of these 30 ARTIFICIAL INTELLIGENCE IN PEELING Kiremko Invicta steam peelers in a year, it’s the To optimize efficiency of the Invicta Steam equivalent of 2 million m3 natural gas, that can Peeler Kiremko designed the PeelGuard ®. heat nearly 1.100 homes for a year. Andy Gowing: “The PeelGuard® is an optical in-line inspection, equipped with a weigh belt, TOTAL COST OF LEADERSHIP so the exact peel result can be calculated Not only the sustainability is secured in the accurately. The system detects the thickness 30 Invicta Steam Peeler, also the durability. The of the removed skin and cooking ring, in order shape of the vessel, the stainless steel that it is to continuously optimize the steam peeler Invicta steam made of and the construction that avoids settings. This way, the PeelGuard® guarantees peelers were direct influence of heat and steam, all make a constantly optimized peeling yield and up- sure that the Invicta is low on maintenance. to-date information with respect to quality of sold by “This leadership in the marketplace results in raw material used. This information can be Kiremko in the lowest Total Cost of Ownership by far. We made available to the customer’s MES and/or 30 months. have customers comparing the Invicta first ERP systems.”

ONE STEP IN A TOTAL SOLUTION For Kiremko steam peeling is one of the major potato processing steps where their innovation efforts and product development is directed to. Andy Gowing: “We like to call ourselves total solution providers. When customers like to order a complete line, so they just have one throat to choke, as I always say, Kiremko provides them with product leadership on peeling, cutting, blanching, drying and frying. Together with our strategic partner Idaho Steel we can add flake drying and forming to the menu as well. And for all the other processing steps we have a network of partners in place. And we’re counting. The big question is, when will we install our 150th flake drum, or our 200th fryer? Just keep an eye on us.” n PB 06 DOSSIER 2/2020

INNOVATION IN SLICING Slicing Batch-processed Chips

It takes a connoisseur of potato chips to understand the nuances of flavor, texture, and color, but almost anyone can tell the difference between a potato chip coming from a continuous line and a potato chip coming from a batch line. Batch- processed chips are generally more colorful, crunchier and come with a harder bite.

By Emerson Jiménez Barajas – Application Manager at FAM

PB 08 DOSSIER 2/2020 hese kinds of chips, also quality. As a result, the first slices in will cook known as kettle chips closer to the same time as the last slices in, (both for potatoes and making the product more consistent. all kinds of vegeta- bles), are booming in the SCRAP RATE T industry because they Generally, slicers in a batch line are placed in offer different front of or above the fryer, which means that sensations to the the fryer receives everything that comes out consumers. They emulate what an artisanal of the slicer. In a continuous chip must look and taste like. Artisanal chips, line, there is a washing however, are not that easy to make. step between the Batch-processed chips present several slicer and the fryer challenges during processing. There are that washes off the several differences between a continuous line starch released, and and a batch line. The slicing quality is the scrap produced paramount in both cases. Capacity, scrap during slicing. When rate, slice consistency, and surface scrap gets into the smoothness are four important factors for fryer, it is left slicing batch-processed chips. behind, causing burning and CAPACITY producing chemicals The main difference of the batch process, that degrade the frying oil, when compared to a continuous process, is increasing the risk of acrylamide formation in that chips are produced in batches. Typically, the fried product. The result is that oil must be between 60-80 kg (120-200lb) of potato are cleaned on a shorter interval. N sliced in a period of 50-60 seconds. This Because of the high peak capacity required means that the slicer works at a peak capacity during slicing, slicers produce a higher rate of A dull blade of 4,800 kg/h (10,000lb/hr). The most scrap in a batch line than in a continuous line, can cause common commercial slicers are recommended and the scrap is not washed off in an more damage for a capacity of 2,000 kg/h (4,200lb/hr). intermediate step. on the Working at these higher capacities decreases There are different ways to reduce the scrap the cut quality of the product. Some chips rate. First, increasing the capacity of the slicer surface of producers increase the RPM of the slicer to will help as the potatoes will be cut more the potato cope with the higher capacity, but this quickly, and can create room in the slicer for slice, negatively affects the cut quality. new potatoes to settle in. Second, it is breaking Not all slices can enter the fryer at the same important to keep the slicer at the RPM for more cells, moment. The longer the time difference from which it was designed, and not increase it. An the first to the last slice that enters the fryer, impeller rotating at a higher RPM will strike releasing the bigger the impact on batch consistency. the potatoes harder as they enter the slicer, more starch, The shortest time possible is highly desirable. increasing the risk of damage and, therefore, and creating The first slices will be cooking 60 seconds increase scrap. Third, the cutting head should a rough longer than the last slices coming out of the stay stable during the entire process. Some surface. slicer, increasing the risk of burning and thus cutting heads tend to “drift”, the risk of forming acrylamide. Reducing the changing the slice thickness slicing time, however, will only increase the over time because the blade peak capacity, creating as a result lower is not being held stable. cut quality. Finally, the potato itself One way to increase peak capacity without must stay stable during increasing RPM is to introduce more cutting the slicing process. stations. Another way is to increase the number Potatoes being cut of produces being cut in one rotation, by adding should be protected paddles in the impeller or by allowing one from other potatoes paddle to be able to push more than one coming into the slicer produce at the same time properly. By doing so, while being sliced to avoid capacity can increase without sacrificing cut off cuts.

09 PB 2/2020 DOSSIER Lowering the scrap entering the fryer will lower scrap rate. Blade life also plays a role in decrease the oil turnover, as well as the outcome. Increased blade life enables the decreasing the cleaning costs of the line. system to achieve peak performance for hours and hours. SLICE CONSISTENCY As explained before, batch-processed chips SURFACE SMOOTHNESS have a harder bite. The consumer expects a The blade is not only important for the slice crunchy product, but there is an input from consistency, but it also has other impacts on the slicer that can reduce the crunch of a chip: the slice. A dull blade can cause more damage thick & thin slices. on the surface of the potato slice, breaking Uniform chips require uniform slices. Tapered more cells, releasing more starch, and creating slices are the result of a dull knife, an unstable a rough surface. As a result, the oil will foul cutting head, or because of interactions faster because the extra starch is released between potatoes entering the slicer and directly into the fryer, and the potato chips will potatoes being cut. A tapered slice is defined absorb more oil. An oily chip will have a as a slice with a thick and a thin portion. different texture, taste, and bite. It can also be Tapered slices are very undesirable in the rejected by a quality control. At the end of the potato chip process. The thin portion fries day, it is a more expensive chip. Having a more faster than the thick portion, increasing the resilient blade improves the surface risk of burning and acrylamide formation as smoothness of the slices. Blades should also well as higher oil absorption. This portion can be changed on time to avoid extra costs on also break from the slice, increasing the the line (dirty oil & product out of specs). fouling of the oil. Consumers recognize consistent crunch created by superior quality. A TOP SLICER IS SILENT The factors mentioned above can improve DIFFERENCE MAKER the slice consistency: greater capacity and In a batch process, the effect of the slicer is crucial as there is no buffer between the slicer & the fryer. Therefore, the slicer must provide Lowering the scrap entering the smart design at the highest capacity in order N fryer will decrease the oil turnover, to reduce the costs (oil turnover, filters, as well as decreasing the cleaning cleaning), reduce the risks (acrylamide costs of the line. formation, bad taste), and increase the overall quality of the batch-processed chips. n PB 10 DOSSIER 2/2020

LATEST CUTTING TECHNOLOGIES What Works Best in Today's Market?

Urschel continues to lead the way with new cutting technology with the Model CC series for slicing chips/crisps, shredding , other vegetables, and with their new SL-14 and SH14 MicroAdjustable® Slicing and Shredding Heads.

