March/April 2023 - 17
PEELING
Steam peeling can
reduce food waste
CUT YOUR WASTE,
AND SAVE ENERGY
AND WATER USAGE
WITH STEAM
By Kristen Kazarian
Contributing Writer
WHEN PEELING VEGETABLES, many
processing lines waste huge amounts
of food ― and potential revenue. With
modern peeling machines, this can be
prevented while also reducing energy
costs and water consumption. Eamonn
Cullen, marketing manager, peeling at
TOMRA Food, explains how.
Food waste is financial waste, yet
when processing lines peel vegetables,
they often let huge amounts of raw
material get thrown away. Food losses
can be as high as 30% during mechanical
peeling and 20% with low-tech steam
peelers - and much of this lost revenue
is preventable.
Rather than accepting this, vegetable
processors can do something about it.
Instead of sticking with outdated peeling
machines or buying low-cost peelers with
low efficiency, processors can reduce
waste significantly by investing in more
effective technologies. There are four
compelling reasons to do this.
Four reasons to up your
peeling equipment
1
Modernized equipment
Many vegetable processing lines
around the world are now 20 to 30 years
old. They need modernizing, and this is the
perfect opportunity to install machinery
that's more reliable and more efficient,
including the best modern steam peelers.
Why modernize?
The advantages of steam peeling vegetables, such as potatoes, include a reduction in food waste and costs,
increased hygiene and improved worker safety. Photos: TOMRA
For safety ― operator and electrical
safety ― with mechanical touchpoints
protected. Vessels are exposed, so
steam comes out and workers can get
burned. The new steam peelers are fully
automated and fully enclosed, around
220° C, which is 400+° F, so steam is at
very hot temperatures and high pressure.
Another reason to modernize is
hygiene. Most older plants didn't have
PRODUCE PROCESS ING
17
March/April 2023
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