FAM STUMABO drives large scale precision in the industrial cutting of root vegetables

The industrial processing of root vegetables such as potatoes, carrots, beetroots, celeriac, turnips, and sweet potatoes represents one of the highest volume segments of the food industry.

However, FAM STUMABO notes that natural variability in size, hardness, fibrous structure, and moisture content demands mechanical solutions capable of ensuring dimensional precision, tissue integrity, and cutting consistency on high-capacity lines. Furthermore, the quality of the cutting stage directly influences the product's subsequent behavior during blanching, frying, freezing, or packaging.

High-capacity centrifugal cutting innovations for potatoes and strips

Within the SureTec platform, the SureTec 240P model was developed specifically for processing white potatoes and sweet potatoes, whether abrasive or steam peeled. This equipment produces french fry strips, shoestrings, and dices with smooth, crinkle, or deep-crinkle finishes.

The technology incorporates the SureCut Unit, which allows cutting components to be pre-assembled into a single unit with a preset size. This system simplifies installation, minimizes setup errors, and ensures dimensional consistency from the start of the batch. Additionally, the 240 mm-wide drum and specialized product orientation hoppers optimize the guidance of long pieces, reducing breakage and feathering.

For large-scale dicing applications including frozen vegetables and heavy duty inputs the SureTec 240 solution delivers consistent performance tailored to demanding volume requirements.

Precision cross-slicing for elongated products

Cross-slicing elongated vegetables such as carrots, parsnips, and sweet potatoes requires strict control to prevent jagged edges or surface tearing. The Volantis™ V-belt slicer employs a high-speed cutting system that produces uniform slices with smooth surfaces, minimizing waste and reducing processing times. The equipment accommodates multiple tool sets for straight, wavy, and julienne cuts, as well as halves and sticks.

Centrifugal shredding for the fresh-cut sector

Shredding or grating carrots for the fresh-cut sector requires a clean cut to avoid frayed edges and excessive generation of fines factors that compromise texture and the visual appearance of freshness.

• Centris™ 315: Designed for smaller-scale operations or application trials, it utilizes centrifugal cutting principles that preserve the integrity of the vegetable's surface.
• Centris™ 400: Extends the centrifugal principle to high-capacity processing lines, maintaining product stability as it passes the blade to ensure uniform shredding and reduce raw material waste.

Selecting the appropriate cutting principle and aligning machinery design, tooling, and product handling characteristics are decisive factors in ensuring final quality and profitability in the processed vegetable industry.

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