Cavendish Farms, one of the larger potato processors in North America, is equipping its new french fry production facility in Lethbridge, Alberta with TOMRA’s Eco steam peelers.
Cavendish Farms has existing solutions supplied by TOMRA Food at their processing facilities in New Annan, Prince Edward Island and Jamestown, North Dakota. The new production facility in Alberta will include the latest steam peeling technology from TOMRA.
Eamonn Cullen, Market Unit Manager Peeling at TOMRA Food says that steam peeling has for a long time been the most efficient method of removing skin from the surface of vegetables. “TOMRA’s Eco steam peeler is not only the fastest steam peeler; it is also the most efficient in the industry, using 28 per cent less steam than other peelers of its type.”
“We were the first to introduce high pressure steam peeling to the vegetable processing industry and we continue to invent technologies to improve steam peeling performance,” Cullen says. “The new Eco steam peeler enables processors to reduce the energy consumed in the process to levels not seen in the industry before.”
According to Lethbridge Project Lead at Cavendish Farms, Andrew Macleod, “By partnering with TOMRA Food, we expect to achieve significant savings in energy costs and raw materials to produce the highest quality frozen potato products.”
TOMRA now has 532 steam peelers operational around the world.
Source: TOMRA Food
