Infrastructure
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At MaddyFry, infrastructure has been carefully planned to facilitate efficiency and quality in the production of French fries. We have state-of-the-art equipment such as blast freezers, peelers, fryers, blanchers, and automated packaging systems.
Water recycling, energy-saving equipment, and efficient waste management are among our top priorities when it comes to sustainability. To guarantee food safety and shield our staff from mishaps, especially in areas with machinery and hot oil, we implement strict sanitation regulations and worker safety protocols throughout all of our locations.
Potatoes are maintained in large silos or temperature-controlled warehouses while consistency in size and quality is ensured by sorting machinery.
To ensure quality, potatoes are cleaned, peeled using mechanical peelers or high-pressure steam, and visually inspected for any defect.
Potatoes are sliced precisely with precision slicers. Miscut portions are then sorted out.
After gently boiling the potatoes to reduce sugar content and enhance texture, they are dried to eliminate any remaining surface moisture.
Potatoes are first partially fried, cooled at a low temperature & if needed, are fried again for crispiness.
Then potatoes are packed quickly and frozen into cartons or bags using blast freezers to retain the flavor & texture.
Lab testing and ongoing quality inspections guarantee that product requirements are fulfilled at every turn.
Finished food items are carefully delivered to stores and customers after being kept in big freezers.