By Expert Mike Jacko, Vice President of Applications & New Product Innovation at Urschel PB 12 DOSSIER 2/2020 hese new all stainless heads deliver maximum cutting action with 14 cutting stations, almost doubling the capacity. T Special features include quick-change knives and improved thickness setting to maintain strict tolerances and offer longer knife life. In these times of COVID-19 when companies are running with minimal requirements. The DCA may be outfitted with essential employees, these heads do not either a 5 or 10 HP (3.7 or 7.5 kW) motor up to require expert experienced operators to get the 90 hertz with supported heavy-duty N perfect slices. Capital purchases are a serious components/gearing to obtain unsurpassed investment. When a company looks into capacities. Most potato processors will not Customers upgrading, replacing, or starting a new line with need to run at such high speeds/capacities look for what appears to be the latest technology, a because the rest of the line may not be able to closer examination is advised. A machine may keep up with the product coming off of the responsivene make the necessary cut with the parts supplied Urschel machine, but this option is available for ss from with the initial new machine, but tolerances of some of our leading, ‘super processors.’ vendors. change parts and replacement parts are critical For efficiency in terms of price point, small-to- Service or in the long-term performance of the machine. medium processors may benefit from the support Urschel stresses quality in manufacturing, not DiversaCut Sprint® or Sprint 2® Dicers. Both only in the fit and finish of the initial offer smart, compact cutting zones for optimal contracts investment, but in every part manufactured. dices and strips as lower cost alternatives for with vendors, Urschel continually invests in new production processors with one-, two-, or three- such as technology, in order to provide that same dimensional cutting options, along with many Urschel, may quality to customers. Cost of ownership for the of the same added benefit built-ins as the larger result in long-term should be stressed such as wear- volume DiversaCut 2110A. Oftentimes, and-tear parts, machine durability, and meeting processing houses begin with smaller machines, overcoming customer support needs. Downtime can such as one of these, to deliver volumes of hurdles exponentially disrupt processing from an ill- precise cuts to their customers. As the related to advised capital investment. processing house gains a positive reputation it manpower either continues to build a number of small and technical MOST EFFICIENT TYPES lines, or upgrades to larger equipment via OF CUTTING MACHINERY trade-in opportunities. The Model CC remains expertise. Urschel has been fortunate to grow alongside the preferred potato chip slicer among the potato processing industry to continue to processors worldwide, outselling all competitor meet the needs of this constantly changing brands by a substantial margin. In many market. In the strip cutting/French fry/dicing countries, this slicer is responsible for the area, many Urschel dicers are available largest percentage of the market of all high depending on customer objectives. capacity volume, commercially processed The DiversaCut 2110A® Dicer (DCA), by potato chips. Introduced by Urschel in 1959, Urschel, is primarily the go-to machine for dices the original has undergone vast improvements and crinkle . The machine provides throughout its history, while the operating exacting cuts at high capacity. The DCA is principle has withstood the test of time. This manufactured for rugged production slicer was created specifically for the environments. Customers appreciate the long commercial potato chip industry. The 'CC' runtimes the machine delivers. Ease of use is originally stood for 'Chip Cutter'. The machine another feature, noted by many processors. also shreds potatoes for hash browns, slices for Handled, built-in circular knife carriage, thicker potato products, and julienne removeable, slide-in slicing knife, and dial-in slicing contribute to a smooth flow of operation. Processors view this as a reliable, dependable machine that fits their production 13 PB 2/2020 DOSSIER tighter, increased in-spec results, dedicated to increasing usable product. Components are N constructed with ease of use elements, such as built-in handles, while also being able to Customers withstand rugged production environments. Tools that accompany machines are also are designed to expedite routine procedures. It all demanding relates to time savings and cost savings. Today’s more in a cutting equipment is designed with greater design than flexibility. Oftentimes, one machine has the ever before capability to deliver one-, two-, or three- dimensional cutting. This way, as customer and are SKUs increase, a customer can simply purchase always additional parts for an existing machine, looking to expanding the spectrum of cutting abilities. improve MOST COMMON CHALLENGES sanitation strips/sticks. The CC is viewed as an integral CUSTOMERS FACE AND and time part of the potato chipping processing line. OVERCOMING OBSTACLES efficiencies. Processors prefer this slicer because of the Cutting efficiencies, yields, cost per pound of precision slices that equate to even fry times to product is what processors are looking to maximize profits. Both regional chippers and improve as well as product quality, sanitary the bigger, global companies purchase this aspects, the manpower and technical expertise slicer for ease of use to efficiently process required to run the processes and machines for quality cuts with minimal maintenance. cutting. Sometimes additional auxiliary sizing equipment, defect removal equipment is ADVANTAGES OF CUTTING MACHINES required to go with the slicer, French fry IN TODAY’S MARKET cutters, and dicers, so that’s a potential added Things are changing rapidly in the world. cost. More complicated machines may require Adapting to the marketplace is vital. Customers higher paid workers, but the trend is to make are always looking for an advantage, whether things easier to set-up and run with lower labor quality-wise, a unique product, ease of costs. It’s all a trade-off. A brand-new machine operation for workers, and the comfort level with worn out knives damaged by rocks will not that the supplier will be there when things are make a good product. Feeding methods, when not going as planned. Urschel has been working to change out parts, gauging cut quality versus diligently through the entire Coronavirus getting the highest volume of useable product pandemic to supply the needed parts for our are all challenges processors must work to machines to keep plants up and running around overcome. Customers are looking for a machine the globe. Urschel machines are already robust with components that work with their fast- long lasting, easy to clean, versatile easy to run paced line. Small and large companies, regional machines that run the gamut on what they can and global, want a robust machine that will hold slice, strip cut, and dice. We are proud to be the precision slice tolerances throughout size reduction specialists that kept commercial production runs with guarantees of parts and food processors going strong. A staunch supply service when they need them. The ability to chain is a major advantage in today’s market. make changes ‘on the fly’ to be responsive to Customers choose to partner with companies the needs of their environment. Customers that support their every effort. These tough look for responsiveness from vendors. Service COVID times have put us all to the test in one or support contracts with vendors, such as way or another and have definitely Urschel, may result in overcoming hurdles strengthened relationships in the process. related to manpower and technical expertise. Support over-the-phone and via video MOST COMMON DEMANDS technology also offer valuable assistance. Customers are demanding more in a design ‘Ready-to-ship’ parts for quick turnaround is than ever before and are always looking to also advantageous. Procedures for swapping improve sanitation and time efficiencies. out parts should be easily understood with Cutting principles are more precise to produce simple steps to follow succinctly. n PB 14 DOSSIER 2/2020

STEAM PEELING INNOVATION Newest Peeler Offers the Lowest Cost of Ownership

Tummers Food Processing Solutions have recently unveiled their latest development in the market, a steam peeler, with a total cost of ownership that is lower than any other peeler available. The peel loss of this machine is comparable with the result of other peelers on the market, but at lower operational costs and a lower steam consumption. In addition, the TSP is safer to clean, operate and maintain.

By Tummers Food Processing Solutions PB 16 DOSSIER 2/2020 he Tummers Steam end of 2018, the first model of the Tummers Peeler (TSP) is the first Steam Peeler was in full production and the peeler Tummers have engineering was finalized on the complete solely constructed. portfolio. Now at the release of the TSP, Previously the Dutch Tummers can supply customers with three T machine building different peeler models. Placing the peeler in- company bought its line with Tummers’ highly successful ZicZac steam peelers from Brusher, the Dutch machine building company external parties, but after many customer can provide its customers with a state-of-the- requests for an affordable and reliable peeling art peeling line in various capacities. Tummers solution, the company decided to expand its Food Processing Solutions stands for portfolio by releasing its own peeler. customized solutions. Therefore, the Tummers Steam Peeler fits to any steam peeling line. SAFETY MEASURES check the official showcase page or our contact During development, Tummers gave extra page for more information. emphasis to the safety of the TSP. “We introduced several special features to allow for COMPACT E²E-CONDENSER safe handling and maintenance”, Sales Manager REDUCES NUISANCE OF Edwin Langbroek explains. “Special safety THE STEAM PEELING PROCESS features allow mechanics to have a safe access Tummers Food Processing Solutions developed N during maintenance. In addition, we covered all an innovation that redirects the emission of pipes through which steam passes, so that steam peeling machines, so the energy can be Special safety operators and technicians cannot burn used for other purposes later in the process. features themselves. Machine builders often put these This ‘E²E-Condenser’ thereby puts an end to allow kinds of measures to the customer, but we see one of the cons of steam peeling, while it also it as our responsibility to deliver not only a saves costs and energy. Steam peeling is the mechanics to reliable, but also safe product.” most effective way to peel potatoes and have a safe vegetables but due to its emission, it also access during REDUCED COST OF OWNERSHIP causes lots of noise, an odor and loss of energy. maintenance. The design of Tummers’ first steam peeler is Tummers’ newest innovation minimalizes the based on the company’s many years of loss of energy by condensing and redirecting In addition, experience in the field of steam peeling. Among the steam so the excess energy can be used for we covered other benefits, this machine offers lower costs blanching or heating cleaning water. Because all pipes of ownership. All door components for example hereby the steam doesn’t escape to the through are made of stainless steel to ensure extended atmosphere, the process also doesn’t cause any which steam maintenance intervals, and the peeler’s steam hear- or smellable emission anymore. ‘E²E’ consumption is 20% lower than comparable therefore stands for ‘emission-to-energy’. The passes, peelers. The high rotational speed and high- E²E-Condenser is the fourth-generation so that speed exhaust system offer minimal peel condenser and is developed by Tummers Food operators losses, comparable to the industry standard. Processing Solutions together with the and specialists of Solutherm. This model is the first technicians COMPACT DESIGN one that does not cause any emission. In The Tummers Steam Peeler is especially addition, it distinguishes itself from previous cannot burn designed to fit any peeling line. Due to its models by its lower cost prize and compact themselves. compact design the machine will fit in the same size. The machine building company got this as, or even a smaller footprint than any other compact size done by organizing the space peeler. The TSP’ height is lower than the height within the condenser more efficient. of comparable peelers and as it is available in “We managed to fit the square condensing right and left-handed execution, there will plates in a rectangular housing, instead of the always be a way to fit this peeler in a new or an regular cylindrical form. Thus, we saved a lot of existing processing line. space”, Langbroek explains. “On the basis of complex calculations, the Dutch Company DEVELOPMENT Solutherm determined the exact amount of The development of Tummers’ first steam condensing plates we needed and the size the peeler took about three years in total. By the corresponding cyclone had to be.” Emphasis 17 PB 2/2020 DOSSIER condenser fits to every steam peeling line. Check the official showcase page or our contact page for more information.

