Potatoes cook & steam
To further process potatoes into puree products or drying processes, they should be steamed (cooked). After steaming, the product flow can be purged. For the production of potato products for example salads, the steam process is essential; Enzymes are inactivated, thus increasing the shelf life of the products considerably. Cooking and steaming can be done in two ways; Namely with a screwdriver / steamer or with a boiler / steamer. The screwdriver is very suitable for potatoes and is compact. The beltsteamer offers ample possibilities for heating. The product can be heated by means of sprinkling, immersion, direct steam injection or a combination of these.