An Example of a Fresh Potato Peeling Line.
01) Bunker / boxtipper
A bunker system with several bunkers for different sizes or a bunker with boxtipper is used to ensure a regular infeed of the patotoes to the processing machines.
02) Feeding belt / elevator
A feeding belt transports the potatoes into the Cyclone de-stoner.
03) Cyclone de-stoner
The cyclone de-stoner is used for the removal of stones. There is a collecting system for stones underneath and a dewatering outlet. A basic washing effect is also achieved.
04) Washing unit
A washing unit for the washing of the de-stoned potatoes is optional. This is only necessary if the potatoes contain a lot of sand and/or dirt.
05) Drum washing unit
Brusher/washer with multiple brushes and water-nozzles are mounted above the brushes. The machine is completely covered with a lid. Return-water is fed to a gutter underneath the machine that also runs under the inspection table that is integrated with the machine.
06) Detection unit
The detection unit is developed to separate strange objects, which are not seperated by a de-stoner, from a product flow. By measuring the frequency the deviated object is determined, e.g. a rock, lava rocks, metal parts, glass, etc. After detecting the strange object in the product flow, the strange object, together with a small part of the product is simply separated. It is possible that it also contains some good products. This system is developed as a security and extension of the offered de-stoners. The complete unit exists of a part which detects the product flow and a separation part. The unit will be installed on the in-feed of the FRS peeling machine. It is also available as a standalone unit to fit in an existing process.
07) Abrasive roller peeler
Roller-peeler with prove d scraping system. The abrasive roller peeler can be a pre-peeler for the knife peeling stage. The peeling results depends on the choosen grit, the speed of the rollers and the time the product remains in the machine (controlled by the speed of the screw). The maintenance of the machine is very easy via the centrally regulated greasing-system and the easy interchangeable rollers. An optional waste pump can be connected to the waste chute.
08) Roller knife peeler
The roller knife peeler is an excellent pre-treatment to increase the capacity of a the knife peeling stage. The roller-knife-peeler has a patented peeling system. The peeling result depends on the choosen speed of the rollers and the time the product remains in the machine (controlled by the speed of the screw). The maintenance of the machine is very easy via the centrally regulated greasing-system and the easy interchangeable rollers.
09) Continuous knife peeler.
The continuous knife peeler has up to 96 rotating knife discs and peels potatoes in a very careful way. The end product has a smooth surface and the cell structure is hardly damaged resulting in an end product with a longer shelf-life and a nice look.
The product is transported with a special transport chain to guarantee the same peeling effect for all of the product and the speed of the transport system is variable. The machine is easy to clean, uses hardly any water and is easy to handle. The waste will be transported by an auger underneath the machine.
The water used during peeling or cleaning will be collected underneath the auger. The machine is executed with a feed belt, mechanical weighing and a small control box.
This is ideal for emulating the “home peeled” effect and looks fantastic as a whole product or when the product has been halved or quartered and on display in the supermarket fresh chilled section or in high quality readymeals.
10) Quality inspection: optical sorters
Optical sorters are often used to ensure 100% quality check just after the peeling process. This first quality check demands a high volume and to reduce labour an optical sorter is used. A touch screen control panel is used to program the level of (non)acceptance and all the other operating possibilities. A pneumatic discharge system with a matrix of air valves is used and “central puffing”, comined with the system software ensures the centre blowing of crossing products. The product will be inspected by a “full surround” camera system and then the flow will be classified into three separate directions: reject, repeel and approved. Shape recognition software is also suitable for separating long or round-shaped products. We have the posibility to integrate a wide variety of models supllied by different manufacturers to meet your specific needs.
11) Quality inspection: manual inspection
After the optical sorter most of the time a manual inspection is performed, although less labour is required. Small inperfections can be trimmed manually or potatoes can be redirected to the repeel flow. For whole potatoes a roller inspection table is most common. The potatoes are rotated to facilitate visual inspection on all sides. For cut product we recommend to integrate an inspection belt after the cutter, to have a possibiliy for final inspection. The dry waste is collected in large bins underneath the inspection table or on a waste conveyor and transported to a central waste collection point.
12) Halving of potatoes
To halve the potatoes they are fed into a singulating elevator. After the potatoes are singulated the are fed onto a transporting system with special profiled rollers. By means of rotation the potatoes are orientated lengthwise to be able to cut them into halves.
This machines is suitable for a wide range of potato sizes. Optionally a sorting system in combination with a by-pass belt is used. Small peeled potatoes fall through the sorting system and by pass the halving machine. The larger ones are halved and after the halving machine both flows are combined again.
13) Quartering of potatoes
Besides halving it is also possible to quarter a potato. Finis have developed two different models of quartering machines: a mechanical and a vision controlled one. The mechanical quatering machine uses the same singulating belt as the halving machine. When they are singulated they are fed into the cutting position and orientated right below the knives with a centering device. While the knives come down, the centering of the potato is controlled by centering holders which are mounted on the knives. An almost perfect quartered product is the result.
14) Vision controlled halving and quartering
If you need maximum accuracy and the flexibility to either half or quarter a potato, the new FCHV is the best machine. This machine stands for a complete new way of cutting potatoes, e.g. quartering or halving. By means of individual shape-recognition the exact centre of each potato is determined. More accurate than the human eye and in a split of a second. With this new system Finis presents you the new standard for cutting.
In a machine the following process steps are integrated in the system:
A camera system determines and analyses the shape of the potato. Potatoes that are “out of specification” (size and shape) are selected and discharged seperately. From the approved potatoes the geometric shape and position is determined. On the bases of this geometric shape and the adjusted cutting form, the exact place of the cut is determined. The moment the potato reaches its place below the knife the potato is cut in a split second.
Advantages that can be achieved:
• Unprecedented cutting accuracy
• Flexible cutting forms: quartering, halving or other forms
• Sorting possibility: only product that meets the specifications are processed
• Large capacity: from 15.000 up to 40.000 pieces per hour
15) Profiling
In search for a Haute Cuisine product with equal cooking time? By profiling potatoes you can create perfect rounds balls from 17 – 35 mm each. The specially shaped rollers, one aluminium knife roller and one of carborundum, transform either a small potato or a pre-cut cube into the desired shape. With thousands of balls a minute even capacities up to several thousands of kg’s per hour can be produced without the use of labour.
16) Separating the waste from the cut product
After most cutting processes it is required to separate the good product from the waste. This can be done with sliver removers in many different executions to ensure good quality and uniformed french fries or diced product. Each one suitable for a specific kind of products and capacity.
17) Chilling and dipping
After being processed the potatoes can be chilled down to 2-5 degrees C. The potatoes are fed into a cooling auger with a cooling unit on top. The water flows in the opposite direction of the potatoes and within approximately 15-20 minutes the whole potatoes or cut potatoes (minimum size 10 mm. per piece) are chilled. After chilling it’s optional to shortly dip the potatoes in a preservative solution e.g. Drywite. The dipping auger ends with a dewatering section. If the potatoes have to be ‘dried’ even more, additionally an airknife with vibratory deck can be used or for the most effective cooling and drying, an air cooling tunnel can be installed.
To ensure accurate dipping into preservative we supply automatic dosing systems to ensure that the end product has the optimum shelf life and quality.
18) Weighing and bagging
There are dozens of different possibilities to weigh and pack products. A very simple solution bagging, in bags from 5 – 25 kg. In this case a simple weigher with a high capacity will do the job, it requires only one operator. This solution is also used when dolavs have to be filled upto a certain weight.
Upon request it is possible to integrate almost any possible weighing or packing solution of your request from simple baggers like this through to fully integrated vertical form fill and seal systems.
