Formed Mash Line

Process

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
  • Cooking
  • Sorting
  • Mixing
  • Forming
  • Frying
  • Cooling and Freezing
  • Pre-cleaning
  • Peeling
  • Cutting
  • Cooking
  • Sorting
  • Mixing
  • Forming
  • Frying
  • Cooling and Freezing
  • 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.

    Details

    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.

    Details
  • 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.

    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

    PeelGuard

    PeelGuard is an optical measuring and weighing instrument that detects residual peels and the presence of dark, green or black spots. This machine will ensure optimum monitoring during the final stage of peeling. PeelGuard increases yield of the final product by compensating for changes in peel thickness or peel definition. This way, the results are tailored to your specific needs, therefore making the most of your potatoes.

    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.

    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.

    Details
  • 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.

    Details
  • Sorting

    Both for mechanical and optical sorting, Kiremko offers various suitable solutions.

    Based on quality improvement, production yield and customer's wishes, the most effective solution is chosen for each particular situation. Both regarding the sorting of potatoes and the cut product. A wide sorting range, quick adjustment options, and low maintenance technology all ensure a reliable and flexible production flow.

    Provisur Technologies® Hoegger separator

    The famous Hoegger separator separates foreign material and colour defects from the finely cooked potato. Through a special mash pump and spreading system, potatoes are gently deposited onto the belt of the spiral cooler.

    Details
  • 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 mixer

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

    Details
  • 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. The tried-and-tested conventional forming machine, the rotary former, is still available upon special request.

    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.

    Details
  • 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.

    Details

    CORDA Invicta

    The revolutionary design of the Kiremko CORDA Invicta Fryer is the result of 2 years of intense research, development, testing, and consultation with customers. Thanks to its 30% less oil content, 15% smaller footprint, hygienic design, and low-maintenance belt and pump system, the machine reduces oil content and is environmentally friendly. This makes the Kiremko CORDA Invicta Smart, Safe, Strong and Sustainable.

    Details

    Primary Oil Filter

    The frying oil pumped out of the fryer, is fed directly to the Primary Oil Filter and filtered. Adding the Primary Oil Filter to your process enables you to have a simplified circulation system with reduced oil volume.

    Details

    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.

    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.

    Cooling-freezing combination

    An insulated casing with a conveyor belt is used in cooling tunnels. Air is blown vertically from beneath the belt through the product layer. Filters are available in several classifications, from normal to ultra-filtered air. Continuous belt cleaning is also available. The tunnel usually has a mechanical cooling system for ambient air, which cools the product even further until it's a few degrees above zero.

    Details

Learn more about the Formed Mash Line

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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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3417 XJ Montfoort
Nederland

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