Potato Peelers

The Sammic PP-12+ is a batch-style commercial potato peeler designed to remove the manual effort from daily vegetable preparation. Potatoes are loaded into the aluminium chamber, where abrasive-lined walls and a rotating base plate work away the skins during the cycle. Once the built-in timer completes, the peeled product is discharged and the machine is ready for the next load. The design is intentionally straightforward — consistent, repeatable results with minimal operator involvement.

In a working kitchen, the PP-12+ fits comfortably into the morning prep routine wherever potatoes appear regularly on the menu. Cycle times are short enough that a team can work through a substantial quantity well within a standard prep window, and the quick turnaround between batches prevents a bottleneck forming. The integral timer removes guesswork from cycle length, which also helps maintain peel quality regardless of who is running prep on a given day.

Practical advantages for kitchen operators include:

• Abrasive chamber delivers consistent peel quality without manual intervention
• Integral timer supports repeatable cycles with minimal operator attention
• Aluminium construction handles the wet prep environment reliably
• Simple controls reduce the training burden on kitchen staff
• High batch throughput eases time pressure during the prep window

Installation is generally straightforward. The PP-12+ requires a standard electrical supply alongside a cold water connection and floor drainage to manage discharge during and after the peel cycle. It is worth confirming your drainage arrangements before the machine arrives — water management is a practical consideration, not an afterthought. Sammic offer a purpose-built stand as a separate accessory, which is worth factoring in if worktop space is limited or if the machine will be used throughout the day rather than just during morning prep. Check the footprint against your available prep area before ordering.

The PP-12+ is well suited to pubs, restaurants, schools, care homes, and contract catering operations where potatoes feature consistently on the menu. It covers the majority of single-site operations without over-specifying. For central production kitchens, large-scale event catering, or any site processing particularly high volumes daily, a higher-capacity machine would be worth considering.

If you would like to talk through whether the PP-12+ suits your prep volumes or fits your kitchen layout, the team is happy to help before you commit to an order.

The Sammic PP-6+ is a commercial electric potato peeler that uses a rumbler-style tumbling action to move potatoes against an abrasive-lined chamber, removing skin consistently without manual effort. It is a well-established piece of veg prep equipment with a straightforward, reliable design built around the everyday demands of a working kitchen.

During the pre-service prep window, the PP-6+ handles repeated peeling cycles without fuss. The abrasive base plate and chamber walls work consistently across batches, and the integrated timer allows operators to set the cycle and move on to other tasks rather than standing over the machine. The aluminium construction holds up well under regular daily use and is practical to maintain in a busy environment.

From an operational standpoint, the main day-to-day advantages are:

• Eliminates manual peeling, freeing staff for higher-value prep tasks
• Consistent results batch after batch with minimal supervision required
• Built-in timer keeps operation simple and reduces the need for constant monitoring
• Aluminium body is durable and straightforward to keep clean
• Simple push-button controls mean minimal training is needed

The PP-6+ is a countertop unit, so a stable work surface is required. Where bench space is limited, a dedicated stand is available to allow floor-level positioning. The peeling process generates wastewater, so positioning the machine within reach of a suitable drain is worth factoring into your kitchen layout. Confirm your electrical supply is compatible before installation.

This machine is well suited to small and medium catering operations — pub kitchens, independent restaurants, school canteens, and care homes where potato peeling is a regular part of the prep routine but volumes are not exceptionally high. For sites processing substantially larger quantities across a shift, a higher-capacity model would be worth considering.

If you would like to talk through your prep volumes or how this fits into your kitchen layout, we are happy to help you make the right choice.

The IMC VQ3.5 is a countertop electric potato peeler designed for commercial kitchens that process a steady daily volume of potatoes but do not require the continuous throughput of a larger floor-standing machine. It operates on a batch basis — a measured load per cycle — and is simple enough to run consistently across a full prep shift without demanding close operator attention.

In practice, this machine sits comfortably alongside other morning prep tasks. It is not intended as a production-line unit, but as a reliable piece of kit that does its job cleanly and gets washed down without fuss. The stainless steel and cast alloy construction holds up well in the wet, busy conditions of a working prep kitchen, and the straightforward mechanical design means there is little to go wrong under normal daily use.

