FAM STUMABO started a revolution with the introduction of the new Centris™ machine line featuring patented centrifugal slicing and shredding technology. The patented SureSet cutting heads set new quality standards with innovative 12 and 16-blade cutting heads enhancing the cutting process with pre-set slice thickness accuracy and up to double capacity. Daily operations were simplified by their light weight and reduced cleaning time. The Centris line of machines has significantly reduced the operational costs and usability.
Our application specialists continually expand their understanding of the parameters that affect the cutting of different potato varieties. These include the infeed product size, surface condition, texture and other factors, such as whether they are stored or field fresh.
Only then can we select the cutting solution that delivers the greatest value and best result for our customers.
Over the years, FAM STUMABO has built strong partnerships with leading potato processors worldwide. We design machines, blades and cutting heads that respond to your unique processing needs. Their overall goal is fryer stability. We understand the impact of slice accuracy on the frying step, preventing acrylamide formation, reducing scrap, preventing excess moisture and optimising oil uptake.
To help optimise your production process, we partner with leading suppliers of total line solutions on continuous lines. This means we can provide cutting equipment that connects, communicates and works seamlessly with the rest of your setup. We can integrate our machines perfectly into all known snack processing lines whether it is a continuous potato chip line or vegetable chips line.
Over the years, FAM STUMABO has built up strong partnerships with leading potato processors worldwide. We design machines, blades and cutting heads that respond to your unique processing needs. Their overall goal is fryer stability. We understand the impact of slice accuracy to the frying step, preventing acrylamide formation, reducing scrap, preventing excess moisture and optimising oil uptake.
To help optimise your production process, we partner with leading suppliers of total line solutions on batch lines. This means we can provide cutting equipment that connects, communicates and works seamlessly with the rest of your setup. We can integrate our machines perfectly into all known snack processing lines whether it is a batch potato chip line or a vegetable chips line.
Good cutting is a precision process. The combination of the right cutting method and the ideal blade avoids cell damage and makes cuts extremely accurate, guaranteeing product uniformity and reducing waste.
FAM STUMABO designs different types of knives to meet varying product textures and processing conditions. All the blades are designed and manufactured in-house using the best food-grade stainless steel materials. Their quality is the result of long research and experience. Based on profound application knowledge, we select the precise thickness, edge profile and mechanical strength needed to achieve an optimised cutting process with minimum waste.
FAM designs machines, blades and cutting heads that respond to your unique processing needs. Their overall goal is fryer stability. We understand the impact of slice accuracy on the frying step, preventing acrylamide formation, reducing scrap, preventing excess moisture and optimising oil uptake.
We partner with leading suppliers of total line solutions to offer you cutting technologies that connect, communicate and work seamlessly with your other equipment. We can integrate our machines perfectly into any snack processing line, whether it is a continuous potato chip, batch potato chip or vegetable chip line.
FAM STUMABO works hand in hand with customers to develop or co-develop new product ideas. Our innovations are driven by global trends, such as the increased demand for snack products and further automation. FAM STUMABO has developed innovative solutions to simultaneously improve the quality of the cut product and increase production speed.
