Flake line

Process

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

    Details

    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.

    Details
  • 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.

    Details

    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.

    Details
  • 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

    The Kiremko WeighGuard is an advanced system that ensures the accurate dosing of salt, dextrose or other flavourings as an addition to your product. The Kiremko WeighGuard ensures uniform and consistent flavouring. This system consists of combined units: the Loss In Weight system (WeighGuard LIW) and the Weighing belt (WeighGuard WB). This guarantees an even and uniform dosage - even with a fluctuating line capacity.

    Details
  • Cutting

    Producing a high-quality product requires accurate cutting tools. Due to this, Kiremko has made major contributions to the creation of the market standard with the QuadraFlow. The tensioning knives guarantee further improvements in cutting results.
    A revolutionary potato reaper uses an ingenious water pressure guide that allows potatoes to pass through the cutting grid at speeds between 10 and 14 meters per second. The potatoes are oriented in the most efficient direction, so waste and feathering are avoided. Regular shapes and cutting quality can also be ensured this way.

    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.

    Details
  • Blanching

    Correct blanching of your cut product will ensure optimum further preparation. The crispness after frying, the shelf life after packaging, as well as the colour and firmness of the end product are influenced by the blanching process. 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 processings 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.

    Details
  • Cooling and freezing

    After defatting, the potato product is cooled down from approximately 90ºC to 5ºC. To prevent the cooled down product, with congealed oil remains, from clogging together, the cooling tunnel will subsequently drop the loose products onto the conveyor belt of the freezer.

    This is done by means of an overflow point. As a result, the products can be frozen separately from each other within a few minutes, by means of fast-freezing technology. The first step will reduce the temperature back to -1ºC, after which the second step will achieve a final temperature of -18ºC right to the core of the product.

    Screw type cooler

    The screw type cooler cools the product down to a desired temperature to avoid retro-gradation at an adjustable rate depending on process specifications.

    Details
  • 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.

    Details
  • Cutting

    Before entering the thermal section of the flake or mash line, the product is reduced in size to improve the cooking process. After the cooking and drying process, the flake is milled down to the correct size for the end-user's needs 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.

    Details

Learn more about the Flake Line

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Interested in our product lines

Would you like to know more about Kiremko or our potato processing equipment? Contact us!

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What’s new at Kiremko
celebration 25 years partnership between Kiremko and Idaho Steel
That moment when ambition, commitment and friendship comes together.

Paul Oosterlaken - Dag van de ondernemer
Hans Oosters, King’s Commissioner for the Province of Utrecht and VNO-NCW, visited Kiremko

Idaho Steel and Kiremko Celebrate 25 Years of Partnership

A unique anniversary between two renowned names

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

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