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P O TAT O C H I P S

P R O C E S S I N G L I N E

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SL IC E W A SH ER

Cleaner potato slices

Minimal water consumption

No product breakage

ZONE B L A NC H ER

Uniorm treatment o each slice

Less energy consumption

Accurate blanching time

MUL TI - ZONE F RYER

Low total oil volume

Precise oil low

Optimal product lexibility

PA S S I O N f O R P O T AT O C H I P S

Developing and designing potato chips l ines or more than 40 years

Rosenqvists Food Technologies has extensive knowledge o the

potato as raw mater ia l and how to design an e ect ive process.

We combine the la test technologies using computer s imulat ion

programs and bui ld e ic ient and re l iable process equipment .

We take responsib i l i ty or design, manuacture and insta l la t ion.

We wi l l commission the l ine and make sure that your sta get

proessiona l tra ining in maintenance and process control .

ROLANd

HARALdSSON

R & D Manager

Our strength is in our core

competence: process l ines or

the product ion o ch ips .

By customising our systems, we

create the r ight condi t ions or you

to succeed with your business.

Let our competence be your success.

Q u A L I T y

G u A R A N T E E d

STEP 1 : PREPA RA TIONPotatoes are destoned and

washed in the Rosenqvists

Vert ical Screw Destoner.

For more di icult soi l condit ions,

we recommend our Cyclone

Destoner. The Continuous

Abrasive Peeler peels the

potatoes gently with an even

and accurate result.

S T E P 2 : SL IC E W A SH INgAter sl ic ing, the starch on the surace o the

sl ices needs to be washed away.

The Rosenqvists S l ice Washer uses minimum

amount o water to gently c lean the potato

sl ices. Small potato part ic les are e ective ly

removed rom the product low.

STEP 3 : B L A NC H INgI your raw mater ia l contains higher levels o

sugar, the blancher wil l leak out/reduce the

sugar level so that a golden chip can st i l l be

produced. The unique Zone Blancher separates

every single sl ice or optimum and even

blanching result. The temperature, set in three

zones and the paddle belt assure a control led

and exact b lanching e ect. The bottom belt

design a l lows to run the blancher without

water when processing chips o low-sugar

level potatoes.

STEP 4 : MUL TI- ZONE F RYINgThe cr it ica l phase in the potato chip process is

the ry ing phase. With control led oi l lows and

Mult i-Zone design, the Rosenqvists ry ing

system wil l be ry ing the potato sl ices

to perect texture, b ite and colour.

Low tota l oi l volume, specia l design hood, etc.

guarantees the best ina l product quality.

T H E P R O C E S S

d O y O u H A v E

S P E C I A L

R E Q u I R E m E N T Sf O R y O u R

P O T AT O C H I P S ?

Are you planning to produce batch

style chips, low at chips or ry chips

o other raw material than potatoes, or do

you want us to test i your potatoes are

suitable or a potato chips production?

Please contact us.

W W W . R O S EN q v I S TS . C O M

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Rosenqvists Food Technologies Gringelsta dsvgen 360

SE 291 97 Grds Kpinge Sweden T: +46 44 590 58 00

Process experts with a passion or

smart solutions that increase your proft.

We supply:

POTATO C HIPS LIN ES

P E L L E T S F R Y I N g L I N E S

S P E C I A L S N A C k F R Y E R S

W W W . R O S E N q v I S T S . C O M

I T S A L L A b O u T

G R E AT I d E A S A N d

P E O P L E w H O m A k E

T H E m C O m E T R u E