FAM STUMABO has nearly doubled its production capacity for French fry blades, supported by a third production facility that is now fully operational and houses the company’s expanded hydrocutting blade operations. The investment is aimed at potato processors seeking operational efficiency, consistent cutting quality and greater product differentiation, including specialty French fry cuts.

The expansion pairs greater capacity with greater manufacturing flexibility, using new automated and semi-automated equipment. STUMABO has also expanded production of circular blades and cross-cut blades, used in FAM STUMABO’s industrial cutting equipment.

Meeting processor priorities

The company says traditional straight-cut fries continue to dominate the market, but demand for specialty shapes and exclusive cuts is creating opportunities for product innovation and higher-value offerings. Efficiency remains a priority: consistent cutting quality and optimal yield help processors make the most of raw materials, longer blade life reduces replacement frequency and operating costs, and reliable replacement blades minimise downtime.

“Today, our customers are looking for more than reliable cutting blades. They need solutions that help them improve efficiency while giving them the freedom to introduce new products and respond to changing consumer preferences,” says Bjorn Thumas, Business Development Director.

High volume and specialty cuts

Additional automated capacity is intended for high-volume blade production, while semi-automated manufacturing accommodates a wider variety of specialty cuts. A new laser system, state-of-the-art forming machines and other specialised equipment further enhance manufacturing capabilities.

“While these investments allow us to combine high-volume production with the flexibility to manufacture more specialized blade designs, new equipment is only part of the story,” explains Emerson Jiménez Barajas, Blade Operations & Food R&D Director at FAM STUMABO. “What really makes the difference is the knowledge and experience of our people. Our production teams and engineers know how to make the most of these technologies, adapt our manufacturing processes and develop solutions for increasingly complex cutting requirements.”

A blade range spanning standard and specialty fries

STUMABO’s hydrocutting blade portfolio includes more than 3,500 active blade types, with over 75 cutting dimensions for square-cut French fries alone. The company says this reflects the variety of hydrocutting systems and cutting heads used by potato processors.

Alongside traditional straight-cut fries, STUMABO offers blades for crinkle cuts, deep crinkle cuts, scoops, wedges and other proprietary or exclusive shapes. It continues to develop its own specialty shapes, which are available to all potato processors, and works with individual customers to create exclusive cuts that are developed specifically for their products and kept confidential.

STUMABO’s precision blade expertise dates back to 1947. Since joining forces with FAM in 1997, the Belgian company has combined it with FAM’s knowledge of industrial cutting equipment. It plans to keep investing in its hydrocutting blades and cutting head portfolio.

“This latest expansion represents another important milestone. It reflects our confidence in the future of the French fry industry and our commitment to investing in the people, technologies and manufacturing capabilities that will help our customers succeed in the years ahead,” says Mark Van Hemelrijk, CEO of FAM STUMABO.

Interpom 2026

Visitors to Interpom 2026, taking place in Kortrijk, Belgium, from November 29 to December 1, will be able to meet the FAM STUMABO team in Hall 1, Booth 199 to discuss their French fry cutting requirements.

• For more information, visit: fam-stumabo.com