CLOSE COLLABORATION RESPONDS TO INCREASED CONSUMPTION OF POTATO FLAKES Recently the international manufacturer of processed potato products Lamb Weston / Meijer announced to expand its business in order to meet the world-wide increased demand for potato flakes. Therefore, the was also given to the back pressure of the company expands its production by building a system. The exhaust steam flow is designed to new factory in Kruiningen (NL). The new be less than a conventional exhaust system, factory produces up to 30.000 tons of potato and therefore will have a positive effect to the flakes a year, which is a significant increase. In peeling process. order to achieve this ambitious project, Lamb Weston / Meijer called in the experts of CUSTOMIZED SOLUTION Tummers Food Processing Solutions. The Tummers’ newest innovation is as usual Dutch world leader in the field of machines for specially designed to fix a customer’s problem, the production of potato flakes equipped Lamb and the first system is fully tested at one of Weston / Meijer with a state-of-the-art Tummers’ customers. According to Langbroek, multiple drum’s flake line, which contains all this customer wanted to expand his business newly developed technologies. without causing more emission. The head of sales explains: “The customer did not have IMPROVED HEAT TRANSFER enough space on his rooftop to fit any more The most obvious new development is to be chimneys, but he especially did not want to seen in the biggest drying surface ever made in bother the local residents. Therefore, we are the potato flakes industry, which equals a 20% very proud of this particular solution.” massive capacity. In addition, Tummers Tummers Food Processing Solutions stands for adjusted the dryers’ steam and condensing less power customized solutions. Thereby, the E²E- system to improve the drainage of condensate, consumption which together with the new ultra-thin drum boasts the wall thickness provides a better heat transfer.

steam EASIER MAINTENANCE peeling Tummers Food Processing Solutions also made solutions changes to its patented Autotrax, which allows from for optimal hygiene during the processing of Tummers. mashed potatoes to potato flakes. As the suspension and drive system of the Autotrax are now completely redesigned, the machine is easier to maintain and offers improved sanitation possibilities.

SUSTAINABILITY This ambitious project focusses on a sustainable plant for the future with low emissions and energy consumption, while still keeping up production capacity according to the market demands. All of the new features follow Lamb Weston/Meijers’ sustainability program, which are considered world-wide front runners in this matter. n

PB 18 DOSSIER 2/2020

FRYING TECHNOLOGIES Fry the perfect chip with Pulsed

Electric Fields PEF treated vegetable chips

The implementation of continuous PEF pre-treatment in the chips processing industry is associated with several advantages. It softens the tuber and enables the use of new raw material and new cuts. In addition, a smoother cut with less breakage and starch leakage leads to higher yield and less oil absorption.

By Robin Ostermeier, Claudia Siemer, Elea Vertriebs und Vermarktungsgesellschaft Gmbh

PB 20 DOSSIER 2/2020 he improved water structure leads to a facilitated mass transport, which evaporation allows an has advantages in processing steps, such as washing, optimization of the deep- blanching, drying and deep-frying. frying process, resulting in lower temperatures and BENEFITS OF PEF FOR CHIPS PROCESSING faster processing times. After sorting, destoning and washing, PEF treatment T PEF-treated chips show an is one of the first steps in the production process of improved quality, because chips (Figure 2), in both a kettle or a continuous chips of their high crispiness and line. The treatment has no influence on the peeling light color. All in all, PEF technology offers raw process of potatoes. Also, the peel has no influence material, process and quality advantages along the on the PEF treatment itself. This allows a constant entire chip production line. process with peeled or unpeeled potatoes. The potatoes enter the PEF system and are continuously THE PRINCIPLE OF PEF transported by a belt through an electric field. The Pulsed Electric Field (PEF) technology is based on processing time from inlet to outlet is less than 10 the principle called electroporation (Figure 1) and seconds, while the treatment time itself is only leads to many benefits in various areas of the food microseconds. The size or amount of the raw mate- industry and bioprocess engineering. The first rial can vary, but the treatment remains constant. investigations of this technology by diverse research Through the application of PEF, the texture of the groups were carried out in the early 1900s. At the potato is softer, which leads to an improved slicing. N beginning of the new millennium, the first large- A smoother cut brings several important benefits, scale system was built and installed in a potato such as less starch leakage during washing, less processing line. Nowadays, over 150 machines are breakage and debris as well as longer knife By reducing durability. This further results in less particles the oil entering the fryer, which will keep the frying oil Figure 1: Principle content, of electroporation quality higher for longer. The PEF treatment can create radical new shapes and cuts for potato chips more or allow for processing of new hard to cut raw potatoes are material like , or . Raw sold, which materials now have the strength and flexibility to maintain its structural integrity and provide exciting helps to opportunities for novel product development. The reduce reduction in starch loss during slicing and washing production increases the yield of the production line significantly. Therefore, with the same amount of costs. This raw material, more chips can be produced. This reduction often pays off the initial investment into the PEF in oil technology alone within short time. Due to the pore formation in the cell membrane absorption in industrial use with most of them in French fries achieved by the PEF treatment, the water diffusion is mainly and chips processing. Using physical principles, PEF through the tissue is increased. Soluble sugars are achieved by generates short electrical high-voltage pulses that washed out, improving washing management for induce pores in the cell membrane without continuously processed chips, resulting in fewer changing the damaging the product itself. Cells can either be brown and more colorful end products. The raw material animal or plant cells, such as potato cells, but also increased water diffusion also positively impacts the due to PEF. those of microorganisms. All cells are surrounded by frying process, which can be optimized with regard a membrane that mainly contains phospholipids and to a lower oil temperature and faster frying times. acting as a non-conductor. The application of an This optimization brings additional benefits to the external voltage leads to an accumulation of charge final chip quality and the process. An improvement and induces an increase in potential of the natural of the chip color has a significant impact on optical occurring so-called transmembrane potential. This sorting rejects and the overall yield. triggers an electrical compression of the cell Another point at which improvements can be membrane and leads consequently to pore achieved by the application of PEF is the fat content formation. Plant cells, e.g. potato cells, lose their of the end product. As consumers strive for internal cell pressure (turgor) during PEF treatment healthier products, reduced-fat products, due to pore formation, resulting in a softer texture including chips, are becoming increasingly for a better cut. In addition, the opening of the cell important. This is also an additional benefit for the

