Complete systems for coated fries and other cut potato products

In today’s potato product industry, coatings enhance items like french fries and wedges to create desirable textures and flavors. At Rosenqvists Food Technologies, our batter mixer and enrober system are designed to ensure uniform coating coverage on each product before frying, achieving the high-quality finish customers expect.

The process begins with the Rosenqvists Batter Mixer, which precisely controls the batter’s viscosity and temperature. Once the coating reaches the ideal consistency, it’s transferred to a circulation tank and then pumped to the enrober.

Before entering the coating stage, cut potatoes pass through an aligning shaker, ensuring they are evenly spaced to allow full-width coating application in the Rosenqvists Enrober. Excess coating is removed using air blowers, with setting conveyors allowing precise control, which keeps production areas cleaner and reduces batter waste.

Our Double Frying System features the lowest oil volume in the industry, promoting rapid oil turnover for fresh, waste-free frying. During the initial frying stage, our system maintains single-layer product placement to prevent the batter from forming lumps or causing products to stick together. The adjustable infeed belt facilitates this separation, allowing each product to fry individually.

Once the coating is set in the first fryer, we reduce speed in the second fryer to handle a larger product volume. This two-step approach ensures even frying and a smooth, continuous flow of products to subsequent processing stages.

For more insights into effective frying techniques for both classic and coated french fries and other potato products, read our article Fantastic Frying of French Fries – 4 Key Factors to Succeed.