We visited Farm Frites in Lębork, which has been producing fryers for McDonald’s since 1995. If you often eat in this restaurant, you can be sure that the fryers from this place come from this city.

The process of production of frytek is not only the selection and cutting of earthworks, but also a whole range of complicated parts and processing, and at a later stage also a lot of control of laboratories, where it is absolutely true.

How do McDonald’s fryers rise? How do you fry fries? Is a long bath of salt marshes so important in the process of preparing them? In what way does the control of frying in the laboratory take place? How do you steam water from frying pans? You will find it in that material!

Choose a fascinating journey through technological and productive processes and take with us all the factories in Poland!

00:00 Introduction
01:05 Preparation of dungeons for fry production
02:39 What are the children with the selected landowners?
05:04 Control of fry fry parameters in the laboratory

Zobacz, what do we hear

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First of all, it is necessary to get the appropriate land. In this case, the two selected launderers, which we enjoy in Poland. They come from Polish suppliers from Wielkopolski, Pomorza, Żuław and Kujaw. It is suitable for the dryness of the dry mass, light cream color, soft, peeling peel and longitudinal, regular shape. These parameters are controlled in the laboratory.

On the line of dungeons is separated by earth and stones, removed with the help of a water cyclone stonemason. Now it's time to enter the sink.

Cleaned landowners travel to the salt marsh bath at the appropriate density. This is an important test, because a little bit of dry matter will come out on top.

Picking of dungeons takes place in steam selection. It is steamed under pressure of 21 bars for 5 to 11 seconds, which causes the skin to peel off. Profitability? Impressive: up to 35 tons per hour.

The selected earthworms pass through the scrubber, the socalled brush, which removes the remnants of the crust. Now we are waiting for the knee washing and visual control through the employee of the landlord, failing to meet the requirements of strength.

In order to capture the flow of earthworms in a row, they are softened with the help of modern technology using pulsating pulsation. These softened bulwarks are now sorted by length of length into four groups and cut into sections of knives. The water disperses the pond and directs it to the head, which is so built that it was possible to collect a frying pan.

Further, the frying pans are short, and about a length of less than 3 cm, are eliminated on the device consisting of a set of appropriate sieves. This process will ensure the appropriate length of frying in the restaurant.

Optical sorters installed in the system of modern chambers eliminate frying pans that cause flames. Disposable frying pans are not wasted they are used to make earth tiles or more environmentally friendly energy. And what is important: if the flame is found at the end of the fryer, it is not removed, but shortened and sent to reverification.

The roasted and selected frying pans are blanched, heated or warmed in warm water. The process helps to build the structure of the fryer, thanks to which it is full and fluffy. During the drying season, the excess water is steamed it is done in a special tunnel.

The frying pans are roasted in an oven at a temperature above 170 degrees Celsius. Thanks to that, they are then fragile, malignant, and the time of their reequipment is shorter.

Fried frying pans, after removing the excess oil from the surface of the product and the introductory cooling to a temperature of 8590 degrees C, are transferred to the tunnel, where they are further cooled to a temperature of 5 degrees Celsius, and then replace. The entire operation must be carried out very quickly to prevent damage to the product through the crystallizing water.

The laboratory controls about 40 fry parameters, including 15 sensory ones. Quality inspectors give it a different taste, texture, color, odor and fragility. Pleasant work! All control parameters of the production process are controlled in the control unit.

Frozen fryers are resorted by length of length, weigh the appropriate portions on the device, and then packed. The closed and marked pack is subject to control when using a metal detector.

Packs are sold easily. Those who pass the rest of the control are packed to the cartons and subjected to a special vibration, thanks to which the fryers fill the cardboard in detail and do not break. In this form, they will remain ready for restoration. Within a second, the Farm Frites factory produces 40 gram portions of fries.