Allround Wet hopper J 2T
Wet hopper
The Allround Wet hopper, previously called Jacuzzi, is used as a pre-cleaning device. The product falls in the water, where the sticky soil makes it heavier.
11 mm Skin on French Fries
11 mm Skin on French Fries
With the skin left on for extra flavour and rustic appeal, these frites are made from uber long, high quality potatoes. Potato skin is not only a rich source of fibre
Allround Inspection unit with rollers
Inspection unit with rollers
The Allround Roller inspection tables are designed for round products. This table allows you to manually select and inspect your products in comfort. The diameter of the rollers is 55 mm.
Allround Pick Up scooter APS 250
Pick Up scooter APS 250
The Allround Pick Up scooter APS 250 is designed to empty bulk storage facilities. The bulk stores are cleared by the Pick-Up scooter by scooping up the produce. There is one driver needed, who will be working in comfort.
Tummers E²E-Condenser
E²E-Condenser
Steam peeling is the most efficient way to peel potatoes, but the emission causes a loss of energy. The E²E-Condenser saves energy by condensing the emission and using the water for other purposes that take place further in the process.
Flo-Mech Flo-Cut® Sizer-Halver is a Potato Grading System, with a Halving Section for Oversized Tubers
Flo-Cut® Sizer-Halver
Flo-Mech's Flo-Cut® Sizer-Halver is a Potato Grading System, with a Halving Section for Oversized Tubers
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Allround Shake Grader SG 80-4
Shake Grader
The Allround Shake grader is designed to grade potatoes according to the square size. The potatoes are fed to the top of the machine onto the top sieve. The sieves in the machine shake in sequential frequencies, which causes the potatoes to move along on the sieves.
Kiremko Corda Invicta
Corda Invicta
With 30% less oil content, a 15% smaller factory footprint, a number of high-tech innovations and a lower Total Cost of Ownership than your current fryer, the Kiremko CORDA Invicta is leaps ahead in frying.
NSSPL Speciality Line
Speciality Line
NSSPL offers reliability, high quality, and turnkey solutions for the specialty line which can be installed along frozen french fry production lines or separately.
Flo-Mech Flo-Peel™ has become the industry standard for batch abrasive peeling.
Flo-Peel® Batch Peeling
Flo-Mech Flo-Peel™ has become the industry standard for batch abrasive peeling.
Florigo shear washing system hydro-wash® WTP 3
hydro-wash® WTP 3
Florigo hydro-wash® WTP 3 is a slice washing system that removes starch and collects only full size potato slices.
Allround Radial Potato Grader R-80
Radial grader
The Allround Radial grader is equipped with laterally placed grading rolls out of stainless steel. The distance between these rolls changes in steps over the different grading stages. Conveyor belts are placed under the machine, one for each grading size.
Allround Web grading line SS 90 series
Web grading line SS 90 series
Web grading line SS 90 series hand feed inspection on outlet belt
InProcess Software
InProcess Software
InProcess makes the most of your production by allowing you to monitor, adjust and gain valuable data from your ZEISS spectrometers. Icon based and intuitive, InProcess is also fully customizable.
Flo-Mech Seasoning System
Seasoning System
Flo-Mech Flavour Drum infeed vibrator has a stainless steel pan and reaction base. The stainless steel pan has an integrated quick release fines screen. Housed on a support frame.
Allround Table Potato Washing and Grading line
Table Potato Washing and Grading line
Potato Processing line with a washing area, shake grader. The washing area contains ​a Destoner when there is a lot of dirt coming along with the produce, destoners are the ideal machines.
TAV-Flavors Technologies SFS Heracles
Heracles Flavour Liquids and Solids system
Heracles is a robust and high capacity equipment, designed for high productions or for products that are difficult to aromatize.
tna thermo-wash® HW 3
thermo-wash® HW 3
The tna thermo-washHW 3 is a potato hot washing system designed to overcome challenges associated with raw materials high in sugar, by lowering sugar content to below 0.2% ready for frying.

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