Dear Friend,

Producing potato chips or french fries requires a substantial amount of energy. Yes, we are the first to confirm this statement. There is nothing we can do about this physical fact. However, we can influence that energy is used efficiently and we can also guide you in steps to save energy.

In this newsletter you can read more about our best tips to save energy if you are producing potato chips, review water usage in a chips line but also a look inside our workshop where the machines are built for  Rosenqvists Food Technologies.

We follow our clients strive to achieve an efficient production process and try our best to support with advice. It is impressive to learn about your initiatives to save water, recover energy from frying systems, turning waste stream into bio-energy and many more initiatives. It is clear for us at Rosenqvists Food Technologies that the potato processing industry is determined to improve reducing the carbon footprint and environmental impact as much as possible. Efficiency improvements are important from an economic standpoint, but are essential in developing our industry to a sustainable and positive view in the society. After all, we want to continue to enjoy potato chips, snacks, fried peanuts, crispy french fries or a golden hash brown for breakfast.

Kind regards,

Stefan Björk, Managing Director

Dear Friend,

This past year has been eventful for us at Rosenqvists Food Technologies. When I think about the projects, we have been supporting in 2022, I am especially satisfied of how much we have learned together with you, our clients and partners. The important improvement in our solutions is realized thanks to relevant interaction with you and thanks to committed team members in our company. I am thankful for this important collaboration. A few special memories from the achievements during the past year are:

• A completed re-design of the star wheel fryer for snack pellets.
• Studies and training in how to optimize the production of potato chips. There are still so much to master regarding energy efficiency, water usage and, of course, product development.
• Verification of the performance of the new drying system for french fries. Performance, ability to clean and energy consumption means lower production cost and longer production hours for our clients.
• Validation that our frying system for potato specialities offers unique benefits in terms of oil volume and oil flow.
• The processing line for coated french fries is updated to allow for easier cleaning.

I don’t know exactly what the coming year has to offer us, but my expectations are high. The discussions we currently have for future projects tells me that the food industry has a positive view of the future. We are in for an exciting year. I look forward to diving in deeper into new heat supply sources for potato chips, to develop and prepare new solutions for preparing french fries into further processing and for a re-design of the biggest star wheel fryer for pellets offering even better oil turn-over rate. We have a lot going in terms of development. Still, the most rewarding satisfaction I experience is when I see some our machines in action in your production site, doing its job, hour after hour, day after day.

Thank you for your trust and business during the year, it means a lot. I wish you some nice days over Christmas and New Years!

Kind regards,

Stefan Björk, Managing Director Rosenqvists Food Technologies

Gulfood Manufacturing is waiting around the corner set up in Dubai during November 8-10, 2022. As previous years, Rosenqvists Food Technologies will be waiting for you in the booth of our agent Kaydee Food Processing Solutions. It is in hall 3, stand number D3-18.

We look forward to discussing your plans for production of potato chips, snacks, french fries or peanuts.

Greetings!

Kamel Hamade and Jörgen Andersson

Area Sales Managers

Rosenqvists Food Technologies

Dear Friend,

In this newsletter, we share information about a new speciality frying system for the vegetarian customer segment, frying peanuts without wasting oil and a reminder to plan for Interpom in November.

We continue our work to increase efficiency in your production. It is important for everyone to adjust to an uncertain energy situation and high cost situation for raw materials. We are pleased with the important design choices we have done over the years, choices focusing on low oil volumes, preserving oil quality, saving water and minimizing use of energy.

We learn new things every day. For example, how much energy can be saved by insulating the fryer hood for potato chips or energy savings when removing one percentage more of the surface water of chips slices or french fries before frying.

We hope to see you at the Interpom show in Kortrijk, Belgium on November 27-29!

Greetings,

Stefan Björk, Managing Director