Removing the surface starch and scraps/fines from potato slices before they enter the fryer will increase production uptime as it helps to ensure the fryer is running at optimal efficiency. All washers are designed to separate slices, eliminate clusters, and feed a mono-layer of slices across the width of the fryer for uniform cooking. Blanch potato slices before they enter the fryer. All blanching systems are designed to remove sugars from potato slices to produce lighter color chips as well as remove fines before the fryer.
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