are really critical in terms of eventual peeler performance and they are often forgotten about or wrongly sized. Again the actual peel loss will vary depending on a number of variables, potato size being the most important. 3 shows a typical curve comparing peel loss with steam pressure. Apart from the higher temperature achieved there is another benefit which is a faster flow of steam into the vessel which will further reduce the steam time and peel loss. The benefits of high pressure (which gives higher temperature steam) are generally accepted to be a reduction in the steam time required with a resultant reduction in peel loss.
ODENBERG led the change in developing vessels to handle high steam pressures starting from 6 bar in the late sixties to today, where TOMRA Sorting Solutions is the only company offering vessels designed and certified for 24 bar and most French Fry companies will operate up to 20 bar. As an indicator there is a general acceptance within the industry that for each one second of additional steam time there will be an increase in peel loss of 0.3 to 0.5% for French Fry potatoes. The actual numbers will vary depending on a large number of variables, the most important one being potato size. 2 shows a typical curve comparing peel loss to steam time. This was done with the aim of developing their own algorithms in order to establish this relationship for different conditions, raw product and desired peel quality. Although there has been a lot of anecdotal evidence as to the benefit of reducing steam time by just one second, TOMRA carried out extensive testing on a range of potato quality and age. A reduction in steam time gives an immediate reduction in peel loss with a corresponding increase in yield. The biggest single factor by far in the reduction of peel loss in the steam peeling process is the steam time.
Potatoe peeler pop up skin#
With the theoretical weight of skin being measured at between 2 – 3% of the total weight TOMRA had the clear vision of developing processes and technologies that would facilitate the design of a steam peeling line with this 2-3% peel loss as the target. The graph (above) shows yield improvements throughout the past 40 years and each improvement on the graph represents a design change or new innovation by TOMRA. Due to constant vigilance and desire to do better, TOMRA Sorting Solutions, who now represents the brand ODENBERG, is until today leading the market. Through ongoing innovation they became market leaders by continuously focusing on optimising the peeling process. Source: POPSUGAR Photography / Erin Cullum Peeled potatoes after slipping off all of the skin.Since ODENBERG’s landmark entry to the steam peeling market in 1974, they have continuously been innovating and developing new designs to achieve the remarkable transformation we see in steam peeling technology today. Source: POPSUGAR Photography / Erin Cullum Peeling potatoes after they've cooled down from boiling. Potatoes with punctured line before boiling. You're on your way to the quickest and best mashed potatoes of your life. Once you try this cooking method, you'll probably never go back. And voilà - the skin will slide off effortlessly! Not only does this drastically speed up the process for so many potato dishes, but it also makes cleanup a lot less stressful.
Once they're cool enough to touch, peel the potato skin from each side of the punctured line you created. Boil the potatoes until they are fork tender, then drain them. Transfer the potatoes to a giant pot of water (cover the potatoes by at least an inch of water). Do this quickly by twirling the potato around with one hand while keeping the knife steady in the other. Using a sharp knife, pierce the skin only and draw a line all the way around the center of the potato. Chocolate-Covered-Strawberry Turkeys Are the Thanksgiving Dessert You Didn't Know You Needed
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