March/April 2019 - 19

" How to peel depends
on what the end product is. "
- Gerard Van Pernis, Eima
with brushes, knives and grit, said
Gerard van Pernis, salesperson for
" How to peel depends on what the
end product is, " Van Pernis said.
A smooth finish potato will be peeled
cold with knives, he said. " People who
buy them from the supermarket want
to see that they're peeled almost like
by hand, " he said. " But when you do it
for mashed potatoes, it doesn't matter
at all how it looks. "
Steam, he said, produces less waste
and can be done much quicker than
the other options. Recently, he's had
clients switch from knives to steam to
save on water usage. Steam also uses
less energy, he said.
" These are impor tant issues
nowadays, " Van Pernis said.
Eima offers peeling solutions for all
types of end products.
Gaining steam
With the launch of its Eco peeler,
Belgian company TOMRA has found
major savings in steam. TOMRA's
biggest market is in potatoes where
the Eco steam peeler is a perfect fit
for fries and specialty products, like
hash browns, said Karel Strubbe, sales
director, EMEA region, TOMRA.
" This is a segment where yields are
critical, " he said. " The customers who
use our equipment are using it day in
and day out, 24/7, and every percentage
that they can gain or not lose is a benefit
to them. "
The Eco steam peeler, Strubbe said,
produces the least amount of waste
and lowers energy usage by up to 25
percent. " It's the most economical to
run because the consumption of steam
is very limited, " he said.
In fact, Strubbe believes that steam
is the only efficient way of peeling in
the french fry and specialty potato
sector. More and more, Strubbe said
clients who would typically use knives
or brushes to remove peels are making
the switch to steam.
For processors dealing with very
seasonal vegetables that need peeling,
but don't justify the cost of a largescale
steam peeler, TOMRA has
developed a budget-friendly option
called Odyssey. Strubbe said the idea
behind its development was to offer a
cost-effective steam peeling solution
for seasonal processors and emerging
markets. Odyssey is designed to be a
good choice for potatoes, red beets,
pumpkins, celeriac, kohlrabi, papaya,
mango and chilies.
Alternative to peeling
While it's mostly big processors who
purchase brush cleaners to remove
soil from potatoes and carrots, John
Rietveld, owner of Rietveld Equipment
in the U.S., said he's sold Allround
brush peelers to all kinds of customers.
There's a different machine - that
operates at a different scale - that
suits the needs of his customers.
One customer, for instance, is a
small-scale producer from Illinois who
sells his potatoes at the local farmers'
markets. " He really wants to have a
fancy appearance, " Rietveld said.
Rather than peeling or scrubbing,
this particular customer chose a
washing and polishing line to clean
up his fingerling and regular potatoes,
parsnips, carrots and red beets. He sells
to local, high-end restaurants where
aesthetics are important and demand
for locally grown produce is high. Being
able to meet those demands means
fetching a good price.
Allround also deals with larger-scale
growers who sell to processors or sell
their own fresh-packed vegetables.
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March/April 2019

Table of Contents for the Digital Edition of March/April 2019

March/April 2019 - 1
March/April 2019 - 2
March/April 2019 - 3
March/April 2019 - 4
March/April 2019 - 5
March/April 2019 - 6
March/April 2019 - 7
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