Vegetable peelers have capacities of 10, 15, 30, or 50 pounds and have a cylindrical hopper with an abrasive-covered wall and an abrasive
covered rotary disk in the bottom. The disk has a wavy surface. This surface agitates the vegetables in such a manner that
they continually present new surfaces for action by the abrasive material.
Operation
Before loading the machine, sort the vegetables so that those in any one load are of the same size and free of stones, sticks, and other hard objects. The machine should be started and the water turned into it before any vegetables are added. Do not overload the machine. The quantity of vegetables loaded should not exceed approximately 66% of the total hopper capacity. A larger quantity will not be thoroughly agitated. If the abrasive surfaces of the machine are kept reasonably clean, a load of vegetables should be satisfactorily peeled in about 1 minute. Deep eyes or depressions in potatoes should be removed and the peeling finished with a hand peeler or small knife. It is wasteful to allow vegetables to remain in the machine longer than necessary because valuable nutrients will be lost.
Cleaning
At the end of each day’s use, secure the power and dismantle the machine. Lift the cover off and take out the abrasive disks; remove the peel trap
and strainers; wash the removable parts, the interior, and the exterior of the machine with hot soapy water, and rinse with hot water (170°F). Be sure all food particles are washed out. Allow all parts to air dry before reassembling the unit.
Titany answered the question on September 10, 2021 at 07:18
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