Formed Mash Line

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Whether formed mash products are your primary product or a by-product of your other production lines, Kiremko machines deliver the highest standard in efficiency, hygiene and durability.

  • Pre-cleaning
  • Peeling
  • Cutting and Sizing
  • Blanching
  • Cooling
  • Cooking
  • Mashing
  • Mixing
  • Forming
  • Frying
  • Pre-cleaning
  • Peeling
  • Cutting and Sizing
  • Blanching
  • Cooling
  • Cooking
  • Mashing
  • Mixing
  • Forming
  • Frying
  • Pre-cleaning

    Cleanliness of potatoes determines their success in further processing. While cleaning is not complicated, you must do it correctly for it to be effective. The basis is established by natural laws, such as floating power and specific gravity.

    As a result of our extensive experience, we have developed a technology for optimal water flow, as well as a specific design of the rinse basin. The technique produces a potato that is free of any stones or greens and removes any poor-quality potatoes, which can be processed further without future problems occurrence.

    Cyclone destoner

    The cyclone destoner is used to remove stones and clay shells. Gradients and flow rates determine the optimal result. Among the many distinguishing features of the cyclone destoner are a reliable stainless-steel pump, a 5-mm thick plate steel and a polyurethane layer that functions as wear-resistant material. A practical and reliable system that delivers results with no-nonsense technology. The system is available in different capacities, up to 70 tons per hour.

    Drum washer

    The drum washer will remove soil, clay, and sand from the potatoes through the principle of mutual friction. Steel strips alternately positioned on the surface of the direct driven drum and on either side contain smooth and trim edges. This means that no unevenness will damage the potato. This washer's excellent access means it's easy to maintain. Naturally, the device also reduces your water consumption.

  • Peeling

    Over the years, Kiremko has become one of the leading specialists in potato peeling due to continuous innovation in this technology. To achieve excellent results when peeling potatoes, Kiremko knows what temperature setting is necessary along with an accurate depth measurement determined to within millimeters. With less peel removed, your process will yield better results.

    All Kiremko peelers are manufactured with the latest technologies, incorporating easy maintenance and easy cleaning, giving them a low energy consumption and robust performance.

    STRATA Invicta

    By offering maximum yields at the shortest cycle time, STRATA Invicta® sets a new standard in steam peeling systems. The potatoes are peeled with a blade thinner than any other machine, where only the skin is removed, leaving the cooking rings untouched. 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.

  • Cutting and Sizing

    Before entering the thermal section of formed mash line, the potato is reduced in size to improve the cooking process.

    Cutting machine FAM TridisTM 240P

    The FAM TridisTM 240p is a new generation of tridimensional dicers designed by FAM. A wide variety of cutting tools make slicing, strip cutting and dicing possible with only one machine. Exchangeable knives offer all thinkable variations to cut potatoes in three-dimensional shapes, slices, dices, ribbed slices, ribbed chips, extra-long chips and many more. The FAM Tridis™ 240P brings capacity, efficiency and quality to a new level.

    Quadra Invicta

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

  • Blanching

    Correct blanching of your cut potatoes, before processing them into mash, 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 formed mash 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 potato is cooled down before it is cooked. This process step ensures that a non-sticky, fluffy mash.

    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.

  • Cooking

    With all the other steps executed skillfully, cooking is a matter of pressure and timing. With a high-capacity steam cooker, boiling is done by steaming. This has been the most effective and efficient way for many years, and we expect it to continue to be so. Yet the search for better never stops.

    Steam cooker

    The steam cooker is one of the most versatile and timetested components in the potato mash line and provides high volume and an even cook for a high-quality finished product. The cooker can be equipped with a single or double internal transport screw for higher capacities. The steam cooker will evenly and optimally boil the potatoes by using steam, after which they can be processed into masher.

  • Mashing

    After cooking, the boiled potatoes are mashed. In this process, the black spots are also removed from the puree mass.

    Provisur Technologies® Hoegger separator

    The Hoegger separator separates foreign material and colour defects and black spots from the finely cooked potato and process the potatoes into a smooth mash.

  • Mixing

    The basis of formed potato products is usually made up of cooked potato, cooled and mixed with specific ingredients, formed into a particular shape and then fried. Many kinds of ingredients may be introduced into the potato mixture for added flavour. Proper mixing ensures even distribution of flavours and a high-quality end product.

    Batch mixing system

    Given the wide variety of recipes used to make formed specialties, batch mixers are used to give the processor maximum flexibility.

  • Forming

    Increasingly, potatoes are used as a raw material for differently formed products, such as croquettes, slices, rösti rounds, or small waffles.

    Forming is a complicated process, resulting in a highly vulnerable end product. Moreover, a producer needs to be able to quickly switch between different forms. Together with its strategic partner Idaho Steel, Kiremko is dedicated to this process. This has resulted in the new Nex-Gem.

    Nex-Gem+

    The Nex-Gem+ forming machine is an ultra-modern rotary former, which has been provided with numerous exceptional extras such as the ‘Quick Change Inserts’, a very swift way to exchange forming tools without the need of any special tools. In addition, the weight of the formed product can be changed during the process. The Nex-Gem can be cleared of residue material and completely cleaned within 30 minutes.

    Tex-10

    The Tex 10 base-unit can be equipped with interchangeable forming units that let you create many different shapes. The Tex 10 is used to make products such as potato duchesse, croquettes and pommes noisettes.

  • Frying

    The frying of French fries, potato chips, pellet snacks or formed potato products is a complex process requiring a high constant temperature, steam discharge and transit times to determine the quality of the end product.

    The Kiremko fryers are considered the worldwide standard. Continual innovations ensure technology that matches today's market demands: not just for a perfect result, but also the sustainable use of oil and energy.

    Fry by wire specialty fryer

    A fryer with an extremely accurate frying technology to ensure that vulnerable products emerge from the fryer, row by row, perfectly coloured and cooked.

    EcoMiser™

    EcoMiser™ has been positioned as a green alternative to traditional methods of oil recovery after frying. Using the EcoMiser™, you'll experience the latest advancements in sanitation, noise reduction, and cleanliness, all while minimizing total cost of ownership. Enclosed conveyors with integrated catch pans control oil vapor, reduce noise, and maintain hygiene.

  • Rolling out of the production line: an impeccably cleaned, peeled, cut, cooked, sorted, mixed, formed, fried and frozen formed mash product. All with minimal loss, maximum quality and perfect taste.

Learn more about the Formed Mash 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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