Figure 2: PEF integration into a chip processing line

21 PB 2/2020 DOSSIER chip’s manufacturer, as oil is more expensive than potatoes in most countries. By reducing the oil content, more potatoes are sold, which helps to reduce All in one production costs. This reduction compact in oil absorption is mainly Elea PEF achieved by changing the raw Advantage B 1 material due to PEF. As the PEF system with processing treatment results in a more capacity of 1-6 t/h flexible product, the surface area after cutting is reduced and less fines allowing the same or even higher throughputs. With as well as breakage are observed. This allows less oil the worldwide installed Elea PEF systems in the to adhere to the chip surface. In addition, due to the potato processing industry to date every second increased water diffusion rate during deep-frying, a approx. 29 kWh energy, 23 kg CO2 equivalents and protective vapour layer forms around the chip, 138 liters of water are saved. which prevents the oil from penetrating the product. Overall, the oil content in the end product can be TECHNICAL IMPLEMENTATION OF PEF reduced by about 15% (e.g. 33% down to 28%) IN A CHIPS PRODUCTION LINE using PEF. This steam layer also prevents the slices Taking into account the above-mentioned benefits, Averaged sustainability from sticking together (doubles), which tend to have the PEF application in snack processing is rapidly benefits by a higher moisture content and would be sorted out growing. Therefore, systems are being developed to implementing PEF by optical sorting. meet the requirements of the chip manufacturers. technology into a chips For kettle chips, the frying time and temperature can Since chip production lines are generally smaller processing line be reduced without changing the final moisture compared to e.g. French fry lines, compact all-in-on content of the chip. By this the batch-line capacity PEF systems have been developed to process up to can be increased up to 15%. Also, the frying 8 t/h raw material. If lower capacities of 1- 3 t/h are performance of continuous fryers can be improved required (e.g. kettle chips line) especially engineered resulting in less adjustments required, more systems with adapted power are sufficient, which homogenous product quality and greater outputs. can be upgraded to higher capacity at a later date. PEF pre-treatment compensates for natural Typical dimensions for a PEF system integrated in a 1 variations in the quality of the raw material, allowing chips line are 3.8x1.7x2.0 m (LxWxH). Due to their new and normally more difficult to process varieties short processing times of less than 10 seconds, PEF kWh per ton to be used in production. This is of special interest systems are easy to implement in existing processing of raw when processing vegetable chips such as sweet lines. The operation is fully automated and can be potato, beet root or . Due to less controlled at the system next to the production line material is standardized raw material specifications and higher or remotely from the central control room. All the average natural variations in the product composition during relevant process parameters can be monitored and energy the season, vegetable chips pose additional recorded. As PEF is more and more becoming the challenges for processors. Here PEF pre-treatment standard in potato processing, the installed system consumption enables an improvement in the quality allowing a base is continuously growing allowing for of a PEF better shape, brighter color, crispier chip, new cuts standardized components and spare parts on stock system. and lighter end product. and on site. With partners around the globe, special Apart from the direct benefits of PEF regarding support engineers ensure continuous operation, better product quality or single processing step 24/7/365 support service and peace of mind. improvements, the entire production process The average energy consumption of a PEF system is becomes more efficient and sustainable. The quite low (1 kWh per ton of raw material), which Sweet Potato Twist application of PEF in a standard sized continuous allows low operating costs. Apart from peeling, chips production line every other processing step benefits from the results in approx. 67 t introduction of PEF. Of course, the implementation yield increase and of PEF is associated with investment and operating 174 t reduced oil costs. However, installations of more than 30 PEF consumption. This systems in chip processing have shown a relatively helps to use less fast ROI of one to two years due to cost savings in resources saving the process efficiency or product related benefits land and water such as yield increase, less rejects and reduction of usage. It further oil content. All in all, PEF technology covers raw makes the material, process and quality improvements along processing the whole production chain resulting in benefits for costs lower the producer, the consumer and the environment. n

PB 22 DOSSIER 2/2020

FRYING TECHNOLOGY AND ACRYLAMIDE CONTROL Equipment Dependability Is Paramount

One of the most popular snack foods, the global potato chips market was approximately USD30bn in 2019, and experts had projected stable growth during the first part of the decade. The French fry market reached a value of USD20.4bn in 2018. As of the time of the writing of this article, no information was available that incorporated the impact of COVID-19 on these projections.

By Heat and Control PB 24 DOSSIER 2/2020 hile western countries system can make a significant difference have historically between being price competitive in the consumed a majority of marketplace or not. potato chips and French fries, developing MOST COMMON FRYING EQUIPMENT W countries are expected When producing potato chips, it is important to to drive the global consider the distinction between continuous market in the coming cooked chips and slow-cooked, hard-bite style years due to the emerging trend of chips. This is based on the time/temperature westernization of food consumption patterns, profile used to cook the chips. Continuously growing economies, increasing middle class cooked chips, at higher temperatures and populations, and expanding urbanization. shorter cook time, result in a softer texture and In our 70 years Heat and Control’s driving a higher oil content chip. The low temperature commitment is to ensure our customers’ longer cooking time of chips results in a operations become more efficient through crunchier, “harder bite” chip with a lower increasing production speeds without finished chip oil content. Although continuous compromising quality and safety, reducing cooked chips are the mainstay of the market, waste and downtime. Being a single source the growing segment, making up about 20% on supplier of equipment allows for the provision the market, is the hard-bite chips typically of holistic solutions designed and made on batch fryers to achieve the “U” manufactured specifically to meet the shaped temperature profile required to develop requirements of each individual customer. the crunchier texture. While continuous cooked N This continuous improvement philosophy chips are produced at rates up to 6,000 lbs./hr. applies to fryers, ancillary oil management of finished chips from one fryer, kettle-style systems and the line as a whole. Both the chips are produced in a batch fryer with a maxi- When potato chip and French fry industries have mum capacity of up to 500 lbs./hr. per fryer. producing grown at an exceptionally high rate and have Hard-bite chip producers typically utilize as potato chips, specialized requirements for output capacity, many as 10 or 20 batch fryers to produce the it is uptime efficiency, fuel efficiency, and capacity required to meet their market demand. important to equipment reliability. Acrylamide formation during the frying process With respect to output capacities both is a growing concern for many potato chip consider the industries have continued to increase. In processors. Vacuum Fryers are a popular way distinction response to this demand equipment to reduce acrylamide, as they can keep frying between manufacturers such as Heat and Control have oil temperatures below 120 degrees Celsius, continuous developed fryers to meet this requirement. the point at which acrylamide forms. They cooked chips That is supplying potato chip fryers with a operate at 10% or less of normal atmospheric finished chip output capacity of up to 6,000 pressure, so the moisture boils off at lower and slow- lbs./hr. (2722 kg. /hr.) and French fry fryer temperatures. This means it can fry products cooked, systems with a finished product capacity of up with a higher sugar content, like potatoes, hard-bite to 60,000 lbs./hr. (27,215 kg/hr.). Handling without over browning finished chips. style chips. such high rates of output capacity requires that Another way to reduce acrylamide is to pre- systems be very robust and reliable, and uptime treat potatoes prior to the frying process by efficiency is a key measure of equipment using a method called electroporation. This dependability. Even one hour of downtime can technique involves electrical fields being sent mean lost revenue and dissatisfied customers if through a cell in order to perforate the orders cannot be filled. membrane with microscopic holes. This process Since potatoes are very high in moisture allows sugars and amino acids to be released (roughly 80% water), the heat load required to from the potato prior to cooking, which in turn process them into finished product is extremely lessens the occurrence of acrylamide. Heat and high. Millions of BTU/hr. are required to Control’s E-FLO® has seen excellent results evaporate the water from the potatoes. As using the electroporation method for potato such, the thermal efficiency of a system is very chips with a reduction in acrylamide of over important and critical to profitability. Also, since 50%. The electroporation process is also some industries, such as the French fry beneficial to French fry manufacturers as industry, work on a very low profit margin, each potato strips are more permeable, with less point of fuel efficiency of a heat exchanging breakage and higher yields. 25 PB 2/2020 DOSSIER keep up with demand. On the other hand, French fry producers have seen a very large drop in sales primarily because of the closure of restaurants, food service, and schools that represent a major percentage of sales for many processors. Unfortunately, these large French fry producers are not able to enter the retail market because they do not have the equipment or processes in place from either a package-size consideration or a channel-of-distribution consideration. As the COVID-19 pandemic subsides, snack foods are expected to gradually resume a more A ONE-STOP SOLUTION moderate rate of growth and French fries will There are many factors to consider when gradually regain sales to more traditional levels. determining the best fryer design for a Both snack foods and French fries will likely customer’s application. Ultimately product continue being consumer favorites, and potato quality will have the highest influence on the processors look forward to helping their decision, however it is also important to customers meet consumer demand for consider floor space, production capacity, improved quality and increased variety. acquisition price, and the method of heating As for the sales of food processing systems, cooking oil. Working with a manufacturer the COVID-19 pandemic has put caution in with experience in custom-designing fryers for the minds of food processors, many of whom each processor’s unique requirements can have put a hold on planned projects. Access assure productivity and product quality to into food processing facilities has been meet expectations and lay the groundwork for greatly restricted as processors try to care future growth. for the well-being of their employees and to Heat and Control manufactures a complete avoid plant closures and the loss of their line of equipment for all frying-related ability to manufacture and to distribute their requirements, including fryers, fryer support products. Likewise, Heat and Control has modules, heat exchangers, oil cooling implemented new protocols to maintain their modules, and water removal systems. Many employees’ safety. models come standard with innovative Heat and Control’s customer support, spare features, as well as useful options. For parts organizations, and field service example, the Unitized Fryer pan design technicians remain fully functioning during the eliminates expansion joints, the Fryer Support COVID-19 pandemic and are committed to module reduces installation time by 75%, and continuing to provide customers with the 20% ability to achieve their production goals. n the Combination Batter Fryer and Non-Batter Fry system capabilities give processors many of the options. Every machine is custom market is manufactured according to a processor’s represented specific requirements, priorities, and location by hard-bite to maximize productivity—from a single machine to several integrated components to chips, a complete system and assume single-source typically responsibility. Including pre- and post-sale made on technical support, applications assistance, batch fryers. engineering, installation, parts, service, and training to maintain peak efficiency.

