An apparatus for removing decayed portions from the exterior of potatoes is disclosed. The potatoes are supported and advanced on a series of rollers some of which include a plurality of resilient fingers which disrupt the decayed portions of the potato surface while leaving the remaining portions of the surface intact, and then advance the potatoes relative to a plurality of water spray nozzles, said rollers adapted to orient the potatoes so that the entire surface of the potato is subjected to...

Deep-frozen cooked potatoes are prepared by cooking potatoes, slowly cooling the cooked potatoes and then deep-freezing the cooled potatoes to a storage temperature in two steps so that in the first step, the cores of the potatoes are kept at the crystallization state of water for at least 15 minutes and so that in the second step, deep-freezing is continued until the frozen storage temperature is reached.

A vending machine for providing french fried potatoes from dehydrated powder. Powder is metered into a cylinder of a rotatable, multi-cylinder cylinder block. Water is added when the block is rotated to the next stop. After mixing and two ready stations, the dough is extruded into hot oil in a cooking chamber. The oil is filtered and is then replenished from a reservoir. The dry powder and rehydrating stations are refrigerated. The vending machine includes absorption and adsorption filters to sc...

Raw potatoes are heated throughout to a temperature of 130-145.degree. F and then are hydraulically passed through a knife device provided with strip cutter members.

A process for preparing french fried potatoes for freezing and subsequent finish frying to resemble closely french fried potatoes prepared directly from fresh potatoes, in which after completion of the preliminary potato treatment steps of peeling, trimming, cutting into french fry size strips, and washing, the strips are then treated with hot oil for a brief period, and that step is repeated following at least one treatment of the potato strips to a hot, (300.degree. to 400.degree. F.) high vel...

A vending machine for providing french fried potatoes from dehydrated powder. Powder is metered into a cylinder of a rotatable, multi-cylinder cylinder block. Water is added when the block is rotated to the next stop. After mixing and two ready stations, the dough is extruded into hot oil in a cooking chamber. The oil is filtered and is then replenished from a reservoir. The dry powder and rehydrating stations are refrigerated. The vending machine includes absorption and adsorption filters to sc...

A device (1) for cutting potatoes (5) or other vegetables into slices or sticks, comprising a cutting member (2) with a supply tube (3) and a discharge tube (4) connected thereto. The device is designed for moving potatoes (5), by a water stream supplied by the supply tube (3), through the cutting member (2) and discharging them again via the discharge tube (4). In the cutting member (2), a number of knives (9) are arranged. The cutting member comprises a number of segments (6) held together by ...

A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferably the potato comestible will be reheated on a heat transferring apparatus.

A diffusing baffle assembly (30) for use in diffusing a fog of sprout inhibiter chemical in the discharge of a potato storage ventilation fan centrally positioned in front of the discharge of fan (11) and having a central plenum (31) and with a plurality of elongated channel shaped radial arms (32) attached to central plenum (31) so as to form radially extending channels for the transport of sprout inhibiting chemical from a fogger receiving ring (38) to the ends of radial arms (32). End caps (3...

A process for preserving foodstuffs such as potatoes in closed packages of foil packing material wherein the peeled, raw and if required sliced or diced potatoes are vacuum-packed without any included liquid and cooked or steamed and then cooled at a external pressure exceeding the internal pressure in the packing and controlled independently of the temperature, and wherein during the vacuum-packing process each potato or piece of potato is brought into direct contact with the inside of the pack...