All Products

Herbort Screw Blancher is a robust and worldwide proven system to blanch a wide variety of products. Product is presented inside the drum in a gentle and even fashion.

French fries in the cutting size 10×10 mm. Pre-fried in 100% vegetable fat (Palm oil) and deep frozen to -18°C. Firm and crispy with a smooth cooked interior. Faintly sweet odor.

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

Lady Rosetta is an middle maturing exporting variety with a good crisping quality. Produces very uniform and round tubers. Little sensitive to heat and drought. Is popular in Europe in the Mediterranean area and in the Middle East. Resistant against PCN AF and wart disease 1.

The TuberLog is a powerful tool to identify sources of damage and bruising in all types of potato handling machinery. TuberLog mimics the size, shape and density of a typical ware potato and is suited to testing all potato handling situations.

The Marel RevoPortioner is the industry leading low pressure portioning system that enables you to produce a consistent fl ow of high quality products. The RevoPortioner will give guarantee that your products always have the same uniform shape, weight and size.

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 Salt and Pepper Fries

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

Tomfrost offers Straight cut fries 12x12

Tomfrost Coated offers fries 12x12

Tomfrost offers Noisettes

Put simply, potato flour is cooked, dried, ground potatoes with no additives. Yet, while potato flour may look like finely ground potato flakes, the two products are very different.

Martin Lishman-Fry Quality Testing consists of a chip fryer which is ideal for testing fry quality of potatoes. Knowing the quality and grade before transportation or processing ensures peace of mind that contract quality has been achieved and avoids unnecessary and expensive rejections.

Frozen French fries are the most popular processed potato product throughout the world. India lacks a suitable potato variety for French fry production.

Reyco Systems® EcoMiser® Elite Oil Removal System incorporates a revolutionary oil removal design with several evolutionary developments to provide a much cleaner oil removal system with minimal crumb build-up and vastly reduced potential for process fires.

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.

The RevoCrumb produces perfectly coated potato specialty products with uniform distribution of crumb and the highest quality appearance. The RevoCrumb separates the coarse from the fine crumb and then lets you precisely control their flow onto the product.