Farm Frites Sint-Truiden, Belgium
Innovation studies showed possibilities of cutting a blanching step in the production process without reducing quality.
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.
Reduction of about 3000 litres of water per hour.
Controlling process water in the new fries line
Farm Frites Cairo, Egypt
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.
The aim of this innovation was to reduce the water footprint significantly.
The water consumption was lowered with about 6000 litres per hour.