The slices are mashed immediately after the cooking.
The mashed potatoes are pumped to the drum dryer DD by a special pump to avoid cell breakage and the upper screw helps the distribution of puree onto the drum surface.
Six application rollers evenly spread the mashed potatoes in a thin layer around the drum dryer.
The heat, generated by steam, dries the mashed potatoes.
The perfect dosage of additives and the drying action will cause the detachment of the dry film from the drum dryer.
The puree that is not spread onto the drum is recovered by the wet-waste recovering screw.
Defective potatoes (such as those with eyes, black dots, etc.) do not stick to the drum surface and are recovered in the dry-waste evacuation screw.
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