Provisur will introduce a series of new refining and separation systems at Fruit Logistica 2026 — developments that, while targeted at the fruit sector, carry clear implications for potato processors seeking greater yield, texture stability and gentle handling in mashed and cooked potato applications. The company will present its modular production technologies for compote, mash and juice at the Berlin trade fair between 4–6 February 2026, highlighting the STS®, Barracuda® and Hoegger® ranges.

The STS 800, STS 2000 and STS 3000 refiners are designed for jams, compotes and fruit or vegetable sauces and purees. According to the company, the STS 2000 “enables higher throughput and quality control for many end products.” Product is pulled through the system by a flexible pressing belt and pressed against a perforated drum, allowing soft components to pass through while stones, skin or harder fragments are scraped off and discarded through a waste chute. Provisur says the robust construction and simple configuration support easy maintenance and cleaning, an aspect that aligns with the hygiene-driven priorities of potato mash and puree production.

For processors working with smaller batches or requiring versatile refiners, the AM2C Barracuda system offers lower capacities and what the company describes as a lower machine price point. The Barracuda features “a low RPM and a single screw feed system which gently handles raw material,” combined with a two-pallet vane pump to deliver high yield. It refines from 360 microns to 10 mm and can handle fresh or cooked product from 0 to 90°C, including raw material with high fibre content. Provisur notes that testing and demonstrations are available at its Innovation Center in Plailly, France, or at customer facilities.

For potato processors, the Hoegger PS2000 and PS4000 models may be the most immediately recognisable. The company states these machines are “already highly regarded worldwide in potato processing,” and are also used for compote and mash made from soft and cooked products. Hoegger systems remove pits, stones, skins, stems, black spots and fibres through a controlled pressure approach. Provisur says the technology is defined by “the delta pressure system of sensors,” which provides very low, constant pressure. Combined with controlled knife head rotation, this enables “outstanding product quality” and “excellent consistency” through automatically regulated, recipe-defined operation. The company also highlights operator-friendly design, easy cleaning and low operating costs.

While showcased in a fruit-centric context, the refiners’ controlled pressure, gentle separation and consistency management capabilities mirror key requirements in modern potato mash, puree and ingredient production. The systems’ focus on yield optimisation, reduced mechanical stress and predictable texture development reflects a technology path increasingly relevant to potato processors seeking to standardise output across variable raw materials and elevated quality specifications.