FPS Batter Systems provide precision for consistent quality and efficiency in potato processing. Their batter mixers, applicators, and SAPP (Sodium Acid Pyrophosphate) treatments ensure bright color, uniform coating, and reliable performance across fries, wedges, hash browns, and specialty potato cuts.
- Batter Mixing Systems: Maintain stable viscosity and recipe accuracy for consistent pick-up and reduced waste.
- Batter Applicators: Achieve uniform coating with gentle handling and fast, hygienic changeovers.
- SAPP Integration: Protect color and texture with controlled dosing and optimized contact time.
Combined with real-time monitoring and recipe-driven automation, our solutions help you minimize downtime, improve first-pass quality, and keep your potato lines running at peak performance.
Batter Mixing System
FPS manufactures complete batter mixing systems and applicator conveyors for modern French fry plants. These systems include dry batter handling, filtration, weigh feeders, mixing and hydration tanks, Cryolators, and drum or weir-style dosing with capture and recirculation.
The system is designed to mix and store batter at precise consistency and temperature. Built with hygienic stainless-steel construction, it supports broad operating ranges and optional ingredient addition, ensuring enhanced process control and consistent product quality.
Batter Application System
FPS designs and manufactures batter application systems that immerse potato strips in prepared batter after drying, ensuring uniform coating before frying. To meet increasing production demands, the systems feature wide, robust applicator belts capable of handling heavier loads.
These batter applicators include belts up to ten feet wide, heavy-duty construction with reinforced side chain links, and CIP (Clean-In-Place) hood designs for efficient sanitation and fast product changeover, maintaining consistent quality and operational efficiency.
Batter Application System
SAPP (Sodium Acid Pyrophosphate) Treatment
FPS applies Sodium Acid Pyrophosphate (SAPP) and dextrose to French fries or diced potatoes in specialty lines to control color and maintain product quality. This treatment is applied immediately after blanching and before drying.
Depending on plant capacity, layout, and processor preference, the blanched product is transferred to the SAPP/dextrose application system via flume, piping, or conveyor, ensuring consistent coverage and optimal results.
SAPP (Sodium Acid Pyrophosphate) Treatment
