Spining potato peeler improves yield and quality, manufacturer claims

By George Reynolds

- Last updated on GMT

Related tags: Peel, Potato

A new potato peeler uses a centrifugal chamber to improve product
control, which helps processors increase yield and reduce cleaning
costs, its manufacturer claims.

Processors are under pressure to improve yields and find ways of improving operations, while reducing costs. Heat and Control claims its Model BP batch peelers can be used in tandem to process up to 1,000 pounds of potatoes per hour. The first peeler uses a coarse abrasive to remove the tough peel of stored potatoes. After the initial peel is removed, potatoes flow into the second peeler where fine abrasive completes peel removal and polishes potato surfaces. Centrifugal force keeps the potatoes in controlled contact with the abrasive peelers within the chamber. This eliminates the inconsistent contact, which occurs when potatoes bounce uncontrollably inside a continuous peeler that can lead to defectively shaped products. The uniformly smooth surface produced by polish-peeling results in more efficient slicing and cleaner fryer operation further down the processing line, claims the manufacturer. For fresh potato applications, uniform shape and surface texture reduces the usage and carry-over of anti-oxidants onto finished product, which can also improve color stability, the company claims. Batch peelers can be cleaned with ease as all abrasive surfaces can be removed for washdowns, Heat and Control claims. Batch size and dwell time are programmable, and each peeler empties automatically, reloading at the end of each peeling cycle, claims the manufacturer. Optional weigh-in/weigh-out systems can be added to the system to improve peel loss control. US-based Heat and Control, part of the Ishida group, manufacturers equipment for the snack, prepared food, and french fry industries.

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