All Products

The standard colour card that is used world wide for the evaluation of french fries is the USDA french fry colour card

Reyco Systems Air Make-Up Unit (AMU) are manufactured to the highest quality standards to operate in some of the most difficult food processing environments.

Martin Lishman-Single-Sensor Temperature Packages provides simplest way to measure crop temperature and conform to quality assurance schemes.

The LinearOven steams, cooks, and roasts products, including potato specialties. The LinearOven’s dual-zone design lets you precisely adjust the temperature, dew point, and airspeed to create the optimal cooking climates for your specific products.

Potato flour undergoes a refined process akin to that of potato flakes, with a few crucial modifications. By incorporating potato flour into products, they elevate the flavor, appearance, and shelf life, setting them apart from the competition.

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.

Lady Rosetta (LR) is the potato variety with red skin, round, uniform tuber with relatively shallow for crisp quality production, either fresh or from storage. This variety is majorly used in the potato chips manufacturing around the world.

Tomfrost offers Crinkle cut fries

Tomfrost offers Slices

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

Benefits of pneumatically conveying food products include: no line loss, no cross contamination, and very few moving parts when compared to standard solutions like flighted belts or bucket conveyors.

Tomfrost offers Coated fries 7x7

Tomfrost offers Straight cut fries 12x12

Tomfrost offers Coated fries 9x9

Tomfrost offers Hash browns

Tomfrost offers Croquettes

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.

Restrain CO2 extractor to reduce CO2 levels in potato storage facilities. With the extractor, potato growers can manage the CO2 level in their storage