Resources
Guides and Tools for Food Processing Engineers
Practical guides, checklists and a sizing tool for plant managers, process engineers and maintenance leads planning peeling, cutting, blanching and complete potato, fruit and vegetable lines.
Tools
Steam peeler sizing calculatorEnter your tonnage and crop. See which DORUK or Gentle model range fits, from the Bigtem spec sheet.
Build your equipment ROI case with the free ProcessorROI calculator. A free online tool for rough labor, yield, energy and payback estimates you can bring to a capex meeting. Enter your own plant numbers.
Open the ProcessorROI calculator (external site, opens in a new tab) ↗
Guides and checklists
Steam vs abrasive peelingHow each method works, where each fits, and the questions that decide it for your crop.French fry line layout guideProcess flow, wet and dry zones, utilities, service access and the bottlenecks to design out.How to choose a blancherWater, steam, screw, drum and hydrostatic blanchers compared, and how to pick one.Steam peeler replacement checklistWhat to measure and collect before you replace an aging steam peeler.Utility planning checklistSteam, water, compressed air, power, drainage and exhaust, item by item.GlossaryPlain definitions: blanching, IQF, flash release, sliver removal and more.
Articles
Optimizing a French fry or chips lineWhere efficiency is won or lost, stage by stage.Peeling systems and yieldHow the peeling method and its settings shape yield and quality.Roasting and grill marking technologiesFlame and radiant roasting, grill marking and complete pepper lines.From raw potato to chipsThe chips process explained, from receiving to packing.
Tell us your crop, capacity and timeline
A Bigtem USA engineer will review your project and follow up with a recommended configuration and a utilities outline.