THE IMPACT OF COVID-19 The COVID-19 pandemic has impacted French fries and potato chips quite differently. Potato chip producers are selling every pound of product they can produce and still are unable to PB 26 DOSSIER 2/2020

FRYING TECHNOLOGIES Why Oil Quality Is Important

Oil quality and continuous production over long times are important when selecting a new a batch fryer. As the slices are not washed, the debris is quickly collected inside the pan, causing frequent fryer stops for cleaning.

By Rosenqvists PB 28 DOSSIER 2/2020 he internal oil flow The criteria for every type of batch fried system and continuous chips produced are stored in the recipe oil filtration system of bank of the PLC. N the batch fryer ensures “The new and unique features with our batch that all debris is fryer are: no piping or heat exchangers inside The defatter T collected outside the the fryer pan, no gas – thermo oil heating only, is designed fryer pan. When the adjustable temperature profile along the frying to operate fryer is emptied after cycle, extended production time without the fried batch - the Rosenqvists fryer has a cleaning stops, clean design of frying pan, very easily, unique system that ensues that every fried scraper system for frying pan bottom and sides, while at the chip is leaving the fryer before the next continuous oil filtration, guaranteed empty pan same time frying cycle starts. –after each batch, short discharge time after being robust frying cycle, extremely short heat recovering and HOW IT WORKS time,” explains Goran Wadsten, of Rosenqvists. The fryer is heated by an external thermal oil constructed heating system. By using this heating system, A DEFATTER HELPS WITH SAVINGS from the oil is not overheated and the vegetable According to Rosenqvists, a defatter lowers fat stainless- oil is injected into the frying pan in multiple content by some 10% and the stripped fat is steel. This points, with accurate precision, to match the reusable, thus creating major savings. way, it is also set temperature cycle of the batch. As the oil Moreover, the defatter is designed to operate is heated out-side the fryer pan, the pan is very easily, while at the same time being robust easy to clean completely free from any piping, heat and constructed from stainless-steel. This way, and provides exchangers, etc. making it very easy to clean it is also easy to clean and provides good access good access and avoids any possibilities for dirt collection for maintenance, thus being compliant with a for inside the pan. The double agitation wagons Clean-in-Place system. Last but not least, since maintenance. are independently controllable over the PLC. it is one of the best equipment of its kind on French fries and pellets, since at the core of each of our frying lines there is another innovation- the Multi-Flow 1M Fryer which uses less oil than conventional fryers, and fries at uniform, tightly controlled temperatures, thus giving low, constant FFA values. When the Multi-Flow Fryer and Defatter are combined into a processing line, the product quality and economy is substantial,” explains Wadsten. Rosenqvists Food Technologies AB believes one of the most important criteria when selecting a fryer is the amount of total oil in the full system (pan, oil filtration system, heat exchanger, piping). “The more total oil volume, the longer oil turnover rate will be, which increases the risk of being forced to waste the vegetable oil due to too high FFA (Free Fatty Acid) levels. We have developed an FFA simulation program which gives an indication/ prediction of the developments of the FFA value under different conditions. The breakdown of vegetable oil Is extremely complex and what we show is only an indication. The rate of which vegetable oil is broken down (decomposed) depends on amounts of oxygen/ light, metal contamination, frying temperature, level of FFA in fresh oil, total oil volume etc.,” Wadsten explains. He the market, the defatter is versatile enough to offers as an example the breakdown rate of be suited for potato chips, tortilla chips and vegetable oil, which doubles for every ten- 10% extruded or pellet-based snacks. degree oil temperature increase, above 160C. If “The Defatter works as an inline closed cham- a very small piece of brass or copper is put in ber and follows a set of simple procedures: the fryer, the oil will break down very quickly. less fat • Steam is injected and blown through a heat Rosenqvists’ simulation program accounts for content is exchanger where it is superheated to the above and other external factors impacting achieved 300-320 °F the breakdown of the vegetable oil. using a • The superheated steam passes the product To conclude, experts say that sometimes bed, picking up excess fat from the manufacturers handle the problems with defatter and product surface complicated filtration systems, while not the stripped • The fat-laden steam passes through a achieving the result and failing to prevent oil fat is special filter which removes and recovers degradation. This subsequently meaning a stop reusable, the fat in production for cleaning, which can last hours thus creating • Since the process takes place in an oxygen- and requires at least two staff members. That is free environment, the quality of the fat is why it is important to take in consideration the major preserved and it can be pumped back to functionality and operation of the line as a savings. the fryer. whole. While choosing an oil filtration system, Looking at the above advantages of such an the type of product is without doubt key. A set equipment, one can clearly see the benefits of questions should be answered, such as: what associated with its installation into a potato is the size of this product? what is the type of processing line. By subtracting fat, a potato to be used? what are the characteristics company adds value to its products. Thanks of the product? how long do I intend to fry the to its efficient, economic performance, the product? what slicing/dicing method is to be defatter also adds value to the production used? The overall processes matter and must line. Rosenqvists offers complete, top- be carefully evaluated before the filtration performance production lines for chips, method is chosen. n PB 30 DOSSIER 2/2020

PACKAGING

Potato Fresh Packers & Covid-19 Challenges With people no longer able to eat out, and doing far more home-cooking instead, sales have boomed for fresh fruit and vegetables, and for potatoes more than anything else.

