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Tummers Peeling line Delta Roller Spreader
Peeling line Delta Roller Spreader
The Tummers Peeling Line Delta Roller Spreader has specially been developed for gentle transport to a wider product flow. This machine is commonly used to feed potatoes from the outfeed of a screw conveyor to a wide sorter, but is suitable for a wide variety of food products.
Heat and Control - Gentle-Flo® Storage and Handling System
Gentle-Flo® Storage and Handling System
The Gentle-Flo is a modular, programmable, short-term storage solution for fresh produce capable of selective filling, auto-leveling, and variable speed discharge.
tna vac-pro® 3
vac-pro® 3
Florigo vac-pro® 3 is a continuous vacuum frying system that gives you options to produce a variety of fried products, including root vegetables and fruits, with relatively low fat content.
Elea PEF Advantage B 1 and B 1 mini
Elea PEF Advantage B 1 and B 1 mini
The compact, all-in-one, affordable, flexible Pulsed Electric Field solution for businesses looking for output up to 6 t/h.
Flo-Mech Flo-Wash® SBW
Flo-Wash® SBW
Flo-Mech Flo-Wash® submerged barrel washing system ensures a clean product, ready for further processing.
SFW - Tapered Roll Sizer
Tapered Roll Sizer
Size your potatoes using the compact and easy to clean SFW tapered roll sizer
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Wyma Vege-Polisher™ V4
Vege-Polisher™ V4
Wyma's V4 Vege-Polisher™ has many features including automated machine operation and improved access for maintenance and cleaning.
InterAgra Potato boxes 1.3 tons
Potato boxes 1.3 tons
InterAgra potato boxes are heavy-duty wooden storage crates with a 1.3-ton capacity. Made from high-quality spruce wood, they provide excellent ventilation, durability, and long service life for safe potato storage and handling.
Heat and Control - HeatWave® Pellet Snack Fryer
HeatWave® Pellet Snack Fryer
The HeatWave® Pellet Snack Fryer is a patented, innovative fryer designed to cook pellet snacks using curtains of clean, filtered oil rather than full submersion.
Kiremko - FAM Centris slicer
FAM Centris slicer
The FAM Centris is perfect for centrifugal slicing of potato and vegetable chips. Tested and in production since 2015, the line has an ever-expanding range of blades in all shapes and sizes.
Tummers Fin Aligner
Fin Aligner
The patented Tummers Food Processing Solutions Aligner for cutting potatoes and tubers can be incorporated into any water-cutting system. The aligner ensures that a tuber is perfectly centered and aligned for cutting.
Heat and Control - Air Knife Water Removal System
Air Knife Water Removal System
The Air Knife Water Removal System efficiently removes excess surface water from wet, freshly washed products. By generating two high-velocity air curtains across the width of a conveyor or washer discharge, the system lifts and separates the product to remove surface water, starch, and particles.
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Idaho Steel Drum Dryer
Drum Dryer
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.
Allround Box Fillers
Box Fillers
Allround box fillers are designed to fill boxes of various sizes in the most product-friendly way possible. The machines are designed in such a way that the fall height is reduced as much as possible.
Key Technology and PPM Technologies Integrated Nut Processing Line
Integrated Nut Processing Line
The fully-integrated nut processing line by Key Technology and PPM Technologies offers a turnkey solution for nut processors.
tna intelli-flav® CLS 5
intelli-flav® CLS 5
Featuring an innovative under-surface mixing design, the tna intelli-flav® CLS 5 is ideal for creating a homogenous slurry mix for use on extruded and other dry snacks.
tna ultra-peel® ODC 3
ultra-peel® ODC 3
The perfect pair for its steam peeling counterpart, the tna ultra-peel ODC 3 is a dry de-skinning system with a difference.
Kiremko Retro Grader
Retro Grader
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.

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