BeST PRACTICES
Bypassing blancher
Category:
Process innovation
Location:
Farm Frites Sint-Truiden, Belgium
Background:
Innovation studies showed possibilities of cutting a blanching step in the production process without reducing quality.
Aim:
The aim was to maintain the same quality of the product in terms of sugar, while simultaneously improving the potato taste. Furthermore, the skipping of a blanching step would reduce water and natural gas consumption.
Results:
Reduction of about 3000 litres of water per hour.
Controlling process water in the new fries line
Category:
Process innovation
Location:
Farm Frites Cairo, Egypt
Background:
A technical innovation led to a better control of the refreshment rates on the integrated washing system; furthermore, we are now able to fully control the water dose due to an automatic control valve.
Aim:
The aim of this innovation was to reduce the water footprint significantly.
Results:
The water consumption was lowered with about 6000 litres per hour.