Raw potatoes are brought into the plant in the receiving area where they are washed to remove plant material, dirt and stones.
To make the best possible use of the raw materials the potatoes are next sized. Large potatoes are separated for use on French fry production lines. Smaller potatoes are used in specialty items or french fries not requiring long length.
Peeling and scrubbing comes next; high pressure steam loosens the potato skins. Any remaining skin is removed by automated brush peelers. The potatoes then move to the trimming area where gross defects are removed by hand.
The final stage before cutting is pre-heating, where the potatoes are slightly softened by heating them in water. This vital step prevents the potatoes form shattering during the cutting process. The potatoes are sent through a set of knives and are cut into fries of the desired dimensions.