July/August 2019 - 20

EQUIPMENT
SL ICERS
as well, which helps lower acrylamide
levels - a big concern in some parts
of the U.S., particularly in California.
" If your fryer always the same
thickness, the same accuracy, you
see less burned edges and burned
pieces, which means that you have
less acrylamide in your product, and
you have a more uniform color without
changing the color, " Van Laer said.
Blades on the new model last six
times longer than they used to. " We
go from two hours on the conventional
technology, and we run at least 12 hours
in continuous lines, " he said. " So, it does
a lot for efficiency and they see major
savings in terms of quality. "
Typically, batch processors feed at
a very high ratio and want to keep
production time as short as possible.
They also want to reduce the number
of slicers they have on the line. Higher
capacity machinery like Centris 400P
addresses these needs.
Easier to use
Other features include ease of use
and cost of ownership. " We see a lot
of companies struggling to find highly
skilled technicians because they are
rare, " Van Laer said. " FAM takes the
responsibility away from the operator
or technician to maintain the machines.
We made it pretty straightforward and
easy to use. "
" Basically, everybody can do it and
it's like a set-and-forget system, " he
added. " It's very visual, and you don't
need specific tools for it. "
The machine is also designed
to eliminate the need for a trained
maintenance crew. The Centris 400P,
for example, is belt driven and contains
no gearbox, making upkeep and
maintenance relatively simple.
Finally, the new Centris 400P
offers improved stabilization, which
is especially important when cutting
potatoes to 1/60,000th of an inch.
" The potato is a complicated
product, " said Van Laer. " Accuracy is
extremely important. "
Potato quality impacts chip quality,
and no two potatoes are created the
same. Fresh potatoes coming straight
from the field need to be processed
differently than blanched or pulsed
electric field technology-treated
potatoes.
" The good thing is
that our
cutting head can handle that kind of
flexibility, " Van Laer said.
But they don't leave the complicated
questions to the processor. At the start
of their relationship, FAM's application
team will evaluate the processor's
products, then train their team to
work with the machines. A support
crew is available if further questions
or issues arise.
American potato chip manufacturer
Old Dutch Foods Inc. chose to work
with FAM after closely scrutinizing
what was available on the market.
They were looking to work with a
company that could help convert
their continuous and batch potato
chip slicing lines into a state-of-theart
process.
" We did not rush into a hasty
decision, " said Jorn Remmem, director
20 JULY/AUGUS T 2 019

July/August 2019

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