Two-Stage Batch Peelers Improve Peeling Control - Corporate Feature

Because potatoes are confined within the abrasive peeling chamber, Heat and Control Batch Peelers deliver better peeling control than continuous peelers.

30/07/07 Potato processors using tandem Heat and Control Batch Peelers in a two-stage process achieve greater peeling control and cleaner fryer operations. The first peeler uses a coarse abrasive to quickly remove the tough peel of stored potatoes. After most of the peel is removed, potatoes are transferred into a second peeler where a fine abrasive completes peel removal and polishes the potatoes' surfaces. This second stage of polish-peeling eliminates excessive fines transferring to downstream equipment and produces slices which absorb less oil during frying.

Because potatoes are confined within the abrasive peeling chamber, Heat and Control Batch Peelers deliver better peeling control than continuous peelers. They also eliminate "short-circuiting" or potatoes that escape peeling by bouncing down the length of a continuous peeler.

Batch size and dwell time are programable, and each peeler automatically empties and reloads at the end of each peeling cycle. Heat and Control Batch Peelers are simple to clean and all abrasive surfaces can be easily removed.

Designed for processors of potato chips, French fries and potato salads, two-stage Batch Peelers are available in three sizes.
With over 30 offices worldwide, Heat and Control provides the latest processing and packaging technology with local project management, training, spare parts and technical support.