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The Reyco WaterVac® has become a standard in the vegetable and fresh-cut industries since 1990. In addition to solving the clumping problem, the WaterVac® will act as a pre-cooler, in some cases eliminating that need altogether.

Tomfrost offers Onion rings

The Batterline is a system for high volume, continuous preparation of batter, as typically seen in the potato processing industry.

Potato Memphis is a new promising crop variety. It is characterized by good yield and drought resistance, which greatly simplifies care.

The Martin Lishman Weltech Digital Dry Matter Weigher (PW4) automatically calculates the dry matter content, starch percentage and specific gravity of potatoes using the weight in water method.

Marel's Active Batter Applicator uses unique technology to ensure an unrivaled, all-around coverage of all types of potato specialties. It creates the perfect base for a flawless layer of dry coating.

Tomfrost offers Straight cut fries 12x12

Tomfrost offers Wedges skin off

REYCO Systems can custom design UVC Hoods using Steril-Aire shatter-resistant, plastic-sheathed UVC Emitters™ for specific applications. The UVC light kills viruses, bacteria, mold, fungus, and yeast through the disruption of the DNA and RNA structure at the cellular level.

Tomfrost offers Hash browns

The Reyco EcoVac™ was originally developed to remove water from various fresh vegetable products for the fresh-cut foods industry.

Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells.

The Kelstream Scraped Surface Heat Exchanger is a vertical heat exchanger used for inline heating and/or cooling of medium to high viscous products, like mashed potatoes.

This portable unit is specifically designed for use in the field and provides information on dry matter distribution

Hermes is the potato variety with yellow skin, oval, low tuber number and high dormancy. It has high dry matter and good fry colour. It is also suitable for crisp quality production, either fresh or from storage.

The Santana potato has a light-yellow skin colour and crème colour of flesh. It is a medium early ripening variety with High Yield.

Marel TEX-10 is for ultra-low pressure forming of potato mass for homogenous texture and guaranteed uniform shape. Your potato specialties such as pommes duchesse, hash browns, and croquettes are formed at ultra-low pressure.

Martin Lishman-Potato Temperature Spikes is used for quick and accurate temperature measurement in individual tubers.