Complete systems for coated fries and other cut potato products
Coated French Fries
Coating is applied to create desired product characteristics in today´s potato products, for example French Fries or Wedges. When we designed our batter mixer and enrober for coated products, we knew that the ideal of such a system was to ensure an even coverage of coating on each individual product before frying. This is exactly what we have accomplished.
The coating is mixed in Rosenqvists Batter Mixer, which controls the viscosity and temperature of the batter. When the coating has reached desired viscosity and temperature, it is pumped to a circulation tank and from there it is pumped to the enrober.
Before the cut potato products are entering the coating process, they are separated from each other in an aligning shaker, so that the full width of the Rosenqvists Enrober applies batter effectively. Since the products are separated, we can ensure that each individual product gets an even coverage of batter. Of course, it is possible to set an overflow or submerged configurations to match various product specifications.
Since excess of coating may reduce the quality of the finished product and shorten the life of the frying oil, the last stage of the enrober has a dryer to blow off any excess of coating, before entering the drip-off-belts. To further ensure that the desired amount of coating is on the product when it enters the fryers, four additional air blowers are installed on the drip-off-belts.
Crucial for the first frying step is to fry each product separately, so the batter does not create lumps or products stick to each other. This is made possible with our adjustable infeed belt and by maintaining a single product layer. When coating has been set in the first frying step, speed is lowered in the second fryer to process a larger volume of product. This results in an even, maximized flow of products fed to the next step in the process.
Rosenqvists Double Frying System has the lowest volume of oil compared to any system on the market today. This ensures the quickest oil turnover rate, resulting in no oil waste – only continuous dosage of fresh oil to the process. Both fryers have Teflon scrapers integrated in the fryer belt, cleaning the bottom of the pan every 15-30 seconds. With our full flow oil filter, a cyclone filter and fine filter system, we can remove all particles from the oil. This provides an optimized oil management, with the lowest oil volume in the frying system on the market, with zero oil waste. Read more about the frying technology for classic and coated French Fries, and other cut potato products, in our article Fantastic Frying of French Fries – 4 Key Factors to Succeed.
The processing steps
Aligning infeed shaker: The specially designed infeed shaker ensures that each product is separated before entering the batter applicator.
Batter mixer: The coating is mixed in the batter mixer, which controls the viscosity and temperature of the batter. The batter is pumped to a circulation tank and from there, it is pumped to the applicator/enrober.
Batter applicator/enrober: The batter applicator handles both thin clear coatings and thick seasoned coatings with high viscosity. The over flow or submerger configurations can be selected to match your product specification. With separated products, we can ensure that each individual product gets an even coverage of batter.
Settling conveyor: During the transfer on the settling conveyor some batter are dripped of and collected for re-usage. During this transfer, the batter have time to settle before entering the first stage fryer.
Fryer infeed belt: The infeed belt optimize the feeding of the singulated fries into the first fryer. The nose is adjustable to ensure the correct feeding into the oil.