From an operational standpoint, the main advantages are:

• Compact countertop footprint suits smaller prep areas and tight bench layouts
• Simple controls reduce training time and the risk of operator error
• WRAS-approved Class A air break keeps the installation compliant with UK water regulations
• Straightforward strip-down at the end of service supports good hygiene practice
• Low-maintenance design helps keep running costs and unplanned downtime to a minimum

Installation requires a standard electrical supply and a water connection with a compliant waste arrangement. There are no exceptional space or access demands, which makes it practical for prep areas that are already working hard. It is worth confirming your available bench space and waste routing before ordering.

This machine is well suited to smaller restaurants, pub kitchens, care homes, schools, and similar operations where daily potato volumes are moderate rather than high. For sites with significantly greater throughput requirements, a larger-capacity unit would likely serve better.

If you would like to talk through whether the batch size and daily cycle capacity aligns with your prep volumes, the team is happy to help you work that out.

The Sammic PI-30 is an electric batch potato peeler designed for continuous use in commercial prep kitchens. It works by tumbling produce against abrasive-lined chamber walls and a removable base plate, removing skins through friction rather than cutting. Beyond potatoes, it handles a range of root vegetables, making it a practical multi-purpose machine across daily prep routines.

In a busy prep environment, the PI-30 earns its place through consistency and reliability under repeated daily use. The abrasive lining across both the chamber walls and the base plate ensures even coverage across a full load, which reduces the amount of hand-finishing required and keeps prep moving at a steady pace. The built-in cycle timer — running up to six minutes — allows operators to adjust peeling time to suit different produce types and varying peel thicknesses, which is a genuine practical advantage when the menu extends beyond standard white potatoes.

Several design details are worth noting from an operational standpoint:

• Removable abrasive base plate simplifies cleaning and can be replaced independently when worn
• IP65-rated waterproof control board improves reliability in wet prep environments
• Electrically operated water inlet valve with non-return air break supports controlled, hygienic water flow
• Liftable polycarbonate cover with locking safety device prevents access during operation
• Aluminium door with hermetic seal and safety interlock supports food safety compliance

The control panel is straightforward — on/off push buttons with minimal complexity — which keeps training requirements low and reduces the risk of operator error during a pressured prep shift. A separate stand is available where benchtop installation is not practical for the kitchen layout.

On the installation side, the PI-30 requires a mains electrical supply and a plumbed water connection with drainage. It is a machine of meaningful weight, so access and positioning should be considered during planning. It is not suited to mobile or temporary kitchen setups where fixed services are unavailable.

The PI-30 is well suited to restaurants, hotels, pub kitchens, and contract catering operations where potato and root vegetable prep is a regular part of service. It represents a practical step up from entry-level machines for operations running meaningful daily volumes. Kitchens with significantly higher throughput demands may find a larger-capacity model a better fit, while sites with only occasional peeling requirements may find a smaller unit a more proportionate investment.

If you are unsure whether the PI-30 matches your kitchen's prep volumes and workflow, we are happy to talk it through before you commit.

The Sammic M-5 is a commercial electric potato peeler that operates on the rumbler principle — tumbling potatoes against an abrasive-lined chamber to strip skins consistently and without manual effort. It is a straightforward, well-built machine designed for the daily demands of professional prep environments, with an aluminium body that holds up to the repetitive loading cycles a working kitchen requires.

In practice, a machine at this capacity earns its place quickly in kitchens producing roasts, chips, mash, or boiled potatoes at regular volume. A simple on/off control and a timer keep operation accessible for any member of the prep team, and the timer helps prevent over-peeling — which matters both for yield and produce quality during a busy prep shift.

The practical advantages in day-to-day use are clear:

• Removes the labour cost and inconsistency of hand-peeling at volume
• Abrasive chamber lining maintains peeling efficiency over time
• Aluminium construction resists corrosion in wet prep environments
• Timer control reduces waste from over-processing
• Compact footprint suits prep areas without monopolising bench space

Installation is uncomplicated. The M-5 connects to a standard electrical supply and requires a nearby drain or waste receptacle for peel and water discharge. It should be positioned on a stable, level surface with an accessible water connection — planning the drainage routing before committing to a location is worth doing early to avoid awkward retrofitting.

