From the Field to the Peeler
First, we select premium chipping potatoes from local farmers, and have them delivered directly to our factory. Production begins at the peeling line where the potatoes are unloaded into a crate dumper and sent to a hydrolift to remove vines, rocks, etc. prior to carrying them into a peeler where they are washed and lightly peeled.

Slice 'Em Up...
After washing, an inspection conveyor transports the peeled potatoes to another hydolift and into holding bins before they head to the slicers. From the slicers, a bi-directional conveyor takes the slices to the potato chip fryers. We do not wash the slices prior to sending them to the fryers like "the big boys" do. This gives our potato chips extra crunch.

Our Special Process
Once the potato slices are loaded into the fryers, an agitation system stirs the slices one batch at a time for approximately 10 to 13 minutes. The temperature starts out high and gradually drops approximately 50 degrees before returning to the original, preset temperature. This is also contrary to mass-produced potato chips, and is the secret to making thicker, crunchier, and folded Tim's Cascade Potato Chips. Our five fryers produce approximately 2000 pounds of potato chips per hour.

A Final Check for Quality
After leaving the fryers, the unseasoned potato chips are inspected for quality. We use a photo scanning device to 'look' at every potato chip before they head to packaging. We want to remove dark, oily, and stuck-together chips. These discards are shipped to a rancher in our area to be used for cattle feed.

The finished packages leaving the packaging machines are hand packed into corrugated boxes and placed onto pallets for shipping directly to your favorite store. Our potato chips arrive in Northwest grocery stores within one week of manufacture.

There you have it: the secret to the Cascade Crunch!

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