23 November, 2022

Hope to see you at Interpom 2022!

We look forward to meet you at Interpom 2022. The show takes place in Kortrijk, Belgium between November 27-29. Come and talk to us about possibilities for drying, coating and frying of french fries or potato speciailities. We will be in booth 164.
Best regards,
Stefan BjörkFredrik RönnbergDries De Block and Fredrik Edlind – the team from Rosenqvists Food Technologies

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3 November, 2022

Welcome to Gulfood Manufacturing!

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

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R-News: See you at Interpom!

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

Latest news

12 July, 2022

Reflections from Snackex Hamburg

It was a great experience to see the whole snacks industry gathered again. Two intensive days in Hamburg full of many interesting meetings are behind us. I would like to thank European Snacks Association for organizing the event, I know it has been challenging over the years with pandemic.

Snackex is concentrated on savory snacks and gives us a chance for information and inspiration over just two days. This time, we travel back to Sweden after learning a lot. Fascinating to see the development for snack pellets in terms of new ingredients. Especially encouraging to see interest in developing tailor-made snack pellets for the RoastR, using salt as heating media in processing. For us at Rosenqvists Food Technologies, it gives us an extra boost to see the curiosity for this new technology where you can process snack pellets without oil. Rewarding to be part of the program at the knowledge center where we presented a study comparing fried snack pellets with roasted snack pellets. Thanks to everyone attending our presentation!

Also at the show, we could see the progress made for cutting potato chip slices faster and better. We found out more about the pulse electric field technology. Walking around, we tasted snack flavours from all over the world. My own personal favorite being Chili Verde.

A strong conclusion of our team is the focus on process optimization. With energy and vegetable oil prices being a worry for snack producers it is logical for our clients to do everything they can to save energy, preserve oil quality, re-use water, adjust production schedules and all other factors to optimize the process.

We were delighted to see the interest from visitors taking part of our competition inspired by the multi-zone chips fryer. Guessing the right temperature profile and frying time of a specific potato chip turned out to be quite a challenge. The product sample in the competition was fried over five different zones starting from a 180°C oil inlet temperature. The fryer reduces temperature to 155°C. In the following two zones, the fryer pushes the temperature up to 160°C and in the final zones a gradual decrease down to 152°C. The frying time in the fryer was 225 seconds. In the end it was Lennart Broeer from Lorenz in Germany who made the best guess. We will send him the Garmin Activity Watch as the first price in the competition, congratulations!

Returning to our day jobs improving the possibilities for you as a snack producer, we feel energized and motivated. We will continue to do our best to support you. We look forward to seeing you again in Stockholm, Sweden, where the next Snackex will be organized.

Stefan Björk

Get in touch

Stefan Björk

Managing Director

+46766498705 stefan.bjork@rosenqvists.com

Latest news

27 June, 2022

Upgrades to the Star Wheel Fryer

The star wheel fryer used for snack pellets is an efficient system offering unparalleled oil turn over rate. With a new infeed and a possible option for additional oil turbulence you can rest assure that even the most difficult snack pellets can be fried with excellent result.

The concept with the new infeed section makes sure that the snack pellet lands directly into the hot oil compartment. We have improved the distribution into the frying compartment minimizing the risk of pellets sticking to each other or getting stuck on fryer walls. Inside the fryer, we have also improved the star wheel with additional perforated holes improving oil flow. Even for challenging 3D shaped pellets, the frying performance is spotless.

A practical aspect of the new infeed design is that your current star wheel fryer can easily be upgraded. No need for you to purchase a new fryer to utilize this latest upgrade. The customer service team from Rosenqvists Food Technologies can plan and offer an upgrade kit for you. The upgrade is done at site using only one day of work. If you, for some reason, would like to go back to the traditional infeed, you can switch back with a quick change.

The latest design changes also include an additional oil turbulence, SPOT. The oil turbulence is used as an extra boost for the hot oil to reach all cavities of the snack pellet. For most shapes of snack pellets the oil turbulence is not needed and the design feature is therefore only offered as an option. The SPOT oil turbulence can be installed on new as well as already installed star wheel fryers.

The latest upgrades to the star wheel fryer is developed in close cooperation with a client and a pellet supplier. We thank them for providing valuable feed-back to our design team and allowing us to test new feature in their daily operation.

Contact Customer Service to get more information and offer for your upgrade to the star wheel fryer.

Get in touch

Patrik Kjell

Customer Service – Sales

+46766498706 patrik.kjell@rosenqvists.com

Latest news

5 May, 2022

The smart and efficient 3-step slice washer

The 3-step slice washing system is used in potato-chip production industry to wash away surface starch from potato slices after cutting. With the latest development by Rosenqvists Food Technologies, the system is further developed, offering some unique features. In this article, Magnus Kalling, the R&D Manager at Rosenqvists Food Technologies, summarizes the reasons for washing potato slices and explain why the 3-step slice washing system is such an efficient system.

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30 March, 2022

Six tips to optimize water usage when producing potato chips

Water is used to produce high-quality potato chips for many good reasons. But water is a scarce resource and producers of chips are working hard to minimize the usage of water. What can you do to optimize the usage of water? In a new article, our project manager, Richard Rosenquist, explain why water is needed in your production and the six best tips for optimal water usage. 

The team of project managers at Rosenqvists Food Technologies is an important part of the communication we have with clients. They act as a speaking partner and advisor for all factors influencing the process. Richard Rosenquist has worked as project manager for some years now and we are glad he could share some insight for water management. 

Water is an important investment for a long production cycle. By reading the article, you can learn where water is used and why, some insight about our efficient slice washing system and study our six best tips for optimizing water usage. The six best tips are: 

  1. Clean the potato at intake 
  2. Re-use the water from slice washing and peeling 
  3. Utilize the waste stream from peeling and slice washing 
  4. Monitor water usage for blanching 
  5. Stop and clean as few times as possible 
  6. Re-use energy from the frying system to heat up water 

Latest news

3 March, 2022

Introducing Inspection Service – your tool for operational reliability

Inspection Service is the service for optimizing the process giving you peace of mind. It is an investment for improvements based on partnership between the customer service team from Rosenqvists Food Technologies and your maintenance team.

During the inspection service, we study the processing line in operation as well as reviewing it during production stand-still. Our technician inspects and documents, we are not dismantling or repairing any machinery during inspection service. With this information and a discussion with your maintenance team, we prepare a report with recommended actions for future maintenance.

Even if we can’t guarantee that breakdowns won’t happen, we can at least minimize the risk for unnecessary production stops.

Latest news

28 January, 2022

Proud sponsor of Team Rynkeby

Happy to share that we are again sponsoring the important charity event Team Rynkeby. The cyclists are collecting funds to be used for research against child cancer. At Rosenqvists Food Technologies, we are proud to support this initiative. We wish the cycle team of 2022 all the best on your adventures towards Paris!

Latest news

13 December, 2021

Design Improvements for the Continuous Oil Drum Filter

The continuous oil drum filter is a true work horse in processing lines from Rosenqvists Food Technologies. It is used in all frying systems we design for potato chips, French fries and potato specialities. We met up with design engineer, Mikael Larsson, to find out more about why the filter is such a smart machine and what has happened since 1974 when the first drum filter was built.

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