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Among the key elements of the process are:
- Steam peeling rather than abrasion peeling, to eliminate peel residue and improve the appearance of the product;
- Electronic optical sorting to optimize the quality and consistency of the potatoes for processing and segregate defective pieces after cutting;
- Automated sliver removal to improve the uniformity of the cut potatoes;
- A steam blanching process that protects the characteristics and flavor of the product;
- Use of modified atmosphere packaging to minimize microbial contamination and allow the product to breathe to preserve flavor and boost shelf life;
- Tight control of air pressure, flow, and filtration by air handling units to minimize entry of airborne microbes and dust particles into the process area.
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