Potatoes - storage and processing
Practical Action
rotating bowl that is lined with an abrasive material such as carborundum, and a supply of
fresh water to wash away the peels.
Fig 4. Potato peeler (Courtesy of Stigwood and Sons)
Potatoes are cut to size using a number of methods: chopping, dicing and chipping large to
medium sized pieces for French fries and slicing to medium/small pieces for crisps. Small
manual or powered machines are available to cut uniform sized chips and a mandolin may be
used to may uniformly thick slices (Fig. 5).
b)
a)
d)
4
c)
Fig. 5. Chipping and slicing machines, a) and b)
manual potato chippers, c), powered potato
chipper (from Metcalfe Catering at
www.metcalfecatering.com/products/metcalfe/pot
ato-chippers), d) mandolin slicer (from Fantes at
www.fantes.com/images/23712mandolines.jpg)