By TOMRA Food PB 32 DOSSIER 2/2020 otatoes USA, the marketing remove poor quality potatoes. Even when travel arm for 2,000 commercial restrictions have lifted and fears of COVID-19 potato growers in America, passed, labor will still be scarce, and over time this reported a 41% volume problem will only get worse. Besides which, labor is increase in fresh potato no longer inexpensive – and workforce costs could sales between the start of be pushed up further by the needs for screening and P this March and early April, personal protective equipment. resulting in a year-over-year Responding with agility dollar sales increase of 67%. In another example, Big businesses need to be as agile as small ones, typical of how demand has also soared in other though this can be difficult. Even when a packing nations, market researchers Kantar Worldpanel has operation is scaled to handle huge volumes of reported a 38% increase in the eating of home meals potatoes, it must also be able to react to changing in the , with fresh potatoes customer demands with fast-moving nimbleness. A consumed 34 million more times (and frozen request received by a packer from a retailer on a potatoes 16 million more times) each week. Friday, for example, might require the packer to source and supply a certain variety of potato, with THE SIX MAJOR CHALLENGES each individual potato meeting a precisely-specified Keeping Up with Demand size, to an unblemished standard, in bags of an exact The recent increase in demand for fresh pack weight, by early the following week. But switching a potatoes is a nice challenge to have, but a challenge packing line from one product to another like this nonetheless. It has been difficult to satisfy the scale cannot be accomplished quickly and accurately and suddenness of what consumers want. A good without the right kind of technology. And the more example of this was seen in the week ending March ambitious switch from supplying potatoes to frozen 15th, soon after the pandemic became a serious potato products manufacturers to supplying them as threat, at multiple-outlet supermarkets in the US: in fresh pack – which many are considering during the this seven-day period alone, the dollar-value of pandemic, and which would make good use of many potato sales increased by 72%. And kept on great tasting potatoes – is technically a big leap. climbing, week after week, by anything from 65% to Maximizing productivity 115%. At much the same time, a similar sales trend Because wasted product costs money, pack-out swept across Europe. Understandably, packers percentages are a vital metric. Yet these rarely struggled to keep up with this, but this had the exceed 80% and can commonly be as low as 60%, consequence of making many packers’ customers – which means packers are losing 20-40% of incoming typically big retailers – look for help by turning to product. This waste is even worse than it first alternatives. And, when business is steered away, it seems. A case study in Canada in 2017, conducted doesn’t always come back. Another understandable by the Ontario Produce Marketing Association in frustration was the inability of many packers to conjunction with EarthFresh Foods and consultants capitalize on this bump in demand to win more VCM International, found that a 29% increase in business. This was not necessarily because second- pack-out produces a 74% increase in grower’s tier businesses lacked the capacity to handle greater margin. These real-world statistics affirm the great N volumes, but also because their operational systems value of product recovery. Packing Grade 1 potatoes and line technologies weren’t ready for it. in clear bags might seem like good business because Businesses Recruiting and Retaining Labor the product is premium-priced, but profitability can which do not For many years, packers have had difficulties hiring often depend on recovering inferior potatoes from and keeping manual workers. Now COVID-19 has the line for sale as Grade 2 product. But use optical made the problem worse. The hard truth is that, with differentiating between the grades (or determining sorting the passing of each year, fewer and fewer people are what is only suitable for animal feed or waste) is not machines are willing to do this kind of work. In developed nations, something manual laborers can do reliably enough. most unskilled laborers prefer the security of Quality assessment has to be objective, accurate, only going to permanent employment to seasonal contracts. In and consistent. Only state-of-the-art sorting find it more developing nations, manual laborers who go looking machines can do this. Another productivity metric, difficult to for employment are now finding they have a greater bags-per-minute (BPM), has also assumed great choice of more desirable alternatives. Hence the importance – not least because this simultaneously remain reliance of packing businesses on temporary foreign reveals how much product is not being bagged competitive. workers to handle seasonal work – but with so many when it should be. It is not uncommon, for example, nations imposing pandemic-related travel for the BPM figure to show that a line designed to restrictions, this labor supply dried-up. Another, new run at 10 tons per hour is in fact only running at 70- labor-related problem is the fear of catching COVID- 80% of that rate. Though sufficient product should 19 at work. This fear has been fueled by media be coming down the pack line to meet the BPM reports of COVID-19 outbreaks at many US food target, line productivity (and cost per kilo) are often processing plants. This is a serious difficulty for those adversely affected if there is a need to slow down businesses with traditional pack lines who need the line for the product to be inspected manually people working closely together on pack lines to and stay in grade. 33 PB 2/2020 DOSSIER Guaranteeing Consistent Product Quality difficult to see. Sorters achieve a broad range of Though pack-out rates and product recovery are capabilities, but always the goals are the same: crucial indicators of profitability, these are only two produce which consistently meets precisely-defined elements in a holy trinity. The third is consistent specifications with minimum waste, maximum use product quality. Consistent quality can be as of resources, and at high throughput rates. As a influential as supply and demand in determining primary benefit, optical sorters ensure food safety profitability, and it is essential for packers seeking and consistent product quality by eliminating foreign higher-value markets. Strict and reliable quality- material and unmarketable potatoes from the control is also vital to ensure food safety. It is true packing line. But more than this, sorters also reduce that fresh pack potatoes are less vulnerable to dependency on manual labor; make it possible to contaminants and allergens than processed switch with agility from one product batch to potatoes (or other types of food), but even so, risks another; improve throughput by identifying are always present. A load of freshly picked potatoes bottlenecks; maximize yields by recovering product can too easily contain foreign materials such as that needn’t be wasted; and thoroughly inspect and fragments of plastic, metal and glass, which it is vital precisely grade each potato, ensuring consistent to detect and remove before the product gets all the product quality which meets the required way down the line to be packed. Even when the specifications. When adopting or upgrading such product is perfect, this is just the start: potatoes technologies, packers can count on comprehensive must also comply precisely with the customer’s support. The TOMRA Care package helps packers exacting specifications for appearance and through every step from machine installation and dimensions. Only the best optical sorting optimization to staff training, servicing, and technologies can guarantee this. And the best engineering support. sorting machines have design features which ensure the product is handled gently, to achieve the SOPHISTICATED SOFTWARE required end-customer product quality and AND CONTROLS maximum product lifetime. Significant progress has recently been made with Leveraging Digital Transformation the software and controls of sorting machines. Now The adaptation of existing business practices to new there are easy-to-program control features which 20% digital methods – focusing on automation, only a few years ago would have been the stuff of interconnectivity, machine learning, and real-time dreams. One good example of this is the web-based data – will improve operating efficiencies, provide is the TOMRA ACT platform. This has a graphical user new value-producing opportunities, and deliver new interface – intuitively easy to use, with several user- increase in revenue streams. This digital transformation (also levels – which shows operators the most relevant referred to as Industry 4.0) might sound like real-time data at a glance. This improves monitoring value of something that can wait until sometime in the potato sales of machine parameters and machine health future, but the smartest businesses are acting on the condition, and enables fast adjustments on the line in the US in recognition that the future starts right now. Already at any time so that the operator is always in control. there are digital technologies available which TOMRA ACT also provides alarm reporting, just one empower packers to gather and harness data which week. statistics, and diagnostics capabilities, with the can improve efficiency and agility, ultimately option of remote support via a traditional internet or benefitting the bottom-line 4G modem connection. These technologies turn sorters into connected devices that generate TECHNOLOGY PROVIDES SOLUTIONS valuable data and process this into actionable All of the challenges identified here can be solved information. Machine networking and machine self- with optical sorting solutions. TOMRA Food offers learning are already finding their way into sorting the widest range of sensor-based food sorting technology in other applications and will soon be machines available in the food industry today. An seen in potato sorters. Despite the disruptions of example of this is the combination of pulsed LED COVID-19, the competitive world of fresh packing light sources, high-resolution visible and near- hasn’t slowed down – and those packers who delay infrared cameras, uniquely combined to detect and adopting state-of-the-art technologies will get left remove undesirable defects including those that are further behind. n PB 34 DOSSIER 2/2020

PACKAGING INNOVATION PMMI Talks VFFS Advantages

In this exclusive interview with representatives of the Association for Packaging and Processing Technologies (PMMI), I touched on topics pertaining to the advantages that vertical fill form and seal machines bring for the potato processing industry.

By Dan Orehov & PMMI PB 36 DOSSIER 2/2020 hat are the advantages Ease of Changeover – Changeover should be of VFFS packaging easy and tool-free. machines for the Packaging Machine Controls – Since the potato industry? controls govern the starting, stopping and Vertical/form/fill/seal function of the entire machine, make sure W packaging machines are the controls integrate with the rest of the workhorses in the your line. potato chips and savory Sealing jaws – The sealing jaws on a VFFS snack industry, as well as in retail packaging machine are what bond the sealant layer of of French fries. They are fast and efficient, film together to create a strong package packaging dozens of packages per minute. seam. They must operate reliably so each These machines allow processors to package receives a perfect seal. automate and customize the entire forming, filling and sealing process. How does a VFFS machine compare with other types of packaging equipment? What types of potatoes can be packaged VFFS machines are fast, economical using the VFFS technology, besides packaging solutions that conserve raw varieties? valuable floor space. They are flexible and These types of machines are often used for can facilitate quick changeover and potato chips and other savory snack type increased uptime. products, as well as products such as French fries, and other similar Can we talk of a “one size fit all products” potato products. when referring to VFFS machines? VFFS machines are evolving to meet the How should your clients approach the VFFS expanding operational and marketing N packaging systems, in order to find the most challenges of packagers that use this type of appropriate for their business? What should equipment. The latest VFFS machines can Training is they look for? run a range of sizes. Smaller machines can essential to When searching for the right form, fill, seal handle film widths of approximately four to ensuring the there are several factors to consider: 21 inches; lareger machines can run from Machine frame construction – the packaging approximately seven to 31.5 inches; and the smooth machine frame is what supports and largest machines can deal with film widths of operation, stabilizes equipment, so depending on your 19.5 to 67 inches or more. changeover, application, stainless steel frames are ideal, One of the biggest advances is in bagger maintenance, providing unique advantages like high flexibility. Machines can offer an array of strength to weight ratio, no chipping or flake package styles, from traditional, simple etc. of any risk and corrosion resistance. Most frames pillow bags to more complex Doyen-style VFFS are bolted together, but if food safety is stand-up bags with reclosable zippers machine. important welded frames reduce the risk of that can be produced on continuous contaminants. The frame should be built to motion equipment. avoid the presence of hollow bodies and ingresses that can harbor pathogens. Please discuss the types of bags and bag Film tracking – Webs of flat films have a material most frequently used in the potato tendency to shift off center as they are being industry with the VFFS machines. drawn through a VFFS machine. Most The type of packaging material used in a modern VFFS machines solve this with typical potato chip bag is made up of automatic film tracking using sensors that multiple layer of polymer materials such as detect the edge of the film and automatically Biaxially Oriented Polypropylene (BOPP) adjusts the carriage to regain its center low-density polyethylene (LDPE), another within the packaging machine. middle layer of BOPP and other Machine noise level – Noise typically thermoplastic resins such as Syrlyn. Work indicates friction or vibration of moving continues by VFFS manufacturers to validate parts. While some noise is unavoidable, the handling and running of new sustainable look for machines with currently accepted materials, including recyclable, compostable decibel levels without the requiring and biodegradable structures. These thinner, additional noise guarding. more elastic materials can be challenging in 37 PB 2/2020 DOSSIER thus improving ROI. Food manufacturers, including potato processors, are seeking machine builders that can help them improve ROI.

How easy is it to control and operate such an equipment? Just like any other sophisticated piece of packaging equipment, proper operator and maintenance personnel training is essential to ensuring the smooth operation, changeover, maintenance, etc. of any VFFS machine.