This machine is well suited to small and mid-sized operations: pub kitchens, hotel prep areas, school canteens, and similar environments where daily potato volumes are meaningful but don't yet justify a larger-capacity unit. Sites peeling significantly higher volumes per service may find a heavier-duty model better matched to their throughput demands.

If you'd like to talk through whether the M-5 suits your prep volumes and existing kitchen layout, we're happy to help you work that out before you commit.

The Sammic PI-20 is a batch-load potato rumbler designed for commercial kitchens where peeling root vegetables is a regular, high-volume part of the daily prep routine. It works by tumbling produce against an abrasive silicon carbide-lined chamber — the base plate and walls strip skin evenly and consistently without manual effort. Beyond potatoes, it handles other root vegetables including carrots and beetroot, making it a practical piece of kit in a dedicated veg prep area.

In a working kitchen, the PI-20 earns its place through reliable throughput and consistent output across repeated batches. It removes the manual peeling burden during prep shifts, freeing staff for higher-value tasks, and the abrasive-lined chamber is built to withstand the sustained daily use typical of a busy veg section. The aluminium body holds up well in the wet, heavy-use conditions that come with the territory.

A few design details are worth noting from an operational standpoint:

• IP65-rated waterproof control board — reliable where splashing is routine
• Liftable polycarbonate cover with locking mechanism and safety interlock — safe loading and unloading
• Hermetically sealed aluminium door — prevents operation unless properly closed
• Removable abrasive base plate — straightforward to clean and replace when worn
• Built-in timer (0–6 minutes) — consistent peel cycles without constant supervision

The machine requires a mains water connection, as continuous water flow is integral to the peeling process. An electrically operated valve with a non-return air break controls the supply, so a suitable water inlet and drainage point close to the installation position is essential. An optional stand is available separately and is worth considering both for working-height ergonomics and to allow waste water to drain freely beneath the unit.

The PI-20 is well suited to pub kitchens, hotel operations, schools, care homes, and contract catering sites where potato and root vegetable prep forms a regular part of the daily workload. For sites running near-continuous peeling cycles or processing considerably larger volumes, a higher-capacity machine may be a better fit. For smaller or lower-frequency operations, a reduced-capacity model may be more proportionate.

If you'd like to talk through whether the PI-20 suits your prep volumes or have questions about water and drainage requirements before committing, we're glad to help you work it out.

The IMC MF5 is a compact countertop vegetable preparation machine designed to handle more than one prep task from a single unit. Where a standard potato peeler does one job, the MF5 is built to peel potatoes and carrots, wash mussels, and spin salads — a practical arrangement for smaller kitchens where bench space is limited and every machine needs to justify its footprint.

In a working kitchen, the MF5 performs well across a moderate prep workload. Cycle times are short, which allows a well-organised prep team to move through a reasonable volume of produce during a prep window without the machine creating a bottleneck. Recovery between loads is quick, the controls are straightforward, and the adjustable integral timer helps achieve consistent results across different produce types. It does not require specialist training to operate, which is a genuine advantage in kitchens where staffing levels vary.

Key operational advantages include:

• Multi-function capability covers peeling, washing and spinning from one machine
• Short cycle times support steady throughput during prep periods
• Positive latch lid and polycarbonate inspection window allow safe, supervised operation
• WRAS-approved Class A air break ensures compliance with UK water regulations
• Accessible design makes routine cleaning and day-to-day maintenance straightforward

Installation is uncomplicated. The MF5 runs from a standard electrical connection and requires a plumbed water supply. The WRAS-approved air break means the unit meets current UK water regulations without additional modification. A sturdy, level surface close to a drainage point covers the main practical requirements — proximity to drainage makes a meaningful difference to how cleanly the area can be managed during use.

The MF5 is well suited to cafés, pub kitchens, independent restaurants, and smaller contract catering operations where prep volumes are moderate and versatility matters. It is not the right choice for high-volume central production kitchens where continuous large-batch output is required — in those environments, a heavier-duty machine with greater throughput capacity would serve better.

If you would like to talk through whether the MF5 fits your prep volumes or slots into your existing workflow, the team is happy to work through the detail with you.

The IMC VQ7 is a countertop potato peeler designed for commercial kitchens where bench space is limited but consistent, reliable peeling is a daily requirement. It works on a batch-load basis, using an abrasive peeling action to process potatoes before discharging cleanly, making it well suited to kitchens that prep in controlled cycles rather than running continuous high-volume lines.

