Production Process

How we make our delicious Crisps:

1. Harvesting

Potatoes are harvested and either stored in temperature controlled stores or delivered to the factory in large bulker lorries.

2. Washing / Sorting / Slicing

They are then passed through an abrasive lined revolving drum in order to remove the peel completely.

Following the peeling process the potatoes pass through an inspection conveyor belt where they are examined thoroughly to ensure that only the freshest and best potatoes are used to make Largo Food's crisps.

At this point the cleaned, peeled potatoes are ready to continue along the belt into a high-speed rotary slicing unit. They then enter the blancher, which helps to give the crisp its pale appearance by reducing any sugar content that may be in the potato slice.

3. Cooking of Potatoes

On exiting the blancher the potato slices are then cooked in pure sunflower oil before being conveyed to the colour sorter where each cooked crisp is inspected to ensure that it meets the high quality levels set by Largo Foods.

4. Flavouring / Weighing / Packing of Crisps

From here, the crisps are passed through the flavour drum where they receive a coating of flavour. The crisp slices are then transferred from the flavour drums to the packing machines where they are automatically weighed and filled into packets, which are then packed into cartons.

The cartons are automatically sealed and packed before progressing through the warehouse and van distribution system to finally arrive in the retail outlet fresh and ready for the consumer.