What is the average yield that a VFFS can regard to critical temperature sensitivity, pack, when referring to potatoes and tension and web-handling, packaging potato products? aesthetics, etc. As the industry remains This really depends on the type of potato N focused on improved sustainability, product being packaged. packaging machinery builders and consumer These types product goods companies are committed to Is printing an optional component or do all of machines this challenge and we can expect continuous modern VFFS packaging machines have it are often advancements in the ability to run these as a default option? Do your clients ask for type of materials on VFFS. printing capabilities when purchasing used for such equipment? potato chips How energy and cost efficient are VFFS After the dancer, the film can travel through and other packaging machines? Also, what should the printing unit, if one is installed. Printers savory snack clients know about ROI? may be thermal or ink-jet. The printer places type Advances in VFFS technology includes dates/codes on the film, or registration reduced human effort, lower waste, reduced marks, graphics or logos on the film. products, as downtimes and stoppages, higher OEE and As the industry continues to navigate well as overall better sustainable operation. through the challenges posed by COVID-19, products Packaging machinery manufacturers are manufacturers and suppliers can visit such as supporting the needs of food processors PMMI’s COVID-19 resource page for helpful through this gradual, ongoing process and insights on ways to adapt and evolve. n French fries, upgrading tater tots and their systems other similar through potato backward products. compatibility and system design support so they can make the most of the new advances –

PB 38 DOSSIER 2/2020

CHIPS PACKAGING EQUIPMENT The Age of Digitalization

Potato market is broadly divided into fresh potato and processed potato products. tna packaging machines are widely used in packing processed potato products like potato chips, French fries and more. Within the processed potato snacks segment, the most popular style of packaging is a pillow bag using a VFFS packaging machine.

By Steve Burgess, general manager - Europe, tna solutions PB 40 DOSSIER 2/2020 he detrimental effect of efficiency rates. Maintenance and repairs are also plastic waste on carbon made simpler through IoT, as a fault can easily be emissions and marine life identified by the intuitive user interface (UI) and has been reported far and addressed quickly by staff. Beyond operational wide, with new headlines benefits, IoT can ease the burden admin jobs put on appearing on a regular staff, while also creating a training experience that is T basis. Considering the vast standardized, effective and fast. Through IoT, public attention, the topic employees can, for instance, access automatically is receiving, governments and businesses around the generated reports via tablets, or use a smartwatch world are pledging to reduce, and in some cases to manage issues along the supply chain. Eliminating even eliminate, plastic waste. Food manufacturers variations in training and ensuring that every new have an important role to play in creating a greener employee learns the same information in the same future for the planet and its inhabitants. The latest in way, can also have a positive impact on productivity. vertical form fill and seal (VFFS) technology, such as Looking ahead, we expect the next generation of the tna robag® series, can help brand owners meet smart technology to emerge and push the their sustainability goals. boundaries of what is thought possible. 4.0 technology is likely to enable even better SUSTAINABLE PACKAGING connectivity and communication throughout AND THE IMPACT OF PLASTIC businesses to achieve maximum productivity and profitability, as well as help brand owners reach their ON THE ENVIRONMENT sustainability goals. Although reducing waste is currently top of the agency, many brands are also moving towards using INTELLIGENT PACKAGING sustainable, fully bio-degradable alternatives to Smart packaging can be utilized by producers to plastic materials. In some markets, for instance, create longer-lasting goods, increase the traceability mushroom packaging has been developed as an of products and offer enhanced experiences for alternative to Styrofoam, and seaweed packaging is consumers. This category is split into active and N being praised as an alternative to film. Though intelligent packaging. While active packaging neither of these materials are yet in use on a broad interacts with the content of goods by releasing or scale, it is certainly something the industry needs to extracting certain substances into/from a product to As the be aware of, particularly packaging equipment prevent the growth of bacteria and fungi and inventor of providers, since VFFS systems should have the achieve benefits like longer shelf life, intelligent ability to run these alternative materials to meet vertical form packaging provides diagnostic functions. These brand owners’ requirements. Cellulose based bio- include indicators that monitor the condition of a fill and seal laminates and films are gaining popularity as a product, including its storage time, temperature and (VFFS) sustainable alternative to flexible films used in freshness, throughout the supply chain. Thanks to packaging. The performance of renewable and technology, these integrated sensors, retailers and consumers compostable resins and films has only recently can easily spot whether a critical limit has been tna has a rich reached a truly viable level. For example, cellulose exceeded. Intelligent packaging also helps producers legacy and film barrier performance has improved substantially track their products effectively for improved without compromising compostability and there are decades of traceability. A next generation marketing tool, this now metallized films to enhance the barrier in technology allows producers to incorporate sensors, experience in laminate solutions. Paper based packaging is also a such as bar codes or RFID chips, into packaging that the world of viable alternative. Other than these, there are many can be scanned with smartphones. Through a more innovations happening on bio-based food mobile app, consumers can access anything from packaging alternatives and soon will be popular at a prize draws to additional product information, like packaging. commercial level. origin or production conditions.

ON THE INTERNET OF THINGS WIDELY-USED MACHINERY The age of digitalization has introduced a new era; Most widely used packaging machinery for potatoes one where the latest technology, such as the and processed potato products is vertical form, fill Internet of Things (IoT) and smart packaging, is and seal packaging machine. As the inventor of the transforming how companies operate. These world’s first rotary, continuous motion, high-speed technological advances have the potential to VFFS system, tna’s robag® 3 series is founded on improve not only packaging efficiency, but also the three key principals: performance, flexibility and consumer experience. IoT can, for instance, help simplicity. And this is true for every one of our optimize packaging lines by ensuring optimal product developments. With a focus on connectivity. It ensures the various pieces of performance, we can help our customers deliver equipment in a packaging line communicate increased packaging speeds, reduced waste, greater effectively, allowing producers to design error-free efficiency, reliability and productivity. Meanwhile, operations with improved productivity and our principal of simplicity ensures that all our 41 PB 2/2020 DOSSIER and/or product’s sustainability credentials to the next level. The tna robag® is designed to increase productivity without investing more resources, such as time, energy and manpower, or introducing additional machines. Features include the patented former unload assist and auto-connect, which ensure the system is easy-to-use and maintain. With the smallest footprint on the market and its ability to help operators achieve energy savings, the tna robag® is an economically efficient and sustainable packaging machine that enables manufacturers to equipment is designed with ease of use in mind – achieve their overall equipment effectiveness goals from intuitive programming and operation to (OEE), while reducing the total cost of ownership simplified film systems for effortless film threading (TCO) and delivering one of the fastest returns on and stainless-steel construction for ease of cleaning. investment (ROI) in the industry. Finally, flexibility is a key attribute – particularly in the packaging arena. The ability to switch between INNOVATION AND different packaging types and formats quickly and HYGIENE IMPORTANCE easily is imperative for brand owners to be able to Plant hygiene is paramount to ensure compliance meet changing consumer demand while ensuring with local and international food safety regulations. minimum downtime between production runs. Implementing easy-to-clean equipment with few moving parts in which products can be trapped is CREATING SAVINGS crucial to uphold an effective and consistent Better informed than ever before, today’s hygiene regime that ensures food safety, without consumers show a heightened social consciousness causing prolonged production downtime. The tna and demand that the food economy employs robag® series has been created with these sustainable practices with minimal impact on the important considerations in mind - minimal moving planet. While sustainable operations might have parts and a hygienic design with quick wipe down been a ‘nice to have’ in the past, they are now an stainless-steel surfaces ensure equipment can be 250 expectation. Achieving savings in energy and time cleaned rapidly when switching from one packaging and reducing waste are, as result, becoming run to the next. This allows manufacturers to bags of chips increasingly important in the food industry. Vertical eliminate the risk of cross contamination and uphold per minute form fill and seal (VFFS) technology can support food safety standards. tna is known for pioneering brand owners in meeting their sustainability goals. and setting benchmarks in the VFFS category where can be These packaging systems incorporate power saving our robag 3 range has proven credibility and global packaged software, such as ‘stand by time’, to reduce carbon installed base. This legendary range has evolved to using the footprint and energy usage. For instance, on its current tna robag® FX 3ci generation where it average, a production line containing fifteen (tna delivers ultra-high speeds up to 250 bags per latest robag®) packaging systems, of which ten are on minute using rotary triple, double, single or flat jaw technology. standby per day, equates to an approximate yearly configurations to package a variety of bag types. electricity saving of 27,000-36,000 KWh. The result The tna robag® delivers one of the fastest speeds is a reduction of 29,500-38,900 kilograms in CO2 on the market and at the same time reduces reject emissions over the same period. VFFS systems can rates, achieving greater than 95% efficiency and also be customized to meet producers’ exacting lowering wastage below 0.5%. tna robag® FX 3 is requirements. By incorporating single serration jaws, well suited for potatoes and processed potato for example, manufacturers can increase packaging snacks and many other applications. tna continues throughput and improve performance due to the to help their customers to achieve their productivity feature’s smaller profile, which requires less jaw and efficiency targets through not only the heat, and faster seal time. This type of equipment packaging machines but also by designing and can successfully reduce film consumption by supplying complete solutions. n reducing the film length required per bag, too. Providing major film savings due to their smaller seal area, the single serration jaw also allows an increase in bag volume while maintaining the same bag length. This innovative feature has helped numerous food manufacturers successfully reduce the consumption of biaxially oriented polypropylene (BOPP) film, which while recyclable, is non- biodegradable. The tna robag® series can, for instance, supports producers in reducing product waste to levels as low as 0.5%, elevating the brand PB 42 DOSSIER 2/2020 POTATO PROCESSING INTERNATIONAL 2020 Feature Planning JANUARY/FEBRUARY MARCH/APRIL 1 Ad closing 10.01/Publishing 24.01 2 Ad closing 13.03/Publishing 30.03 FRUIT LOGISTICA SPECIAL - Key Exhibitors Road Map and Event Agenda Processes Processes Drying and Dehydrating Pre-cleaning, Washing, De-stoning Sorting, Blanching Cutting, Peeling, Slicing Process Monitoring Transportation, Product Handling Expert View Expert View The Optical Sorting Revolution Cutting it to Perfection Advancements in Drying Technologies Automatic Defect Removers Used in Potato Processing Spotlight Spotlight Robotization, IoT and Industry 4.0 in Packaging Potato Varieties for French Fries and Chips Markets Markets Eastern Europe Western Europe Products Products Classic Chips – Consumers’ Favorites French Fries Ingredients Storage Special Batters, Coatings Store Preparation and Hygiene Storage Special Drying and Ventilation Integrated Storage Management Platforms Energy Efficiency in Storage Trade shows: LAMMA UK, Potato Expo USA, Global Potato Conclave (), International Potato Technology Expo 2020 (Canada)

