Abstract: A washing installation includes a first washer (3) for washing slices of root vegetable with water, a second washer in the form of a rotating pipe (4) supplied with water at an infeed end for the slices of root vegetable washed during slicing, and a third washer (20) with a foraminated conveyor (16) for an additional washing of the slices of root vegetable discharged from the pipe (4) and conveyance of the same to a hopper. On each side of an intermediate portion (7), the rotating pipe (4) has a portion (6, 8) with increased diameter. The intermediate portion (7) is perforated. A water inlet is arranged in the portion (8) with increased diameter after the intermediate portion (7) for replacing the washing water flowing out of the perforations of the intermediate portion (7).

Abstract: A deep-fryer having an elongate deep-frying trough and an endless conveyor belt, which is arranged to travel along a carrying run along the bottom of the deep-frying trough from an inlet end to an outlet end. Products introduced at the inlet end into a bath of oil in the deep-frying trough are thus moved through the deep-frying trough to the outlet end. A driven deflecting roller at the outlet end is adapted to drivingly engage the conveyor belt. A deflecting roller at the inlet end is also adapted to drivingly engage the conveyor belt and is arranged to move the same synchronously with the deflecting roller at the outlet end. A driving motor is arranged for driving the two deflecting rollers and is connected to drive a driving shaft arranged between the inlet end and the outlet end of the deep-frying trough and which is connected to the respective deflecting rollers via a respective angular gear.

Abstract: A deep-frying apparatus comprises an elongate deep-frying pan (1) having a plurality of bottom inlets (2-6) and bottom outlets (7-9) for frying oil, as well as a filter (13), a circulation pump (14) and a heat exchanger (11), which are connected in series from a first collection pipe (12), which is connected to the bottom outlets (7-9), to a second collection pipe (10), which is connected to the bottom inlets (2-6). At least one pair (18-20) of opposing lateral inlets is arranged in opposing side walls of the deep-frying pan (1) and provided opposite to one another in an area closest to an inlet end (16). At least two of the bottom inlets (2-6) are arranged in this area. Via a third collection pipe (24), the lateral inlets (18-20) are connected to the circulation pump (14), such that oil jets having a velocity of flow much exceeding that of the frying oil flowing in the longitudinal direction of the deep-frying pan are directed towards one another essentially transversely of this longitudinal direction.

Abstract: A method for the production of concentrated, frozen puree, especially potato puree, in which method the potatoes are first washed, peeled, cut into pieces, blanched, cooled and dewatered. The potatoes thus processed are then dried to reduce their weight by 40-60%, whereupon the potatoes are steamed and then mashed, frozen and crushed. By drying the potatoes before they are steamed, a final product of higher quality is obtained, while at the same time chemical additives, such as antioxidants, consistency agents etc., are rendered superfluous.