Continuous Peelers

Applications & Use Cases

• Used for high-volume peeling of root vegetables such as potatoes, carrots, and parsnips in food processing lines.
• Applied in snack food production for preparing raw materials for crisps and other processed vegetable products.
• Integrated into ready-meal facilities for processing vegetables requiring a peeled finish.
• Utilised in large-scale catering and institutional kitchens for efficient vegetable preparation.

Typical Specifications

Typical capacity

Continuous peelers for this class of equipment commonly offer throughputs ranging from 500 kg/hour to several tonnes per hour, depending on the model and product.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V, 50Hz, with varying motor power ratings.

Peeling method

Most continuous peelers utilise abrasive peeling, where vegetables are tumbled against abrasive surfaces, or knife peeling for a smoother finish.

Construction material

For food contact and hygiene, units are typically constructed from stainless steel (e.g., 304 or 316 grade).

Water consumption

Continuous peelers often require a constant water supply for washing and flushing peeled skins, with consumption varying by design and capacity.

Footprint

The footprint for this class of equipment can vary significantly, but typically requires dedicated floor space for the peeler itself and associated infeed/outfeed conveyors.

Frequently Asked Questions

• What types of vegetables can a continuous peeler process?

  Continuous peelers are primarily designed for root vegetables such as potatoes, carrots, parsnips, and beetroot. Some units may also be suitable for certain fruits depending on their skin and texture.

• How does an abrasive peeler differ from a knife peeler?

• What maintenance is typically required for a continuous peeler?

• Can these peelers be integrated into an existing processing line?

• What are the common wear parts on a continuous peeler?