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X-WR-CALNAME:At My TV
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DTSTART:20260329T020000Z
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SUMMARY:Inside the Factory 10x3 - Oven Chips
DTSTAMP:20251230T050604Z
SEQUENCE:0
UID:204181-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:Paddy McGuinness explores the secrets of the McCain factoryn
	ear Scarborough to reveal how it cuts\, fries and freezes 80million chips 
	a day. Today\, he's following production of theirbest seller\, the straigh
	t cut frozen Home Chips.Of course\,when it comes to making chips\, the mai
	n ingredient ispotatoes. And as Paddy steps out to the delivery yard\, a l
	orryfull of 28 tonnes of them has just arrived. Welcoming in one ofup to 7
	0 lorry loads that the factory receives a day isoperations manager Mike Ha
	rtnett. He tells Paddy that on theback of the lorry is a special variety o
	f potato called‘Daisy'\, which is perfect for making chips. And on the b
	ackof one lorry are enough potatoes to make 1.7 million chips!Paddy can't 
	quite get his head around the sheer numbersinvolved at this factory\, and 
	he's even more blown away whenMike tells him that it'll only take two hour
	s to transform thisload of spuds into frozen chips!After passing a series 
	ofrigorous tests to check they have the correct starch content\,the potato
	es snake their way through the enormous factory on aseries of conveyor bel
	ts. Half an hour into the process\, Paddyis keen to find out more about Mi
	ke\, asking him what condimenthe prefers on his chips. To his horror\, Mik
	e tells him brownsauce! Wishing he hadn't asked\, Paddy follows Mike and t
	hespuds through a series of washers which remove stones and soil.Then it's
	 on to the peeler\, where Paddy leaves ‘Brown SauceMike' behind and meet
	s production director Ashley Bowsley. ToPaddy's amazement\, Ashley tells h
	im that they use an advancedsteam peeling method which ‘explodes' the sk
	in off thepotato\, minimising waste.The next important production step isa
	nother hi-tech one. Instead of parboiling the potatoes tosoften them\, as 
	you might do at home\, they travel through aPulsed Electric Field machine.
	 Paddy learns that it sendselectric pulses into the water that the spuds t
	ravel through\,which softens them ready for cutting into chips. He states\
	,‘the amount of stuff what goes on with a humble chip in hereis amazing.
	' And it doesn't end there\, as the spuds travelthrough a cutting machine 
	at 60 miles per hour\, flying througha series of blades which transform th
	em into chips. The resultis spectacular\, as Paddy sees 1.7 million chips 
	cascade down achip waterfall every hour. Just 67 minutes into the producti
	onprocess\, he gets his hands on a chip.The freshly-cut chipstravel along 
	huge conveyor belts from one hi-tech machine toanother\, and Paddy and Ash
	ley are hot on their heels. The nextprocess is another surprise: battering
	. Every chip is coated ina light batter\, to create extra crispness after 
	you've cookedthem in the oven at home. Then\, the chips are sent through a
	fryer\, followed by a freezer and onto the vast packing hall\,where Paddy'
	s co-presenter Cherry is waiting for him. She'sdone a bit of genning up on
	 the equipment and talks Paddythrough the complicated process of weighing 
	out the chips andputting them into one-kilogram bags.Finally\, the packed 
	frozenchips snake their way towards the distribution area\, whereAshley is
	 waiting for Paddy and explains how an automatedsystem loads 26 pallets on
	to the back of a waiting lorry. Afterjust two hours\, 1.7 million chips he
	ad out of the factory tobe enjoyed with everything from sausages and beans
	 to pies andpasties.Elsewhere in the episode\, Cherry delves into thescien
	ce behind malt vinegar production and heads to a farm inthe West Midlands 
	which is busy harvesting potatoes for thechip factory\, while historian Ru
	th Goodman tucks into theorigins of everyone's favourite seaside dish\, fi
	sh and chips.
DTSTART:20260113T200000Z
DTEND:20260113T210000Z
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