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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.
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