Rosenqvists Food Technologies Reveals How Reducing Surface Water on Chip Slices Cuts Frying Energy Costs

Rosenqvists Food Technologies is spotlighting a simple but powerful strategy for potato chip producers to reduce energy consumption: minimize surface water on slices before frying.

After washing, dipping, or blanching, chip slices often retain a layer of surface moisture. This moisture, along with the natural water content inside each slice, must be evaporated during frying—a process that consumes a significant amount of energy.

According to Rosenqvists, reducing surface moisture from 12% to 8% can lead to energy savings of up to 130 kWh per hour when producing 1,500 kg of chips—a substantial benefit for processors aiming to cut operational costs and boost efficiency.

However, it’s important to strike the right balance. A small amount of surface water is still needed to help slices separate and prevent clumping—ensuring a consistent, high-quality product.

To help producers strike this balance, Rosenqvists offers advanced drying solutions such as:

• Vibratory dewatering conveyors
• High-speed belts with air blowers
• Other customized drying technologies

The company also provides guidance on how to measure surface water using a simple centrifugal sieve method—a practical approach that allows processors to optimize moisture levels with precision.

Rosenqvists Food Technologies invites food processors to connect with its expert sales team for tailored advice, equipment recommendations, and support in reducing energy usage while maintaining product quality.