| 摘要 |
It is proposed that, for the industrial dry peeling of potatoes or similar produce, the potato to be peeled be subjected to a punching operation in such a way that each potato is stripped of its skin at its largest circumference and at that point an oval-cylindrical zone (150) shows and subsequently the potato is peeled in a number of sections and tracks (124, 126, 128, 130, 132, 134, 136, 140) on both sides of that zone cutting operations.
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