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sliced.  Never  use  your  hand  to  push  the  load through the machine. VEGETABLE PEELERS Vegetable   peelers   (fig.   4-11,   view   A)   have capacities of 10, 15, 30, or 50 pounds and have a cylindrical  hopper  with  an  abrasive-covered  wall and   an   abrasive-covered   rotary   disk   in   the bottom. The disk has a wavy surface. This surface agitates  the  vegetables  in  such  a  manner  that they  continually  present  new  surfaces  for  action by the abrasive material. Operation Before     loading     the     machine,     sort     the vegetables so that those in any one load are of the same  size  and  free  of  stones,  sticks,  and  other hard objects. The machine should be started and the water turned into it before any vegetables are added. Do not overload the machine. The quantity of vegetables loaded should not exceed approximately   66   percent   of   the   total   hopper capacity. A larger quantity will not be thoroughly agitated. If  the  abrasive  surfaces  of  the  machine  are  kept reasonably  clean,  a  load  of  vegetables  should  be satisfactorily peeled in about 1 minute. Deep eyes or depressions in potatoes should be removed and Figure 4-11.—Vegetable peeler (view A) and vegetable cutter (view B). the peeling finished with  a  hand  peeler  or  small knife. It is wasteful to allow vegetables to remain in  the  machine  longer  than  necessary  because valuable nutrients will be lost. Cleaning At the end of each day’s use, secure the power and dismantle the machine. Lift the cover off and take out the abrasive disks; remove the peel trap and   strainers;   wash   the   removable   parts,   the interior, and the exterior of the machine with hot soapy water, and rinse with hot water (170°F). Be sure  all  food  particles  are  washed  out.  Allow  all parts to air dry before reassembling the unit. ELECTRIC VEGETABLE CUTTERS Vegetable   cutters   (fig.   4-11,   view   B)   are machines that, without the use of attachments or removable  parts,  make  three  classes  of  cuts  of vegetables—shredded,  sliced,  and  grated.  A  dial control on the side of the machine allows instant changing  of  the  thickness  of  the  cut,  even  while the machine is in operation. The entire  front  of  the  machine  swings  open to provide complete access to the interior for the purpose of cleaning and changing the blade. The machine   should   be   washed   with   hot   water immediately  after  it  is  used.  The  knurled  knob holds the front of the machine securely when it is in operation. Clean  and  scrub  the  knives  and  bowl  with hot,  soapy  water  and  a  very  stiff  brush.  Rinse them well with hot water (170°F) and allow them to air dry thoroughly before reassembling. VEGETABLE CUTTER AND SLICER The vegetable cutter and slicer is used to cut vegetables that are to be used for cooking and for salads. The machine may be used to do as many as  three  different  cutting  jobs  at  once.  It  maybe used  for  slicing  either  bias  or  horizontal  french fries and julienne strips, and  for  coarse  and  fine chopping.  The  machine  has  a  slicer  adjustment for  thicknesses  up  to  one-fourth  of  an  inch.  The adjustment can be made while the machine is in motion.  To  make  french  fries  or  diced  potatoes, the  potatoes  must  be  sized  so  that  they  will  go into the machine. When  the  machine  is  turned  on,  put  a  pan underneath  the  outlet  to  catch  the  water  and vegetable  particles  and  flush  with  water.  This should be done after each use. 4-16

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