Naytrix Foodtek Pvt. Ltd.

Preparation - As potatoes are received, they are sorted and pre-graded to correspond with the type of French fry to be produced. Potatoes then enter the line and pass through the destoner and washing process, before being peeled.

Steam Peeling And Inspection - After steam peeling, the de skinner removes and collects the peel waste, and the potatoes are then washed clean prior to being inspected and transported to the cutting process.

Cutting - The cutting process is performed by either a hydro-cutting or mechanical cutting system. These machines cut the potato into stripscrinkle d or straight, to the desired size, and then pass the strips through equipment that removes slivers and nubbins.

Blanching - The potato strip then passes through a blanching system, consisting of two or more screw blanchers. Here the strips are gelatinized and the sugar levels reduced, then they go through the SAPP-dipping belt, before being pre-dried.

Drying - During the drying process (which is optional for smaller lines), the moisture content is reduced, and the strips are now ready for the frying process, where the final texture and color are achieved. Before entering the fryer the French fries are transported on the Equilibration belt to get an even moisture content.

Multizone Frying - With controlled oil flows together with the Multizonedesign and the belt return outside the fryer, Rosenqvist's frying system will give you the best tools to achieve the desired texture and color. After frying, the French fries will pass a defatting step. For coated fries and other potato products, a batter and pre-frying the step is added before the normal frying system.

Freezing and Packing - After the defatting step, the golden French fries will enter the freezer, on their way to the packaging system. The line can also be equipped with a pre-cooler installed before the freeze.

Preparation - As potatoes are received, they are sorted and pre-graded to correspond with the type of French fry to be produced. Potatoes then enter the line and pass through the destoner and washing process, before being peeled.

Steam Peeling And Inspection - After steam peeling, the de skinner removes and collects the peel waste, and the potatoes are then washed clean prior to being inspected and transported to the cutting process.

Cutting - The cutting process is performed by either a hydro-cutting or mechanical cutting system. These machines cut the potato into stripscrinkle d or straight, to the desired size, and then pass the strips through equipment that removes slivers and nubbins.

Blanching - The potato strip then passes through a blanching system, consisting of two or more screw blanchers. Here the strips are gelatinized and the sugar levels reduced, then they go through the SAPP-dipping belt, before being pre-dried.

Drying - During the drying process (which is optional for smaller lines), the moisture content is reduced, and the strips are now ready for the frying process, where the final texture and color are achieved. Before entering the fryer the French fries are transported on the Equilibration belt to get an even moisture content.

Multizone Frying - With controlled oil flows together with the Multizonedesign and the belt return outside the fryer, Rosenqvist's frying system will give you the best tools to achieve the desired texture and color. After frying, the French fries will pass a defatting step. For coated fries and other potato products, a batter and pre-frying the step is added before the normal frying system.

Freezing and Packing - After the defatting step, the golden French fries will enter the freezer, on their way to the packaging system. The line can also be equipped with a pre-cooler installed before the freeze.

Preparation - As potatoes are received, they are sorted and pre-graded to correspond with the type of French fry to be produced. Potatoes then enter the line and pass through the destoner and washing process, before being peeled.

Steam Peeling And Inspection - After steam peeling, the de skinner removes and collects the peel waste, and the potatoes are then washed clean prior to being inspected and transported to the cutting process.

Cutting - The cutting process is performed by either a hydro-cutting or mechanical cutting system. These machines cut the potato into stripscrinkle d or straight, to the desired size, and then pass the strips through equipment that removes slivers and nubbins.

Blanching - The potato strip then passes through a blanching system, consisting of two or more screw blanchers. Here the strips are gelatinized and the sugar levels reduced, then they go through the SAPP-dipping belt, before being pre-dried.

Drying - During the drying process (which is optional for smaller lines), the moisture content is reduced, and the strips are now ready for the frying process, where the final texture and color are achieved. Before entering the fryer the French fries are transported on the Equilibration belt to get an even moisture content.

Multizone Frying - With controlled oil flows together with the Multizonedesign and the belt return outside the fryer, Rosenqvist's frying system will give you the best tools to achieve the desired texture and color. After frying, the French fries will pass a defatting step. For coated fries and other potato products, a batter and pre-frying the step is added before the normal frying system.

Freezing and Packing - After the defatting step, the golden French fries will enter the freezer, on their way to the packaging system. The line can also be equipped with a pre-cooler installed before the freeze.

Preparation - As potatoes are received, they are sorted and pre-graded to correspond with the type of French fry to be produced. Potatoes then enter the line and pass through the destoner and washing process, before being peeled.

Steam Peeling And Inspection - After steam peeling, the de skinner removes and collects the peel waste, and the potatoes are then washed clean prior to being inspected and transported to the cutting process.

Cutting - The cutting process is performed by either a hydro-cutting or mechanical cutting system. These machines cut the potato into stripscrinkle d or straight, to the desired size, and then pass the strips through equipment that removes slivers and nubbins.

Blanching - The potato strip then passes through a blanching system, consisting of two or more screw blanchers. Here the strips are gelatinized and the sugar levels reduced, then they go through the SAPP-dipping belt, before being pre-dried.

Drying - During the drying process (which is optional for smaller lines), the moisture content is reduced, and the strips are now ready for the frying process, where the final texture and color are achieved. Before entering the fryer the French fries are transported on the Equilibration belt to get an even moisture content.

Multizone Frying - With controlled oil flows together with the Multizonedesign and the belt return outside the fryer, Rosenqvist's frying system will give you the best tools to achieve the desired texture and color. After frying, the French fries will pass a defatting step. For coated fries and other potato products, a batter and pre-frying the step is added before the normal frying system.

Freezing and Packing - After the defatting step, the golden French fries will enter the freezer, on their way to the packaging system. The line can also be equipped with a pre-cooler installed before the freeze.