During the production of par-fried french fries, problems can occur if the potatoes used in the process start becoming opaque. This happens when the starch in potatoes is converted into sugars. Certain varieties are more susceptible to this process than others, but the weather during the growing season can also have an influence. If potatoes with opaque patches are processed into french fries, the individual french fries may also have opaque tips. During frying these tips will take on a deeper brown colour.
Major potato processors therefore use the WOS-1A/spec. This machine has been especially developed by Sormac to remove the opaque tips from potatoes. The potatoes are automatically positioned in the machine, then firmly held so the top can be sliced away.
Sormac's successful carrot topper WOS-1A solves frying colour problems in potato processing.
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