In regular kitchen use, the VQ7 performs consistently batch to batch. The abrasive action is even and repeatable, and the reversible rust-proof liners help maintain that standard over time without requiring frequent attention. It runs quietly relative to others in its class, which is a practical consideration in smaller kitchens where prep and service periods can overlap.

The day-to-day operational advantages are straightforward:

• Compact countertop footprint fits prep benches where floor-standing units are not an option
• Stainless steel and cast alloy construction handles the demands of daily commercial use
• WRAS-approved Class A air break keeps the water connection compliant with current UK regulations
• Quiet running reduces additional noise during busy prep periods
• Easy to clean between batches, supporting good kitchen hygiene practice

Installation is uncomplicated. The VQ7 requires a standard single-phase electrical supply and a cold water connection with a suitable drain. The WRAS approval means no additional backflow protection is needed. It will sit comfortably on most existing prep benches, though it is worth confirming your bench is rated to carry the loaded machine weight before positioning it.

This machine is best suited to smaller operations — pub kitchens, cafés, smaller restaurants, and contract catering units — where potato peeling is a regular but not industrial-scale task. Sites processing significantly larger volumes per session, or running back-to-back batches continuously across a full prep shift, should consider a higher-capacity model to avoid placing sustained demand on a unit designed for this throughput range.

If you are unsure whether the VQ7 matches your prep volumes or want to talk through the installation setup, we are happy to help you work that out before you order.

The Sammic PES-20 is a dual-function vegetable preparation machine that combines potato peeling and salad drying in a single unit. The peeling chamber uses a silicon carbide abrasive plate to remove skins cleanly and consistently, while a separate drying basket centrifuges washed salad leaves and prepared vegetables to remove excess moisture before service. For kitchens where prep bench space is limited or where consolidating equipment makes practical sense, having both functions in one machine is a straightforward advantage.

In a working kitchen, the PES-20 performs reliably across steady, moderate daily prep volumes. It is commonly used in restaurant kitchens, pub operations, hotel properties, and contract catering sites that run a structured prep cycle rather than continuous high-throughput processing. The removable abrasive base plate keeps the machine straightforward to clean between sessions, and the watertight controls hold up sensibly in the damp, busy conditions typical of a commercial veg prep area.

Practical advantages for kitchen teams include:

• Combined peeling and salad drying removes the need for two separate machines
• Removable abrasive plate simplifies cleaning and day-to-day maintenance
• Liftable cover with safety interlock supports consistent, safe daily operation
• IP65-rated controls resist water ingress in wet prep environments
• Stainless steel construction supports hygiene and durability under commercial use

The PES-20 requires a mains water connection, a suitable drainage point, and a standard electrical supply. It is worth confirming that your available prep space allows comfortable access around the unit for loading, unloading, and cleaning. The NSF-approved abrasive base plate is a useful detail for sites subject to food safety audits.

The PES-20 is a practical choice for mid-sized kitchens with consistent but not exceptional daily prep requirements. For operations running significantly higher volumes on a continuous basis, a heavier-duty model from the wider range is worth considering. At the other end, for very low-volume sites where salad drying is not needed, a simpler peeler-only unit may represent better value.

If you are working out whether the PES-20 is the right fit for your prep volumes and kitchen setup, we are glad to talk it through before you commit.

The Sammic PI-10 is a commercial electric potato peeler designed for repeated daily use in busy prep environments. It handles 10kg of produce per cycle using an abrasive-lined chamber and base plate to peel potatoes and other root vegetables evenly across the full load. The result is a cleaner peel with less hand-finishing than manual methods or lower-quality machines typically require.

Where potato prep represents a genuine bottleneck during prep shifts, a machine at this capacity earns its place. Kitchens serving pub menus, school canteens, staff restaurants, and contract catering operations will find the throughput well suited to moderate to high daily volumes. The integrated timer allows operators to set consistent cycle times, which helps standardise results across different staff and shifts — a practical advantage in kitchens where prep is shared across a team.

