Solutions by food

Choose the food you want to process.

Start with the finished food and raw material. Each application page shows a typical process, key project questions and related equipment.

Application library

Find the closest food application.

These pages are starting points. Final configuration depends on samples, output, utilities, layout, automation and local requirements.

Start with potato condition, target slice, finished texture and required output before selecting preparation, frying and packing modules.

Configure washing, cutting, blanching, par-frying and freezing around the intended fry size and cold-chain target.

Match washing, trimming, cutting and surface-water removal to the material, sanitation target and required finished state.

Select batch or continuous frying by product behaviour, frying time, oil management, output and downstream seasoning or packing.

Drying-line selection starts with initial moisture, final moisture, material thickness, heat source and production rhythm.

Configure impurity removal, roasting, cooling and seasoning around material density, roast profile, heating method and pack format.

Freezing equipment depends on product size, input temperature, target core temperature, refrigeration support and cold-chain handling.

Before configuration

Share confirmed information where available and mark anything not yet decided. Technical personnel still need to review the final scope.

Raw material, finished form, dimensions, texture and food-contact needs.

Required kg/h or tons/day, shifts, operating rhythm and automation target.

Layout, electricity, heating, water, refrigeration and installation conditions.

Purchase schedule, budget range, destination and service expectation.

Not sure where to start?