Fruit Peeling Machine Manufacturers

Industrial fruit peeling methods and machines

Removing the peel from fruit before further processing reduces inedible material, improves product quality, and enables more efficient subsequent processing. The appropriate peeling method depends on the fruit or vegetable and the required throughput: abrasive peelers (the product tumbles against abrasive rollers or a carborundum drum — used for potatoes, carrots, and round root vegetables; produces yield loss from skin and underlying flesh removal); steam peelers (the product is briefly exposed to high-pressure steam which loosens the skin, which is then removed by high-pressure water jets — high throughput and good yield for potatoes and other root vegetables); lye peelers (the fruit is briefly immersed in hot caustic soda solution, which loosens the skin — used for tomatoes and some stone fruits; the caustic solution must be thoroughly washed off after peeling); knife or turning peelers (mechanical blades peel irregular or delicate fruit — used for citrus, pineapples, and large tropical fruits); hand-guided or robotic peeling (for high-value, irregular fruit where mechanical peeling causes excessive waste); and freeze-thaw peeling (specialised method for some canning applications). Peel yield (the percentage of the original product weight retained after peeling) is a critical economic parameter.