Process 03
Peelers and peel removers for vegetables and potatoes
The peeling step determines your yield. That is why we offer five processes instead of one compromise. The MONSUN 2.0 steam peeler sets the standard in its class: low peeling loss at high production capacity.
Process 03
Peeling: our designs
Every design is engineered for your raw product, its degree of soiling and your target capacity.
MONSUN 2.0 steam peeler
A double-walled vessel separates condensate and product; optimised steam exhaust valves shorten the peeling time.
Roller peeler
Carborundum coating in different grit sizes, with integrated water recycling system.
Batch peeler
Peeling disc with either carborundum coating or knives; the chassis design makes changing the pot easier.
Brush peel remover
Removes loosened peel after steam peeling particularly gently.
Centrifugal peel remover
Separates peel residues by centrifugal force, with high throughput in a compact design.
Design
What matters when sizing the machine.
This is the information we need to recommend the right design and size for you.
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01
Peeling loss
How much loss is economically acceptable? This decides whether steam or a mechanical process is the right fit.
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02
Product and shape
Uniform tubers peel differently from irregular root vegetables such as celeriac.
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03
Mode of operation
In batches, as in the steam or batch peeler, or in continuous flow, as in the roller peeler.
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04
End product
French fries and crisps place different demands on the surface than peeled produce in containers.
From our production
Images from plants in operation
And from our hall in Bad Zwischenahn.
Position in the chain
Adjacent process steps
What comes directly before and after.
Frequently asked questions
Peeling: frequently asked questions
The MONSUN 2.0 steam peeler works in batches and achieves low peeling loss at high production capacity. The roller peeler runs in continuous flow, with carborundum coating in different grit sizes and an integrated water recycling system.
The question behind it is: how much peeling loss is economically acceptable, and what surface does the end product need? French fries and crisps place different demands than peeled produce in containers. We settle that with you based on raw material and target product.
The peeling station is designed for potatoes, beetroot, carrots, celeriac and pumpkin. Which of the five methods fits depends mainly on shape: uniform tubers peel differently from irregular root vegetables such as celeriac.
For the roller and batch peelers we match the carborundum grit to your variety. Tell us the product, the size grade and your target for peeling loss.
After steam peeling the peel is loosened but still on the product. The brush peel remover takes it off particularly gently; the centrifugal peel remover separates peel residues by centrifugal force, with high throughput in a compact design.
For delicate produce after steam peeling, the brush peel remover follows.
Next step
Does this machine fit into your line?
Send us your product, capacity and the interfaces to your existing equipment. We will check the integration and tell you honestly if it does not fit.