Features that translate directly into day-to-day operational value include:

• IP65-rated waterproof control board, reliable in wet prep environments
• 0–6 minute integrated timer for consistent, repeatable peel cycles
• Removable abrasive base plate, straightforward to clean and replace over time
• Polycarbonate cover with safety interlock, preventing operation when open
• Aluminium door with hermetic seal, containing water and debris during the cycle

Installation requires a mains cold water connection via the electrically operated inlet valve, which incorporates a non-return air break. This is worth accounting for when planning the machine's position relative to your sink or drainage point. An optional stand is available separately and is worth considering where bench space is limited or drainage alignment is a practical constraint.

The PI-10 is well suited to kitchens with consistent, moderate to high daily prep demands. For sites with significantly larger throughput requirements, a higher-capacity model may be the more appropriate choice. Equally, if prep volumes are modest, a smaller unit could be a more proportionate fit.

If you'd like to talk through whether the PI-10 suits your prep volumes or installation layout, the team is happy to help.

The Hobart potato peeler is a floor-standing commercial unit designed for continuous preparation in busy kitchens. It operates on a direct-feed basis, with a hose connection for water supply during the peeling cycle, and is built to the manufacturing standards Hobart are known for in the catering industry. The stainless steel construction makes it practical to clean and suited to the demands of a working kitchen environment.

In practice, this unit suits kitchens that peel potatoes in volume across a shift — pubs, school and contract caterers, hotel kitchens, and care home operations among them. The 6.3kg per-cycle capacity means it works well for steady, repeated batching throughout a preparation period rather than large single loads. The motor is designed for reliable, continuous running and consistent results regardless of potato size or age, which matters when you are working against a prep deadline.

Key operational points worth noting:

• Stainless steel construction resists corrosion and cleans down quickly
• Hose connection simplifies water supply and rinse-down during use
• Consistent peeling results across different potato grades and sizes
• Built for repeated batching through a prep shift, not occasional light use
• Relatively compact footprint for a floor-standing commercial peeler

Installation requires a suitable cold water supply for the hose connection, a floor drain or drainage provision nearby, and an appropriate electrical supply. The unit weighs 40kg, so positioning should be considered before installation — access for routine cleaning and maintenance is worth planning at the outset.

This peeler is well suited to kitchens preparing moderate to high volumes of potatoes daily. For very high-throughput operations such as large-scale contract catering, a higher-capacity model may be worth considering. Lighter-duty or lower-volume kitchens may find a smaller bench-top unit more practical.

If you are unsure whether this model suits your preparation volumes or kitchen setup, our team is happy to talk it through with you.

The Hobart potato peeler is a floor-standing commercial unit designed for continuous, high-throughput vegetable preparation. With a 13kg peeling capacity per cycle, it is intended for kitchens where potatoes form a significant part of daily prep — not the occasional side dish, but volume prep that needs to be reliable and repeatable across every service. The hose connection allows spent water and peelings to be discharged directly, which keeps the workflow clean and reduces handling between cycles.

In a busy kitchen environment, this type of machine earns its place through consistency. The motor is built to Hobart's commercial specification and is designed to handle repeated back-to-back loads without performance drop-off. Results vary appropriately with potato age and grade, which is normal for any abrasive peeler — operators working with older or irregular stock should factor that in. The stainless steel construction holds up well under daily wash-down conditions and the demands of a professional prep environment.

From an operational standpoint, the key advantages are straightforward:

• Reduces manual peeling labour significantly in high-volume prep kitchens
• Consistent cycle results with fresh, good-grade stock
• Hose connection simplifies waste discharge and keeps the prep area cleaner
• Stainless steel construction supports regular cleaning routines
• Built to Hobart's commercial durability standards for long service life

Installation requires a suitable floor drain or waste connection to make use of the hose discharge, along with an appropriate electrical supply. At 80kg, the unit needs a permanent, dedicated position in the prep area — this is not a machine that gets moved around. Floor space and proximity to drainage should be confirmed before ordering.

This peeler is well suited to mid-to-large scale catering operations: contract caterers, large pub kitchens, hotels, and institutional catering where potato prep volume justifies a dedicated machine. For lighter or more occasional use, a smaller-capacity unit may be more appropriate; for very high-volume central production kitchens, a heavier-duty model from the range may be worth considering.

If you are unsure whether the 13kg capacity is the right fit for your prep volumes or want to talk through the installation requirements, the team is happy to help you work through it before you commit.