A unit for pressure scalding of root vegetable epidermis

A unit for pressure scalding of root vegetable epidermis A unit for pressure scalding of root vegetables, designed for processing potatoes and other root vegetables. The device enables effective removal of the epidermis while maintaining the quality of the raw material, using high steam pressure and automated steaming process. Dimensions: *Length: 7,600 mm * Width: 3,850 mm *Height: 4.100 mm Team composition: 1 Loading conveyor belt to the weigher – rubber threshold belt, length 3,800 mm, width 740 mm, lifting height 4.100 mm, fret spacing 210 mm 2. Raw material portion weigher – tensometric, belt 600 x 1,250 mm, gate opened by pneumatic actuator 3. Scalding unit (Komen Kuin pear steamer) – capacity 300 l, working pressure up to 14 atm, steam consumption approx. 0.3 kg per 1 kg of raw material, charge controlled by a steam actuator 4. Chute for parboiled raw material and screw receiver – screw length 3,600 mm, cross-section 390 mm, stroke 200 mm 5 Steam expansion tank – 750 l 6. Automatic valves and pressure piping Technical data: *Capacity: approx. 3 t/h *Material: weigher, screw receiver and control boxes – stainless steel; the rest – painted steel Benefits: *Effective scalding of root vegetables and quick removal of the epidermis *Efficient process thanks to automation and steam pressure *Solid construction with stainless steel elements *Optimal steam consumption (approx. 0.3 kg/kg of raw material)