This portable unit is specifically designed for use in the field and provides information on dry matter distribution

The best and most convenient way to measure dry matter content of your potatoes.

Used extensively throughout the potato industry by producers of foods such as potato chips (crisps) and other potato products. It is a simple and accurate method of measuring the solid content or percentage dry matter of potatoes.

The standard colour card that is used world wide for the evaluation of french fries is the USDA french fry colour card

The Potato Hot Box is an economic bruise testing device that assists with crop assessment on-farm before the potatoes go into store or for processing

The TuberLog is a powerful tool to identify sources of damage and bruising in all types of potato handling machinery

17 stainless steel measuring squares; 5mm intervals (20-90mm) plus 42mm (salad)

Catering quality, stainless steel, single tank fryer with accurate temperature and timing controls, suitable for quality control procedures.