Features
- Extremely low product losses in peeling
- State-of-the-Art energy solutions
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Extremely low waste streams
Sepa-Stator steam peeler
The principle of the steam peeling process is that after exposure of potatoes to saturated steam in a closed vessel, the pressure is reduced extremely rapidly resulting in exploding off the peel from the potato's surface. The Royal GMF-Gouda steam peeler system guarantees that each individual potato gets an exactly identical steam treatment. In this way the skin is being removed efficiently with a minimum loss of good material. The highly efficient condensate removal while peeling adds to the quality of peeling as well.
Brush ‘n Belt dry peel remover
After the steam peeling process, the potatoes are transported to the Brush ‘n Belt dry peel remover where the, almost completely detached, peel is being removed by means of brushes without using water. Both the steam peeler and the Brush ‘n Belt are products developed by Royal GMF-Gouda and protected by eight patents worldwide.
Peeling line (for French fries)
The Sepa-Stator steam peeler with capacities of between 12 - 40 tonnes/hour, the Brush ‘n Belt dry peel remover in combination with an after washer constitute the basis of a peeling line for producing French fries. Together they provide an unparalleled peeling efficiency.
Cooperation with FT-NON
When engineering potato flake lines and putting them into operation, Royal GMF-Gouda closely cooperates with the FTNON (Food Technology Noord-Oost Nederland). FTNON (Almelo, the Netherlands and Salinas, USA) manufactures a wide range of equipment for potatoes, from individual machines to fully integrated lines. To the FTNON delivery programme belong pre-processing, washing, blanching and cooling systems for the production of fresh potatoes, French fries, puree and flakes. FTNON's in depth knowledge and experience focus particularly on improved yield, less waste and cost efficiency in all aspects of process. Many years of experience and installations worldwide have led to a new revolutionary system in the field of energy efficient steaming: FTNON Dynamic Cloud Control or DCC system®. By virtue of the patented steam control system we are able to steam, blanch, cook and disinfect with the lowest possible consumption of energy. There are references whereby the savings amount to even 90%.
