5 Used Batch Peelers

Applications & Use Cases

• Preparing potatoes for chip production in commercial kitchens and food processing plants.
• Peeling root vegetables like carrots and parsnips for ready meal production.
• Processing sweet potatoes for various culinary applications in catering and hospitality.
• High-volume peeling of vegetables for institutional catering, such as schools or hospitals.

Typical Specifications

Typical capacity

Batch capacities commonly range from 5 kg to 25 kg for this class of equipment, depending on the specific model and manufacturer.

Power supply

Units of this type typically require a 3-phase electrical supply (e.g., 400V, 50Hz) for optimal performance, though smaller models may operate on single-phase.

Construction material

Batch peelers are commonly constructed from stainless steel for hygiene and durability in food processing environments.

Peeling mechanism

Most units utilise an abrasive disc or drum system to remove skins efficiently.

Water requirement

A continuous or intermittent water supply is typically needed during operation to aid peeling and flush away waste.

Footprint

For this class of equipment, a typical footprint might range from 500mm x 500mm to 800mm x 800mm, plus space for access and waste.

Frequently Asked Questions

• What types of root vegetables can these peelers handle?

  These machines are generally suitable for peeling a wide range of root crops, including potatoes, carrots, parsnips, and sweet potatoes. The effectiveness can vary slightly depending on the vegetable's size and skin texture.

• How do batch peelers work?

• What are the typical maintenance requirements?

• Are these units suitable for continuous operation?

• What safety features should I look for?