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This production line is designed for efficiently peeling root vegetables like potatoes, sweet potatoes, and carrots. It uses a unique combination of high-pressure steam and mechanical brushing to remove the peel quickly with minimal loss of the edible flesh. Key advantages include low steam consumption, a high peeling success rate, and a low overall loss rate.
This machine is suitable for peeling of ballroot vegetables such as potato,sweet potato and carrot. Adopt rapid heating with high pressure steam, instant scalding peel 0.5-2mm, then peeling through the brush peeling machine.
◆Feeding method:automatic weighing with electronic scale, pneumatically opening the pot door;
◆Discharge: pneumatically open the pot door to the lower conveying elevator;
◆Steam: pressure is 12-16Bar;
◆Equipped with steam separator, trap, manual control valve, steam filter, pressure reducing valve, safety valve, regulating valve, etc.;
◆Set with steam heat recovery and discharge device;
◆In the steam pressure of 12-16Bar, scalding flesh with a depth of 0.5~2 mm on the surface of the material, and stopping time is usually 30~60 seconds (depending on steam pressure and material features), the stopping time is adjustable;
◆PLC and touch screen can be controlled;
◆With the features of low steam consumption, high peeling rate and low loss rate;
Feeding System: Typically involves an automatic weighing scale (electronic scale) and uses pneumatic systems to open the feed hopper or door.
Steam Peeling Vessel: The core component. It's a pressurized chamber where vegetables are treated with high-pressure steam. It includes essential accessories like a steam separator, trap, filters, pressure reducing valve, safety valve, and control valves. Features a steam heat recovery system.
Brush Peeling Machine: Located after the steam vessel. Equipped with rotating brushes that scrub off the loosened peel.
Discharge & Conveying: Uses pneumatic systems to open the vessel door and discharge vegetables onto a conveyor elevator or belt, moving them to the next stage (like washing or inspection).
Control System: Managed by a PLC (Programmable Logic Controller) with a user-friendly touch screen interface for operation and adjustment.
Steam Scalding: Vegetables are loaded into the pressurized vessel. High-pressure steam (around 12-16 Bar) is rapidly introduced. This steam instantly "scalds" or loosens the very thin outer peel layer (about 0.5-2 mm deep) on the vegetable surface. The dwell time inside the steam vessel is short (typically 30-60 seconds) and can be adjusted based on the vegetable type and steam pressure.
Mechanical Peeling: The steamed vegetables, with their peel now softened and loosened, are discharged onto the brush peeling machine. The rotating brushes gently but effectively scrub away the loosened peel from the vegetable surface.
Discharge: The peeled vegetables are then conveyed away (e.g., to washers or graders) for further processing.
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