The Belt Dryer transports the product within a conditioned environment, where heated air provides control and equal drying.

The Drum Dryer will dry cooked potatoes until flakes are formed. The drum is heated from the inside using steam; the mash is applied to the drum by means of a screw conveyor.

The slicer of Idaho Steel is used to size potatoes for processing. By slicing the whole potato, blanching time and product waste are reduced.

The last step in the flaking process is to mill the product to obtain its final properties. The machine is designed for high throughput and is extremely flexible, milling potato flakes into sizes ranging from 1/16th of an inch to 3/4th of an inch.

The Retro Grader conditions the potato shreds through drying and chilling to help ensure a formable product. Retro gradation is a process that takes place within the potato itself when it is cooled down after boiling or blanching. It changes the structure of the cells inside the potato.

PeelGuard is an optical measuring and weighing instrument that detects residual peels and the presence of dark, green or black spots.

The Idaho Steel Twin Auger Cooker is one of the company's most versatile and proven processing line components. This stainless steel unit cooks high volumes of potato evenly for a high-quality finished product.

The Keyhole Blanchers is a heated system which moves product through at an adjustable rate depending on process needs. The steam system heats the water to a desired temperature for the type of product being processed.

The Keyhole Cooler is a cooled system which moves product through at an adjustable rate depending on process needs. This cooler is commonly used as part of a blanch-cool-cook process for the production of potato flakes