Day: January 12, 2026

High-volume kitchens waste 18–25% of raw potato weight on manual peeling because knife skills vary, staff rush through prep, and peel thickness becomes inconsistent across shifts. A restaurant processing 100 kg of potatoes daily throws away 18–25 kg of usable flesh—enough for 60–80 extra servings. Labor costs compound the problem: two workers peeling potatoes for 2–3 hours at ₹50–70 per hour drain ₹200–420 daily, and prep delays push lunch service back when orders spike. A commercial potato peeler machine cuts peeling time to 3–8 minutes per 15–50 kg batch, reduces waste to 8–12% of raw weight, and frees kitchen staff

Most commercial kitchens buy vegetable cutters based on what fits the budget or what a supplier happens to stock, not what their prep schedule actually demands. The result: a 300 kg/hr machine sitting idle in a kitchen that processes 80 kg daily, or a 100 kg/hr unit forcing three cooks to hand-chop during lunch rush because the machine can’t keep up. Mismatched capacity wastes money, floor space, and prep time while creating bottlenecks that ripple through service. This guide explains how to calculate your real daily vegetable volume, translate it into hourly machine requirements, and choose the right automation level