Fruit and vegetable peelers (1)

Professional catering peelers

Peeling is one of the basic tasks carried out during mise en place. In restaurants, hotels or catering establishments, this often involves a large number of produce items, which is why speed, convenience and the ability to guide the blade precisely are crucial.

A well-chosen peeler can streamline the preparation of ingredients and help minimise the amount of flesh removed along with the skin.

Vegetable peelers

Vegetable peelers are ideal for potatoes, carrots, parsley, cucumbers, courgettes and other produce requiring the outer layer to be removed quickly.

Depending on the shape of the vegetable, different handle designs and blade positions may be more convenient, so it is worth choosing a tool suited to the specific task.

Fruit peelers

Peelers can also be used when preparing apples, pears, kiwis and other fruits. The precise blade allows you to remove a thin layer of skin without removing too much of the flesh.

Such tools are useful in cold kitchens, patisseries, bars and anywhere where fresh fruit is regularly prepared.

All-purpose peelers

An all-purpose peeler can be used on produce with both soft and harder skins. This applies, for example, to selected Victorinox models, which the manufacturer describes as suitable for various fruits and vegetables.

The universal design is practical in workstations where many different types of produce are prepared throughout the day.

Peelers with a smooth blade

A smooth edge works well with many classic fruits and vegetables. It allows the blade to be guided evenly along the surface of the produce and removes a thin layer of skin.

This is a popular solution for everyday preparation tasks in a professional kitchen.

Peelers with a serrated blade

A serrated blade can be particularly useful for produce with thin, slippery or delicate skins. Victorinox uses this design, for example, in peelers designed for tomatoes and kiwis.

The serrations help you start cutting more easily on the surface of the produce without having to press the blade down too hard.

Peelers for tomatoes and kiwis

Tomatoes and kiwis have soft flesh and delicate skins, so they require greater precision than potatoes or carrots. A specialised peeler for tomatoes and kiwis may feature a serrated blade, which copes better with this type of surface.

Victorinox offers just such a model, designed with produce in mind that is more difficult to peel using a classic smooth peeler.

Asparagus peelers

Asparagus requires the blade to be guided along the stalk with a long, precise motion. For this reason, specialised asparagus peelers are also used, designed to work with long, thin vegetables.

Such solutions are available, for example, from HENDI and can streamline the preparation of larger quantities of portions before service.

Y-type peelers

A popular design is the Y-type, in which the blade is positioned transversely to the handle. This facilitates long, controlled movements and can be particularly convenient when peeling larger vegetables.

The choice between a Y-type peeler and a longitudinal design depends mainly on your preferred working technique.

Movable peeler blade

Many models feature a movable blade, which adjusts its angle to the surface of the produce as the tool is moved.

This design can make it easier to peel irregularly shaped produce and help maintain an even thickness of the peel removed.

Stainless steel in peelers

Victorinox uses stainless steel blades in its peelers, designed for preparing various food products.

When choosing a specific model, it is worth checking the blade type, design and the manufacturer’s recommendations regarding cleaning and maintenance.

Ergonomic handle

When performing a large number of repetitive movements, a comfortable grip is particularly important. An ergonomic handle helps to guide the blade steadily and can improve comfort during prolonged vegetable preparation.

Victorinox incorporates such features in the RAPID model, amongst others, which is also equipped with an additional tool for removing the eyes from vegetables.

Peeler or paring knife?

A peeler and a paring knife can perform similar tasks, but they are best suited to slightly different situations. A peeler makes it easier to quickly remove a thin layer of skin, whilst a small knife offers greater freedom when cutting out eyes, removing damaged parts or shaping the produce more precisely.

In a professional kitchen, both tools can complement each other.

Peelers in restaurants, hotels and catering

Manual peelers are particularly well-suited to smaller and medium-sized batches of produce and tasks requiring precision. They can be used at the vegetable station, in the cold kitchen, in the patisserie, at the bar or when preparing decorations.

For very large quantities of a single type of produce, such as potatoes, professional catering establishments may instead use mechanical peeling machines. HENDI offers such machines in 5, 10 and 18 kg models, amongst others.

How to choose a peeler?

When choosing, it is worth considering:

• the type of fruit and vegetables most frequently peeled,
• a smooth or serrated blade,
• a movable or fixed blade design,
• the type and shape of the handle,
• ergonomics during prolonged use,
• the material of the working part,
• additional features, e.g. a core remover,
• recommendations for cleaning and maintenance.

Vegetable and fruit peelers for the catering industry facilitate the quick and precise preparation of ingredients whilst minimising product waste. Universal models and specialist peelers for soft-skinned produce, tomatoes, kiwis or asparagus allow you to tailor the tool to the type of work carried out in restaurants, hotels and professional kitchens.