P O TAT O C H I P SP R O C E S S I N G L I N E

S L I C E W A S H E R Cleaner potato slices• 

Minimal water consumption• 

No product breakage• 

Z O N E B L A N C H E RUniform treatment of each slice• 

Less energy consumption• 

Accurate blanching time• 

M U LT I - Z O N E F R Y E R Low total oil volume• 

Precise oil flow• 

Optimal product flexibility• 

PA S S I O N f O R P O TAT O C H I P S

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

Rosenqvists Food Technologies has extensive knowledge of the

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

We combine the latest technologies us ing computer s imulat ion

programs and bui ld eff ic ient and re l iab le process equipment.

We take responsib i l i ty for design, manufacture and insta l lat ion.

We wi l l commiss ion the l ine and make sure that your staff get

profess ional t ra in ing in maintenance and process contro l .

ROLANd HARALdSSON

R & D Manager

Our strength is in our core competence: process l ines for

the product ion of ch ips. By customis ing our systems, we

create the r ight condi t ions for you to succeed with your business.

Let our competence be your success.

Q u A L I T yG u A R A N T E E d

S T E P 1 : P R E PA R AT I O NPotatoes are destoned and

washed in the Rosenqvists

Vert ica l Screw Destoner.

For more d i ff icu l t so i l condi t ions,

we recommend our Cyclone

Destoner. The Cont inuous

Abras ive Peeler peels the

potatoes gent ly wi th an even

and accurate resul t .

S T E P 2 : S L I C E W A S H I N gAfter s l ic ing, the starch on the sur face of the

s l ices needs to be washed away.

The Rosenqvists Sl ice Washer uses min imum

amount of water to gent ly c lean the potato

s l ices. Smal l potato part ic les are effect ive ly

removed f rom the product f low.

S T E P 3 : B L A N C H I N gI f your raw mater ia l conta ins h igher leve ls of

sugar, the b lancher wi l l leak out/reduce the

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

produced. The unique Zone Blancher separates

every s ingle s l ice for opt imum and even

b lanching resul t . The temperature, set in three

zones and the paddle bel t assure a contro l led

and exact b lanching effect . The bottom bel t

des ign a l lows to run the b lancher wi thout

water when processing chips of low-sugar

leve l potatoes.

S T E P 4 : M U LT I - Z O N E F R Y I N gThe cr i t ica l phase in the potato chip process is

the f ry ing phase. W ith contro l led o i l f lows and

Mult i -Zone design, the Rosenqvists f ry ing

system wi l l be f ry ing the potato s l ices

to per fect texture, b i te and colour.

Low tota l o i l vo lume, specia l des ign hood, etc.

guarantees the best f ina l product qual i ty.

T H E P R O C E S S

d O y O u H Av E

S P E C I A L

R E Q u I R E m E N T S

f O R y O u R

P O TAT O C H I P S ?

Are you planning to produce batch style chips, low fat chips or fry chips

of other raw material than potatoes, or do you want us to test if your potatoes are suitable for a potato chips production?

Please contact us.

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

Rosenqvists Food Technologies  •  Gringelstadsvägen 360SE 291 97 Gärds Köpinge  •  Sweden  •  T: +46 44 590 58 00

Process experts with a passion for

smart solutions that increase your profit.

We supply:

P O TAT O C H I P S L I N E S

P E L L ET 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