Part 3/9:
Upon arrival at the processing facility, the potatoes undergo thorough inspections. A small sample is tested to confirm they are fit for production; this quality control step is crucial for maintaining high standards. Once approved, they are washed, peeled, and sliced. Interestingly, the residual soil left on some potatoes acts as a natural preservative, retaining moisture and preventing spoilage.
As the potatoes are prepared for frying, the production line employs a series of automated machinery that optimizes efficiency and minimizes damage. Advanced systems ensure a consistent frying process, maintaining the delicate balance of crispiness without burning any chips. These machines continuously stir the chips as they cook, guaranteeing even heat distribution.