Flake line

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Whether potato flakes are your primary product or whether they are a by-product of your other potato (or other) production lines, our machines will deliver optimum results in efficiency, hygiene and durability.

  • Pre-cleaning
  • Peeling
  • Weighing and dosing
  • Cutting and Sizing
  • Blanching
  • Cooling
  • Drying
  • Cutting and Sizing
  • Pre-cleaning
  • Peeling
  • Weighing and dosing
  • Cutting and Sizing
  • Blanching
  • Cooling
  • Drying
  • Cutting and Sizing
  • Pre-cleaning

    Cleaning of the potatoes to be processed determines the success of further processing. Cleaning is not a complicated matter, but it has to be done the right way. Natural laws, such as floating power and specific gravity form the basis.

    Thanks to many years of experience, the technology of optimum water flows and the specific shape of the rinsing basin have been developed. The result is a clean potato, without stones, greens and poor quality potatoes, which can be further processed in a problem-free manner.

    Cyclone destoner

    The cyclone destoner removes stones and clay shells. The gradient of the funnel and the variable water flow determine the optimum result. A reliable, stainless steel pump, heavy 5-mm thick plate steel, and a wear-resistant polyurethane layer are distinguishing features of the cyclone destoner. Practical and solid, no-nonsense technology. Available in different capacities up to 70 tons per hour.

    Drum washer

    Drum washer‹ Return to overview Based on mutual friction, the drum washer will remove clay, sand and soil from the potatoes. The directly driven drum is provided with alternately smooth and trim edged steel strips. Not a single unevenness is able to damage the potato. Thanks to its excellent accessibility, the drum washer is easy to clean. Naturally, the system makes efficient use of water.

  • Peeling

    Due to continuous innovation in the area of potato peeling, Kiremko has become a leading specialist over the years. Precision of temperature and an accurate peeling depth, with an accuracy within millimeters, will ensure optimum peeling of the potatoes. The less peel is removed, the higher the yield of your process.

    Kiremko constructs low energy, robust peelers, according to the latest innovative technological developments and with specific attention to low maintenance and maximum cleaning accessibility

    STRATA Invicta

    The STRATA Invicta® sets the new standard in steam peeling systems, offering the highest yield at the shortest possible cycle times. Watch the movie. It peels potatoes thinner than any machine, removing only the skin with a minimum of cooking ring! Fast, accurate and reliable, the STRATA Invicta® will really steam things up in your potato processing line.

    Dry brush machine

    Dry brush machines are used to remove the potato peel after steam peeling. A rotating brush will make sure that the smooth surface of the peeled potato remains intact. The gear-drive system is strong, durable, wear-proof and automatic to ensure vibration-free, wear-proof and fault-free operation. This will make maintenance episodes extremely short and easy to manage, resulting in minimal cleaning and maintenance intervals.

  • Weighing and dosing

    The Kiremko weighing and dosing systems are one of the most accurate systems on the market. Up to four different ingredients can be added to a controlled product flow. All dosing is based on the loss-in-weight principle. The top-up of additives is automatically controlled. The smart systems will warn the operator for any irregularities. An optimal product flow is guaranteed by the Kiremko weigh belt.

    WeighGuard WB

    The Kiremko WeighGuard (belt) is used in the flake line to control the amount of incoming product into the flake process.

  • Cutting and Sizing

    In the flake line, the potatoes are reduced in size after peeling and before they are blanched. The reduction in size makes them easier to blanch.

    Slicer

    The slicer of Idaho Steel is used to size potatoes for processing. By slicing the whole potato, blanching time and product waste are reduced. The product is gravity fed into the slicer through the inlet hopper. As the product passes into the spinning processing chamber, centripetal force pushes the potato to the outside of the chamber where the stationary knife slices the whole potato. The slices are ready for blanching.

    Quadra Invicta

    Besides cutting potatoes in to French fries, the Quadra Invicta can be used to size potatoes for optimal use in the flake line.

  • Blanching

    Correct blanching of your cut potatoes, before processing them into flakes, ensures an optimal further preparation.
    By blanching, the consistency and rehydration aspects of the final product can be controlled.
    An accurate blanching time and correct temperature setting are combined with a robust and low maintenance design.
    Due to our many years of experience, we were able to develop well-considered and effective blanchers for different processing lines, which are being exported worldwide.

    Screw type blancher

    The screw type blancher can be installed in French fries, potato flakes and potato mash production lines. The screw type blancher can be delivered in many different types and sizes. The intensive pump systems take care of an equal distribution of temperature. The product outfeed can be executed with a ferris wheel, whether or not separately driven, a pump system or with an outfeed screw. For each application is a perfectly fitting solution available.

  • Cooling

    The cooling process in the flake line is preformed by the screw type cooler. The screw type cooler cools the product down to a desired temperature to retro-grate the starch to the desired process specification. The mash is cooled down before it is turned into flakes. This process step ensures that a non-sticky, fluffy mash is created after rehydration.

    Screw type cooler

    The screw type cooler can be installed into a Potato flake and potato mash production line. The screw type cooler cools the product down to a desired temperature to retro-grate the starch to the desired process specification. The screw type cooler can be delivered in many different types and sizes. The product outfeed can be executed with a Ferris wheel, whether or not separately driven, a pump system or with an outfeed screw. For each application is a perfectly fitting solution available.

  • Drying

    The drum dryer, which is at the heart of flake and mash line, is a well proven design developed by Idaho Steel Products in the USA. As a unique feature they are equipped with a stainless steel surface which has brought an essential improvement to industry standards. These ‘Super Drums’ have been installed in many flake plants in the world.

    Drum dryer

    The drum dryer will dry cooked potatoes until flakes are formed. The drum is heated from the inside using steam; the mash is applied to the drum by means of a screw conveyor. Any product which is too hard, or peel remains, will be collected in the bottom satellite drum and be discharged. The different satellite drums, as well as the hot drum and the carefully adjusted air extraction, will ensure an even, thin film of mash, which is subsequently ground in the flake mill.

  • Cutting and Sizing

    After the cooking and drying process, the flake is milled to the correct size to facilitate re-hydration before it is packed in a number of different ways, once again depending on the end user's requirements.

    Flake mill / Grinder

    The last step in the flake process is to mill the product to obtain its final properties. The machine is designed for high throughput and is extremely flexible, milling potato flakes into sizes ranging from 1,6 mm x 1,6 mm to 20 mm x 20 mm.

  • And in the end: excellently cleaned, peeled, dosed, cut, blanched, frozen, dried and cut flakes. All with minimal loss, maximum quality, and perfect taste.

Learn more about the Flake Line

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Wishing you a Spud-tacular holiday and a merry Christmas!

Peeling back the layers: A steamy dive into Potato Peeling Excellence with Eric van Oorschot of Kiremko

McCrum grows trust

In July 2020 McCrum (Belfast, Maine, US) started up their new Coated French Fries production line with a capacity of 8 tons finished product an hour. The company, founded in 1886, has a rich history of adding value to the potato, from field to plate.

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Waardsedijk Oost 28
3417 XJ Montfoort
Nederland

KvK no.: 30087348
BTW / VAT: NL009127161B01

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