Why peeled product spoils quickly
Without the peel, the natural protection is gone. The exposed surface loses water, microorganisms find a breeding ground, and potatoes start to turn brown. The longer the product sits between peeling and packing, the stronger these effects.
Cleanliness first
Whatever peel residues, soil and germs remain on the surface burdens every following step. Thorough post-washing and inspection therefore belong before preserving.
Preserving
In a preservation bath or a sterilisation screw, the product is treated with a defined residence time. Which agent is used, and at what concentration, depends on the product, the recipe and the applicable food law requirements.
Vacuum packing
Vacuum packaging protects against oxygen and drying out. Weighing and packing take place directly at the end of the line.
An unbroken cold chain
Chilled convenience needs an unbroken cold chain from packing to the kitchen. Cooling equipment from partners is included in the planning from the start.
