Cooking

The potato slices move on a conveyor belt to large cookers. The slices are always cooked in vegetable oil from various countries. The types of oils used may include palm oil from Malaysia, soya oil from North America, groundnut, sunflower and rape seed oil from Europe or blends of various types. The cookers can fry up to 2000kg of chips per hour. The frying operation is continuous and fresh oil is added as it is used up in the cooking.