French Fries – Chips

french fries-chipsSAS’s electrostatic technology is very popular with potato processors who use it to apply to apply flavouring to blanched and frozen potatoes. To discover the best equipment for your product, see below or call us on +44 (0)1865 747634.



Model Type: SAS 1 C
This model is designed to atomise dry spices and create an electrostatic charge on the powder as it leaves a dry powder spray nozzle. The powder is collected in a cone from a screw feeder and is transferred to the electrostatic spray nozzle through a venturi and blown through a powder tube.

Typical Uses
Drops powder onto french fries and chips (including blanched and frozen).

Benefits to user
Up to 98% coating of all products, greatly improved coating over traditional methods, less powder usage, cleaner drum, less line contamination, and shorter production time.

Model Type: SAS 1 O
This model is designed to atomise oil. The electrostatic spray head is attached to the dispensing tube that atomises and creates an electrostatic charge on the oil. The spray head is angled to point to the product to be coated.

Typical Uses
Oil onto whole potatoes and chips.

Benefits to user
98% coating of all products, less oil usage, cut down of misting, cleaner working area, less line contamination, greatly improved quality.