The peeler operates as follows
The operator has only to turn the onions sideways to position them correctly, the onions have already been individually dropped in the cups. The capacity can be up to around 75-100 onions per minute depending on the operators experience and the quality of the product to be peeled. The onions are held in position in the cups during topping/tailing and cutting by a chain-pressure system. The cup chain transports the onions through a topping and tailing system. The topping and tailing knives are attached to arms, which are automatically opened by the onion, and adjust to the size of each onion. This action controls the topping and tailing of the onions. To make removal of the outer skin easier, the onions are then transported through an incision cutting system. The first knives make an incision at the back of the onion, the second at the front of the onion. The cutting depth can be easily configured to enable one or even two layers to be removed, depending on the required peeling quality.
A rotating double-arm system picks up the topped/tailed and horizontally incised onions from the transport chain cups. The arms rotate the onion on its own axis. Again another incision is made around the entire circumference of the onion to make removal of the outer skin easier. The incision depth can be easily configured so one or two layers can be removed. A directed jet of air -which limits the air used- then blows the skins from the onions. The waste is transported to a waste hopper via a funnel. The out-feed of the peeler has a centrifugal fan, which keeps the loose skins in the machine and separates them from the peeled onions.