the Potato Peeling Machine (also known as an Abrasive Peeler) is the first step of the process. Its goal is to remove the skin of the potato with maximum efficiency and minimum waste (low "peel loss").

For industrial use, Batch Type peelers are most common for small to medium lines, while Continuous Screw Peelers are used for large-scale factories.

1. Technical Specifications (Standard Batch Model)

2. How it Works

1. Abrasive Action: The inner walls and the bottom rotating disc are coated with a rough, sandpaper-like material (Silicon Carbide).
2. Centrifugal Motion: As the bottom disc rotates at high speed, the potatoes are tossed against the abrasive walls, which gently "scrubs" off the skin.
3. Simultaneous Washing: A water spray inside the drum constantly flushes away the removed skin through a waste outlet, keeping the potatoes clean and preventing the abrasive surface from clogging.
4. Discharge: Once the timer goes off (usually after 90 seconds), the side door is opened, and the centrifugal force automatically ejects the peeled potatoes.

3. Key Features to Look For

• Peel Loss Control: A high-quality machine should keep peel loss under 5–8%. Over-peeling wastes the actual potato and reduces your profit.
• Heavy Duty Disc: The bottom disc should be well-balanced to prevent vibration and noise.
• Easy Lining Replacement: Look for machines where the abrasive lining can be replaced or recoated easily once it wears down after long-term use.
• Waste Collection Tray: Many industrial models include a secondary basket to catch the peel waste so it doesn't clog your factory drains.

4. Comparison: Commercial vs. Industrial

• Commercial (Kitchen Type): Smaller, lighter SS body, used for restaurants/hotels. Usually 5–10 kg capacity.
• Industrial (Snack Line Type): Heavy-gauge SS 304, higher RPM, designed to run 8–10 hours a day without the motor overheating.