
Commercial Food Sanitation (CFS) - Training & Certifications
Commercial Food Sanitation (CFS) is your trusted industry partner to reduce food safety risk and strengthen food safety leadership while driving operational excellence.
Controlled Atmosphere Cold Storage
NSSPL’s Controlled Atmosphere Cold Storage brings a breakthrough in preserving perishable fruits and vegetables over long durations by precisely regulating not just temperature, but also the concentration of gases like Oxygen, Carbon Dioxide, Ethylene, and humidity levels.

Ishida CCW-RV Series Multihead Weigher
The CCW-RV Series Multihead Weigher, developed by Ishida, the pioneer in computer combination weighing technology, offers unmatched accuracy and performance.

Everlast Fries - The Coated Solution
Truthful to its name, these fries have exceptionally extended holding time that ensures long-lasting crispiness, while locking in great potato flavour.

Steam Peeler
The Tummers Steam Peeler (TSP) is specially designed to offer an excellent peeling result with higher batch loads. At a low steam consumption, this machine offers a higher capacity than any other steam peeler available.

Screen Sizer
Wyma's Screen Sizer is a modular alternative to the Lift Roller Sizer that effectively sizes round produce in a continuous process. The Screen Sizer has a rotating screen with holes at a set size that separates produce into two sizes.
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PiCon – AI-Powered Inline Quality Control and Process Optimization System for PEF Processing
PiCon is Elea’s AI-powered inline quality control system for PEF-treated potatoes and vegetables. Using acoustic and vibration analysis, it monitors treatment effectiveness in real time, optimizing processes, improving quality, yield, and resource efficiency.

Mastermatic MasterTherm Prepared Foods Fryer
The MasterTherm Prepared Foods Fryer uses advanced thermal fluid heating technology to cook each piece of product at the same temperature, ensuring consistently uniform color and texture.

Gooseneck Bin Filler
Wyma’s Gooseneck Bin Filler gently fills bins with minimal produce drop. The gooseneck outfeed means the distance between the end of the elevator and the bottom of the bin is minimal to avoid produce damage.

roflo® VMBS 3
The tna roflo® VMBS 3 is a compact vibratory motion blending system that accurately measures individual ingredients to ensure every recipe is a success.

Bubble Washer
The Bubble Washer by Harikrishna Techno is an industrial-grade machine designed for efficient and hygienic washing of fruits and vegetables. It's particularly suitable for food processing businesses aiming to enhance cleanliness and productivity.

Hermes
Hermes is a round to oval potato known for its high dry matter content of ~23–24%. It is widely used for potato chips (crisps) due to its low sugar levels and excellent frying color. This variety produces crunchy, evenly colored chips and is a standard in the snack industry.
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Fresh Mash Line
Idaho Steel is active worldwide in designing, producing and installing complete processing lines, factory upgrades and individual machines for potato specialties.

Potato Washing, Brushing & Grading line
Potato Processing line with washing, brushing, and grading. First, there is receiving and brushing area. Product pass from swan neck elevator and move from spiral roller set and brusher to reach the inspection and grading area.

Potato Peeler (Regular)
Potato Peeler – PE-2 (Regular Model) is a compact and efficient machine with a capacity of 400–500 kg/hr, constructed from SS 304 and MS.

Vacuum De-oiler
The tna vacuum de-oiler from TNA Solutions uses vacuum technology to remove surface and internal oil at ambient temperature, reducing fat while preserving taste, texture, colour, and improving efficiency.

ADR EXOS™
Key’s Automatic Defect Removal System (ADR) is a unique system that turns a defective potato strip into a good one by automatically identifying and removing flaw areas.

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.