Fryer batches, seasoning, bagging and distributor orders for snack makers, with every potato, flour and oil lot traced.
Manage raw material and oil receipt, fryer and oven batches, seasoning, bagging and cartons in one system. Each run records its settings, its yield and its bag weight checks, and each carton leads back to the lots and the line behind it. Planners, line leaders, quality staff and the dispatch desk read the same record through the shift.
- Flavours, pack sizes, recipes and line lists entered as you run them
- Raw material suppliers, stock and distributor lists migrated
- Changes to recipes and check sheets handled by GullySystem staff when asked
Snack makers follow potatoes, pellets and oil from receipt through fryer or oven, seasoning, bagging and dispatch, with GullySystem configuring the software to each line. Each run records oil, temperature, seasoning dose, yield and bag weight checks. A carton code leads back to the batch and the lots behind it.
What goes wrong before the software.
How the work flows through it, step by step.
- 1
Purchase and receipt
Potatoes, flour, grits, pellets, oil, seasoning and film arrive by lot. Quality checks are recorded before they go to the store.
- 2
Run planning
Distributor orders and stock become a run plan by flavour and line, with changeovers sequenced to cut clean-down.
- 3
Base making and frying
Slicing, extruding or sheeting feeds the fryer or oven. Temperature, belt speed, time and oil are logged for the batch.
- 4
Seasoning
Powder and oil are dosed to the recipe in the drum. The quantity used is booked against the run.
- 5
Bagging and checks
Weigher, bagger, checkweigher and metal detector results are recorded per fill run, with rejects counted.
- 6
Cartons and dispatch
Cartons are packed by flavour, labelled with a code and dispatched to distributors with a delivery note.
What is inside.
Every module can be switched on, left out or changed to match how your team already works.
The business modules it is built from.
Each one is also available on its own, or inside a system built for you.
- Goods Receipt (GRN)
Potatoes, flour, oil, seasoning and film are received by lot, and quality checks are recorded before stock is released to a line.
- Production Planning
Distributor orders become runs by flavour and line, with changeovers sequenced so that clean-down time between seasonings is kept short.
- Work Order Management
Each batch is a run on a line with its oil, temperature, belt speed and time, and readings outside the limit are flagged.
- Bill of Materials
A flavour lists powder and oil by weight, and the quantity used in the drum is booked against the recipe for each run.
- Quality Control
Seal strength, nitrogen flush and metal detector tests are logged for each fill run, and a failed check holds the cartons.
- Batch and Serial Tracking
Every carton carries a code tying it to the run, the oil change and the raw material lots used.
- Stock Tracking and Alerts
Film reels, printed bags and cartons are tracked by flavour, with reorder alerts set for printed material that has a long lead time.
- Asset AMC Tracking
Fryers carry a change schedule for oil and filters, so renewal is planned and recorded against each machine.
How we would put it in.
Setup, data migration, integrations and anything built on top.
One system, each person sees their part.
For line leaders
Log fryer conditions and bagger checks, and call a changeover when a flavour ends.
For production planners
Sequence flavours, check raw material and packaging, and see which orders a line can run this week.
For quality staff
Review seal, weight and detector checks, hold a suspect run and pull the lots behind it.
For the store
Book in potatoes, pellets, oil and film against their lot numbers, then issue each one to a named run.
For owners and dispatch
Read yield, giveaway and waste by run, and send cartons to distributors against orders.
The numbers the owner asks for.
- Yield and waste by run and flavour
- Bag giveaway by weigher and shift
- Fryer batches outside temperature limits
- Seasoning used against recipe
- Oil changes by fryer
- Cartons dispatched by flavour and distributor
Who this is built for.
- Potato chip and crisp makers frying sliced potato
- Extruded snack makers running puffs and sticks
- Pellet snack processors expanding and seasoning bases
- Makers of fried and baked mixes sold in bags
- Co-packers filling flavours for other brands
When it is not the right choice.
- A shop frying and selling snacks by weight on the premises can manage without it.
- Makers of cooked meals and sauces will find Packaged Food Manufacturer Management Software closer.
Adapted to your business before it goes live.
You are not handed a login and left to it. The product is set up around your records, your people and the tools you already use.
Works alongside
- Checkweigher data import
- Barcode and label printing
- Accounting export
Questions owners ask before a demo.
Can fryer temperature and time be logged per batch?
Yes. The operator or a data import records oil temperature, belt speed and fry time for the batch. A reading beyond your limit is flagged. The line leader sees it at once.
How does it show bag giveaway?
Checkweigher results for each run give the average weight against the printed weight. Giveaway is shown by weigher and shift, so the settings can be reviewed.
Can seasoning be tied to a recipe?
Yes. A flavour recipe stores powder and oil by weight. Quantities used per run are booked against it, and a difference is visible afterwards.
Does it track the age of the frying oil?
Yes. The date and reading of each oil change are held per fryer. A reminder shows when a fryer is due for a change.
Can a metal detector log be kept?
Yes. Test results are entered per fill run with the operator’s name, and rejects are counted. Where a detector can export a file, an import can be arranged.
Can we plan flavours to save clean-down time?
Changeover times are logged by flavour pair, so a planner can see which sequence costs the least. The final order of runs stays a decision for your planner.
Can distributors place orders themselves?
Yes. A distributor login can show open orders and delivery notes. You choose which of those a distributor may see before anyone logs in.
Who holds the data?
You hold it. The quotation states how a copy is handed over if you ever need one.
How do we get started and what will it cost?
Start by sharing your requirements, including your fryers, ovens and flavours. We then show the system running your own products, and a written quotation sets out the cost for you to study.
Wondering what it would cost? Share your requirements and an engineer will come back with a scope.
Businesses that use this.
See Snack Manufacturer Management Software with your own data.
Tell us how you run things today. We’ll show you the parts that matter to you and say plainly what would need changing.
- No obligation
- A reply within one business day
- Your details stay private
Start with your requirements
Seven short steps that tell us what you need. An engineer reads them before getting in touch.
Share your requirements