Batter Systems
Batter Systems
Delivering consistent quality and efficiency starts with precision. Our batter mixing systems, batter applicators, and SAPP (Sodium Acid Pyrophosphate) treatment solutions are engineered specifically for potato processors to ensure bright color, uniform coverage, and predictable performance across fries, wedges, hash browns, and specialty cuts.
Batter Mixing Systems: Maintain stable viscosity and recipe accuracy for consistent pick-up and reduced waste.
Batter Applicators: Achieve uniform coating with gentle handling and fast, hygienic changeovers.
SAPP Integration: Protect color and texture with controlled dosing and optimized contact time.
Combined with real-time monitoring and recipe-driven automation, our solutions help you minimize downtime, improve first-pass quality, and keep your potato lines running at peak performance.
Batter Mixing System
We manufacture a complete batter mix system and applicator conveyor for modern French fry plants, including dry batter handling, filtration, weigh feeders, mixing, hydration tanks, Crylolators, and drum or weir-style dosing with capture and recirculation. The system mixes and stores batter to required consistency and temperature, featuring hygienic stainless-steel design, broad operating ranges, and optional ingredient addition for enhanced process control and product quality assurance.
Batter Application System
For products that require batter application before frying such as potato strips, GEM offers robust batter applicators that can handle various loads and operating conditions at high production rates. The products immersed in a prepared batter mixture run through conveyors or a dipping system to ensure consistent, uniform coating and complete coverage. Heavy-duty batter belts can be built up to 12 feet wide. With redesigned side chain links, the durable system withstands pull and breakage, which leads to reduced maintenance and extended service life. The batter applicator also has a Clean-in-Place hood construction for efficient cleaning and quicker turnover times between products.
SAPP
Sodium acid pyrophosphate (SAPP) and dextrose are commonly applied to French fries or diced potatoes in a specialty line to control product color and maintain overall quality. This treatment occurs immediately after the blanching stage and before drying. Depending on plant capacity, line layout, and processor preference, the blanched product can be transferred to the SAPP/dextrose application system via flume, piping, or conveyor.