Peeling

Other Peelers: Batch Abrasive, Garlic, Onion, Tomato and Pepper Peeling

Beyond the DORUK steam peeler and the abrasive roller peeler, Bigtem builds peeling equipment for specialist products and smaller batches.

Peeling equipment by product

A batch peeler where product tumbles against an abrasive disc and walls, for smaller volumes and mixed root crops.

Low-pressure steam peeling for peaches, tomatoes and peppers, without lye.

After top and tail trimming, onions are peeled with air or abrasive peeling depending on the product.

Garlic cloves are separated and peeled with compressed air, without damaging the clove.

Tomatoes can be peeled with steam in a Gentle steam peeler, followed by skin removal rollers.

Flame roasting lifts the skin of peppers, which is then washed off, giving a fire-roasted flavor.

Do you still build chemical (lye) peelers?

Bigtem focuses on steam, abrasive, air and flame peeling. For peaches and tomatoes, gentle steam peeling replaces lye in most cases.

How do I choose a peeling method?

By product, volume and what matters most: peel loss, water use, utilities or product appearance. We test and recommend.

A Bigtem USA engineer will review your project and follow up with a recommended configuration and a utilities outline.