MAY/JUNE JULY/AUGUST 3 Ad closing 15.05/Publishing 03.06 4 Ad closing 10.07/Publishing 27.07 Processes Processes Frying and Cooking Conveying Systems and Belts Oil Filtration, De-fattening, Filtering Cooling and Freezing Expert View Forming and Extrusion The Future of Modern Frying Equipment Expert View Pulsed Electric Field Cutting it to Perfection Spotlight Traceability and Track & Trace Systems in Processing The Latest Reports on Acrylamide VFFS Packaging Innovation Markets Spotlight The US and Canada Weather and Its Effects on Potato Crops Products Markets Flakes, Pellets and Mashed Potatoes Asia-Pacific Ingredients Products Best Frying Oils Extruded, Pasteurized and Formed Potato-based Snacks Storage Special Ingredients Humidity and Condensation Control Reduction and Health Cooling and Freezing Storage Special

Heating in Storage Facilities Trade shows: Monitoring and Quality Control Starch Expo (Shanghai), European Association for Potato Research Conference (Poland) Trade shows: Potato Association of America Annual Meeting, Potato Demo Day (Netherlands), Europatat Congress

SEPTEMBER/OCTOBER NOVEMBER/DECEMBER 5 Ad closing 28.09/Publishing 12.10 6 Ad closing 13.11/Publishing 03.12 INTERPOM PRIMEURS SPECIAL - Key Exhibitors Road Map & Event Agenda Processes Processes Coating, Flavoring, Seasoning Batch Frying Equipment Conveyors and Conveying Systems Optical Sorting Innovation Turnkey Projects Expert View Expert View Improvements and Advancements in Batch Frying Equipment Complete Lines for Processing Chips Frying Equipment: Investment and ROI Innovative Conveyors for Raw and Processed Potatoes Spotlight Spotlight Food Safety Regulations for Potato Processing Plants Saving Water, Energy, Oil during Potato Processing Cleaning and Sanitation Updates Potato Processing Equipment - Key Suppliers Guide Markets Markets South America Global Market Predictions for 2021 Products Products Batch Fried Chips - The Health Trend and Its Influence on Consumers The Future of Potato Snacks 2021 Ingredients Markets Flavors and Seasonings for Chips and Fries Processed Potatoes Global Market Trends 2020 Storage Special Storage Special Latest Refrigeration Technologies Storage Disease Control Sprout Suppressants in Storage Cleaning and Sanitation Updates

Trade shows: Potato Europe, Pack Expo Trade shows: Anuga FoodTec 2021 CONVEYING SYSTEMS Heavy Duty Construction Is an Important Criterion

Conveyors are ubiquitous in potato processing plants, from raw receiving to packaging and all points in between, so they have a tremendous impact on operations. Designs that maximize sanitation and reliability, minimize spillage, effectively feed and collect product before and after other processing machines, all help streamline production lines.

By Jim Ruff, vice president, Process Systems & Integrated Solutions at Key Technology

ll conveying systems that of the line, heavy duty construction is one of are designed to be used the most important criteria, while later in the in a potato processing line, sanitation becomes very important too. plant need to be heavy duty to handle the load WHAT PROCESSORS CHOOSE A of potatoes/potato While belt conveyors are best when a products and to significant change in elevation is needed, accommodate the potato processors prefer vibratory conveyors extremely long production cycles. At the front like our Iso-Flo® and Impulse® shakers PB 44 DOSSIER 2/2020 elsewhere on their processing and packaging higher throughputs, wider conveyors are lines because they offer an inherently more needed, which require careful design analysis sanitary design and reduced maintenance. so the added stress doesn’t push conveyors Compared to belt conveyors, vibratory beyond their structural limits. At Key, we’re conveyors are easier to clean and feature more able to adapt our versatile Iso-Flo vibratory robust designs and minimal wear parts that conveyors and leverage sophisticated help maximize reliability and reduce product modeling tools to design vibratory conveyors leakage, spillage and carryback. that meet today’s highest throughput At raw receiving, heavy-duty vibratory shakers requirements. Compared to belt conveyors, convey, spread, collect, align and distribute vibratory shakers are inherently low energy whole potatoes. Elsewhere, lighter-duty and high capacity, while they also help vibratory systems handle wet and frozen minimize water use and labor. potato products. They spread and feed peelers, Our Iso-Flo shakers and other vibratory cutters, sorters, blanchers, dryers, battering conveyors work in conjunction with different systems, fryers, freezers and rotary scale heads types of digital and analog sensors and systems, to maximize the efficiency of those systems. including weigh belts, load cells and product They are also used to collect product from height sensors that transmit data to the control processing equipment, where minimizing drop system about product flowing through the line. reduces product damage. Equipped with The system collects and analyzes sensor data to screens, potato processors use vibratory control the line and optimize efficiency while conveyors to dewater, de-oil, grade product maintaining the ideal product quality and easing N and remove fines, shorts and other small, operations. On a sophisticated line that’s fully unwanted particles. integrated, data collected by the sensors on At Key, we’re Moreover, vibratory conveyors are enormously one machine automatically triggers all the committed to versatile. They can be designed to spread and necessary adjustments to other machines on continuously feed peelers, cutters, sorters, blanchers, dryers, the line without human intervention. For battering systems, fryers, freezers and rotary example, if downstream equipment sends data advancing scale heads to maximize the efficiency of those about changes to product flow, it can trigger potato systems. Equipped with screens, vibratory upstream gates or diverters on distribution processing conveyors can be designed to dewater, de-oil, shakers to control feed rates. Integrating the technology, grade product and remove fines, shorts and line with a plant-wide network, such as a so we’re other small, unwanted particles. To maximize SCADA or MES system, enables processors to versatility, they can be designed with variable monitor and control the entire line from one always flow capabilities, which are especially beneficial location inside the plant as well as remotely on challenging on packaging lines. their smartphones and other devices. ourselves – In conclusion, sanitation is hugely important in ENERGY SAVINGS improving potato processing plants, especially on the reliability and AND OTHER CHALLENGES production line after the final ‘kill step’ such as In general, the conveying challenges potato blanching or frying that eradicates deadly hygiene are processors are always working on include pathogens. Of course, sanitary designs help two common improving reliability and maintenance, protect food safety at the same time they ease areas of enhancing sanitation and ease of cleaning, cleaning to reduce labor. At Key, we’re focus. increasing throughputs and maximizing the committed to continuously advancing potato performance of each application. At Key, we processing technology, so we’re always work very closely with our customers to challenging ourselves – improving reliability and constantly analyze the challenges they face and hygiene are two common areas of focus. To create new solutions. This strategy fuels advance sanitation, we eliminate or minimize continuous improvement and reflects our metal-to-metal overlaps, provide 100 percent commitment to maintain our leadership welded seams wherever possible, feature position. Our vibratory conveyors have always removable parts if needed, ease access for been recognized for superior sanitation, cleaning and offer several different finishing reliability and performance. By advancing the standards that are appropriate for various technology, we stay at the forefront. To ensure locations in the line. As a technology leader, we fast-moving production rates, potato view every design as an opportunity to solve a processors are installing wider freezers and processing challenge and differentiate our dryers that increase capacities. To match these solutions from others. n 45 PB 2/2020 DOSSIER f

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