Jul 2012 - Issue 5 - National Federation of Fish Friers

aises the box to ensure none of the potatoes are subjected to more than a 30
cm drop to prevent bruising. These boxes are issued a goods received number
(GRN) and stacked in the climate controlled stores. Each box from the bulker
is given the same GRN number and the quality control process and variety is
used to determine what product each GRN is suitable for.
Processing
The potatoes are then ready for processing, two huge Limas step peelers are
used, and each peeler is capable of peeling 6 tonnes per hour. They are then
passed through an optical sorter, which removes any potatoes with a set
percentage of damage on them, or any signs of green. Following the process
down, the potatoes pass over a grading table, if there is any blemishes left on
they are placed on the other side of the table to be re-peeled. If ok they either
get diverted to the cutting machine or straight on if the line is set up to produce
whole peeled potatoes. The cutter is capable of producing sliced, diced or
chips by varying the slice thickness and inserting a rotating cross cut cylinder.
After the cutter the potatoes are passed through a
cooling auger, a huge refrigerated tank with a
corkscrew to propel the potatoes forward, the
chilled water inside helps reduce the temperature of
the potato prior to being stored.
The potatoes are then passed through a dipping
auger which contains a solution of preservative. This
is constantly measured by the dosing system to
ensure only the correct amount of preservative is
used. The chips are then de-slithered using a
vibrating deck with slits that let any fines fall through,
and then sealed in bags.
Nothing is wasted as the peelings are dried and sent
to another company to be used in other products.
The waste water is then pumped to a reed bed
system which filters the water and it is then clean
enough to return to the water table.
Limas Potato peeler
Issue 5 July 2012
Colin then took us to view some potatoes growing in the fields. The first
samples we looked at were still pretty immature, with small tubers. We moved
to another field where the potatoes were further on and just weeks from
harvest. This kind of trip is very useful as the more knowledge you have to
pass on to your customers the better.
Trawler visit
We left FFF and headed in convoy to Fleetwood to visit a Heritage Trawler called
The Jacinta. Now out of commission, this trawler fished from Fleetwood and
latterly in Hull before finally hanging up its nets in the mid-1990s. It is now
used as a floating museum to show what life and conditions were like on board
a trawler.
We were shown the entire process of fishing, from how the nets worked to
where the fish were stored in the hole. Conditions must have been tough as it
would have been Arctic weather on deck and it was red hot down below.
Fishermen were often expected to work extremely long shifts when the fishing
was good and lived in reasonably cramped conditions. The guide showed us
some of the fish finding and navigational equipment in the wheel hose, before
allowing us all a photo opportunity playing captain at the helm!
At the end of the trip we were treated to fish and chips in the meeting room in
the heart of the Jacinta. Richardson’s Fish Restaurant in Fleetwood kindly
delivered to the vessel! Thanks must go to Sean Lloyd for organising the trip,
all at Fylde, Fresh and Fabulous for the tour of the farm, the crew of the Jacinta
and also Richardson’s for cracking fish and chips!
Register at YoungFriers.com for information on future trips!
Aboard the Jacinta
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