IMC Vegetable Preparation Machines

The IMC SP12H is a floor-standing electric potato peeler built around a carborundum-lined drum that removes skin consistently through tumbling action, without manual effort. The high pedestal raises the machine's discharge point to a comfortable working height, which reduces unnecessary bending when transferring peeled product to a container or sink — a practical consideration across a full prep shift.

In a working kitchen, this machine is well suited to steady, repeated loading throughout a morning's prep. It handles a solid batch per cycle and is capable of turning over a meaningful weight of potatoes before service, making it practical for sites that prepare potatoes daily at moderate volume. Turnaround between batches is simple — empty, reload, and run again with minimal interruption to the prep workflow.

From an operational standpoint, the key practical advantages include:

• Carborundum liner doubles as a fill-level indicator, supporting consistent loading across shifts
• Rust-proof peeling plate and reversible liners extend component life and reduce running costs
• WRAS-approved Class A air-break ensures compliance with UK water regulations without modification
• Stainless steel and cast alloy construction holds up reliably in wet prep environments
• Push-fit stainless steel lid contains water and debris effectively during operation

Installation is straightforward. The machine requires a mains electrical connection and a cold water supply. The WRAS-approved air-break means it meets current UK water regulations out of the box, with no additional fitting required. The high pedestal suits kitchens where operators work at standard counter height; if your prep area has restricted headroom, or a lower discharge point would integrate better with your workflow, an alternative pedestal height is worth considering before you order. Floor space requirements are modest, making this a practical fit for smaller prep sections.

This model is well suited to smaller restaurants, gastropubs, care homes, school kitchens, and similar operations with regular but moderate daily potato volumes. For sites with significantly higher throughput or central production requirements, a heavier-duty machine with greater capacity would be a more appropriate choice.

If you'd like to talk through whether this model fits your prep volumes or kitchen setup, the team is happy to help you work it out.

The IMC SP25 is a floor-standing electric potato peeler built for commercial batch peeling. Mounted on a low pedestal, it is designed to handle the steady daily volumes that smaller restaurants, pub kitchens, care homes, and school catering operations typically produce. The pedestal positions the discharge point at a practical working height, which works well where produce is emptied directly into prep containers or sinks at bench level.

In a working kitchen environment, the SP25 holds up well under repeated daily use. The carborundum liner and reversible rust-proof peeling plates are built to withstand the consistent handling that commercial veg prep involves, and the stainless steel lid with secure push-fit keeps mess contained during each cycle. The combination of stainless steel and cast alloy construction cleans down quickly and resists the wear that comes with high-frequency use.

From an operational standpoint, the SP25 offers a number of practical advantages:

• Carborundum liner doubles as a fill guide, supporting consistent batch loading
• Reversible rust-proof peeling plates extend service life and reduce consumable costs
• WRAS-approved Class A air-break ensures compliance with UK water regulations without additional fittings
• Stainless steel and cast alloy construction is straightforward to clean after service
• Low pedestal discharge height aligns well with bench-height prep containers

Installation requires a suitable electrical supply and a cold water connection. The floor-standing base needs a stable, level position with adequate drainage nearby, as water is used throughout the peeling cycle. It is worth allowing clear access around the unit for cleaning and for reversing the liner plates when planning placement.

The SP25 is well suited to smaller and medium-volume operations where daily peeling loads are steady but do not justify a larger machine. For higher-volume sites — hotel kitchens, contract catering operations, or central production units — a heavier-duty machine with greater batch capacity is likely a better fit. If you are unsure whether the SP25 matches your throughput requirements, we are happy to talk it through.

The IMC SP12 is a floor-standing electric potato peeler mounted on a low pedestal, designed for commercial kitchens that need dependable, repeatable vegetable preparation as part of daily mise en place. It operates on a batch basis rather than continuous feed, making it practical for sites where potato prep happens in stages throughout the day rather than in large unbroken runs.

In a working kitchen environment, the SP12 performs consistently across batches. The carborundum liner abrades and peels evenly, and because the liners and peeling plate are reversible and rust-proof, the machine maintains its performance over time without requiring frequent consumable replacement or specialist servicing. The stainless steel lid with push-fit closure keeps the process contained, which helps maintain a cleaner prep area during operation.

From a day-to-day operational standpoint, the practical advantages include:

• Batch peeling that meaningfully reduces hand-prep time during busy service preparation
• Reversible liners that extend consumable life and lower ongoing replacement costs
• Stainless steel and cast alloy construction that holds up well under regular commercial use
• WRAS-approved Class A air-break fitting, compliant with current UK water regulations without modification
• Low pedestal discharge height suited to compact prep areas or lower worktop configurations

Installation requires a water supply, a drain connection, and an electrical supply. The WRAS-approved air-break means the machine meets UK water regulations as standard. The low pedestal keeps the unit stable on the floor, but it is worth checking the discharge height and overall footprint against your prep area layout before ordering, particularly in tighter kitchens.

The SP12 is well suited to smaller operations — cafés, pub kitchens, school catering facilities, and smaller restaurant kitchens — where potato preparation is a daily requirement but throughput volumes do not justify a larger continuous-feed machine. For higher-volume sites processing significant quantities per shift, a heavier-duty model with greater batch capacity is likely to be a better fit.

If you would like to talk through whether the SP12 is the right match for your prep volumes or installation setup, our team is glad to work through the details with you before you make a decision.

The IMC PC2 is a dedicated commercial potato chipper designed for kitchens where chips are a core part of the daily menu rather than an occasional side. It accepts whole potatoes through a large-capacity hopper and cuts them to a consistent size in a single pass, using a one-piece knife block that keeps the cutting action controlled and minimises wastage from uneven or broken cuts.

In a volume prep environment, throughput consistency matters as much as raw speed. The PC2 is built to run continuously through busy prep periods without losing pace, which helps keep labour time predictable and takes pressure off prep staff in the run-up to service. The interchangeable knife and scallop blocks mean different chip profiles can be produced from the same machine — a practical advantage for kitchens running varied menu formats or catering for different service occasions from a single prep station.

From a day-to-day operational standpoint, the PC2 offers several genuine advantages:

• Interchangeable knife blocks allow multiple chip sizes and scallop cuts from one machine
• Large hopper supports fast, continuous loading during high-volume prep runs
• One-piece knife block design reduces waste and simplifies block changeover
• Heavy-gauge stainless steel construction stands up to regular use and daily cleaning
• Operator interlocks fitted as standard to meet commercial kitchen safety requirements

The machine runs on a single-phase supply, so it can be positioned in most commercial kitchens without specialist electrical work. It can be bench-mounted or floor-standing depending on your available workspace. Before installation, it is worth thinking through your prep flow — aligning the hopper loading height and discharge position with your peeling and washing stages avoids unnecessary handling between steps and keeps throughput efficient.

The PC2 is well suited to pubs, fish and chip operations, contract caterers, school kitchens, and any site producing chips at volume on a regular basis. It sits in the mid-range of the market: kitchens with exceptionally high continuous throughput may find a heavier-duty model better matched to their output, while very low-volume sites may find a simpler manual chipper sufficient for their needs.

If you would like to talk through knife block options, prep area positioning, or whether the PC2 is the right fit for your operation, our team is happy to work through the detail with you before you commit.