Industrial production and potato processing equipment

Potato processing is a large industry that caters to various end products, from chips over fries to wedges. Preparations and potato processing equipment in the early stages do not differ depending on the final product. Namely, once they reach the factory, potatoes must be washed from soil residues and debris before being peeled in a rotating drum with rough surfaces to remove the skin.

Peeled potatoes pass along a conveyor belt to be visually inspected and removed if substandard, and only the best quality potatoes are sliced in a potato wedges cutting machine to achieve the desired size and shape. The raw potato wedges are blanched, which plays a a vital role in color, texture, shortening find time, and enzyme inactivation.

The dried wedges are then seasoned as desired, for instance, with salt, pepper, paprika, garlic powder, etc., in a rotating flavor drum, as well as partially cooked before cooling and freezing at -18°C. Finally, the frozen wedges are bagged by an automatic food packing machine.

Finally, baked wedges might be the healthiest option as oven baking tends to preserve nutrients and filter out the bad ones, in addition to requiring no oil at all. Prepared wedges are placed on baking trays before being inserted into large industrial ovens.

Times flies when potato fries: deep-frying as a cooking method

A healthier deep frying process? Yep, it’s possible!

Due to diet trends, food industries must find a way to make their beloved deep-fry products healthier. One option is to swap traditionally used oils with healthier and more environment-friendly alternatives such as rapeseed, cottonseed, and coconut oils. It is crucial to filter and change oil frequently to avoid burnt debris. Furthermore, the ideal oil temperature is between 176–190°C, as it cooks the potato’s surface instantly, preventing further penetration of fats. In addition, manufacturers use pre-processing as a way to minimize unhealthy fat absorption during deep-frying, such as blanching and hot washing or PEF (Pulsed Electric Field) technology to reduce sugar before frying. Moreover, alternative cooking methods such as multi-stage or vacuum frying that rely on low-temperature and low-pressure conditions are another possible solution for healthier deep-frying, as the low temperatures preserve heat-sensitive nutrients and oil does not breaks down into its carcinogenic components.