TNA has unveiled its new conti cut hydro cutting system for french fries processing, made with with ‘switcher’ technology to deliver greater efficiency, flexibility and consistency.
The conti cut hydro cutting system was revealed at TNA solutions’ stand (Hall 10.1 | Stand E068) at Anuga FoodTec 2024.
Visitors to the stand can view the integral ‘switcher’ first-hand, which enables the hydro cutting system to easily deliver against the industry’s highest output capacity (approx. 30 Mt/hr).
Switcher technology within the tna conti cut delivers benefits including:
- Drive efficiency, productivity, reduced waste and uptime with designated alignment tubes and integrated knife blocks. Both are exchangeable, depending on the final product to be processed and potato size used;
- the longest cut size possible when processing potatoes in high volumes through the alignment tubes;
- flexibility with an interchangeable knife block, enabling potatoes to be cut into different shapes and sizes, such as: sticks, wedges, and slices;
- guaranteed smooth cutting surface with the tna conti cut hydro cutting system, resulting in less oil pick up compared to a mechanically cut surface, reducing oil usage and fat content;
- blockages are detected by means of a pressure transmitter or flowmeter installed in the switcher (e.g. broken knives / product stuck in knife block); and
- maintained uptime as the switcher automatically rotates the revolver to a new alignment tube and knife block, allowing the operator to take out the clogged knife block and replace the knives.
Compared with a mechanical cutter, where centrifugal force is used to drop potatoes randomly onto a high-speed rotating cutting head, the tna conti cut hydro cutting system uses the alignment tube within the switcher to ensure the potato is consistently positioned lengthways to produce a longer cut.
With strips, for example, the longer cut is vital when supplying customers such as quick service restaurants, that require the longest strips possible. The hydro cutter also creates a smoother throughput, which reduces oil usage, delivers a lower fat product and at the same time increases efficiency.
Working with TNA experts to determine the correct configuration for a specific french fries processing line is highly recommended to ensure the resulting solution delivers above and beyond expectations.
