News on Peel Removal from Europe

July 30, 2017

Tummers keeps developing its potato processing equipment!

The Tummers Group highlights the improvements made of its potato processing machinery in response to demands of the market.

June 12, 2017

Kiremko looks back on memorable 50th Anniversary & Opening new building

On 19th May 2017 Kiremko celebrated her 50th anniversary and the opening of the new building with all employees and guests from all over the world. For this special occasion the factory was transformed into an amazing party venue.

June 08, 2017

Complete Customer Satisfaction with a modular Service Portfolio: TOMRA Care

TOMRA Sorting Food has launched TOMRA Care to satisfy customers’ changing service needs, and to meet the new way of thinking about service in general.

December 05, 2016

Tummers: New Zic-Zac brush peels even more efficiently

In 2004, Tummers Food Processing introduced the Zic-Zac brushing technique for brushing potatoes and tuberous plants after steam peeling. This technique now has been improved.

Oerlemans Foods reports on their experience with their TOMRA peeling line

December 16, 2014

Oerlemans Foods reports on their investment in a TOMRA peeling line

Oerlemans invested in a brand new steam peeling processing line in 2010. Read how they feel about their TOMRA peeling line today…

Peter Büeler, Head Engineering at Kadi AG

December 08, 2014

Potato Processor Kadi lowers energy use with TOMRA Eco steam peeler

Since 1951 Kadi has been an innovative manufacturer of potato products and other frozen foods for the Swiss foodservice. Enthusiastic chefs create from day to day the favorite dishes of the Swiss people.

GMF-Gouda redesigns Brush'n-belt dry peel remover

October 04, 2007

GMF Gouda improves Brush-'n-belt peel remover

GMF-Gouda has re-engineered its successful Brush-‘n-Belt dry peel remover. Although the proven concept of the machine remained, many innovative features contribute to improved processing capacity and ease of use, maintenance and cleaning. The new dry ...

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