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TNA Solutions has launched a new hydro cutting system for french fries, unveiled to guests at Anuga FoodTec 2024 in Germany last week. The solution, TNA Conti Cut, aims to deliver greater efficiency, flexibility and consistency in the processing of french fries at high volumes. It features designated alignment tubes and integrated knife blocks that are exchangeable depending on the final product and potato size used. When processing potatoes at high volumes through the alignment tubes, the solution aims to enable the longest cut size possible and allow for potatoes to be cut into different shapes and sizes, such as sticks, wedges and slices. According to TNA, the system guarantees a smooth cutting surface that results in less oil being picked up compared to a mechanically cut surface, reducing oil usage and fat content. Blockages, such as a broken knife or product stuck in the knife block, can be detected by means of a pressure transmitter or flowmeter installed in the switcher. Additionally, the switcher automatically rotates the revolver to a new alignment tube and knife block, allowing the operator to take out the clogged knife block and replace the knives, maintaining uptime. Twan van den Berg, global sales manager for processing at TNA Solutions, said that customers require solutions that enable higher efficiency and maximum capacity in line with the global french fries market’s predicted growth to over $40bn by 2027. “Compared with a mechanical cutter, where centrifugal force is used to drop potatoes randomly onto a high-speed rotating cutting head, the TNA Conti Cut hydro cutting system uses the alignment tube within the switcher to ensure the potato is consistently positioned lengthways to produce a longer cut,” van den Berg said. “If we take strips as an example, this longer cut is vital when supplying customers such as quick service restaurants, that require the longest strips possible.”