Almond Skin Peeler
The Almond Skin Peeler is a wet-type peeling system designed for removing skins from soaked almonds, peanuts, and chickpeas in controlled production environments. Commonly used across UAE and GCC food processing facilities, it supports kernel separation after hot water treatment above 80°C. With a processing capacity of 150–200 kg/h and peeling efficiency of 98%±2, it enables small and medium-scale manufacturers to maintain consistent output while reducing manual handling.
In processing units located in Dubai industrial zones and food preparation facilities in Abu Dhabi, the machine integrates after soaking tanks and before drying or roasting lines. Gravity-flow discharge reduces vibration and allows smooth kernel exit, minimizing mechanical stress.
The system offers a peeling rate of approximately 98%±2, with a broken kernel ratio around 2–3%. Perfect kernel recovery typically reaches 85–90%. Stainless steel contact surfaces ensure compliance with UAE hygiene requirements, while abrasion loss of the rubber rings remains low at 0.1–0.4 mm per 10 km of operation.
Technical Specifications
| Product Code | APDAJ-15 | APDAJ-20 |
| Capacity(kg/h) | 150 | 200 |
| Power(kw) | 0.75 | 1.1 |
| Peeling rate | 98%±2 | 98%±2 |
| Broken rate | 2~3% | 2~3% |
| Rate of perfect kernel | 85~90% | 85~90% |
| Dimension(mm) | 1180×720×1100 | 1180×850×1100 |
| Weight(kg) | 180 | 200 |
Key Features
- Wet-type peeling mechanism for soaked almonds and peanuts
- Processing capacity between 150–200 kg/h
- Peeling efficiency of 98%±2 under standard soaking conditions
- Broken kernel rate maintained at approximately 2–3%
- Vulcanized rubber peeling rings with low abrasion wear
- Food-contact surfaces constructed in stainless steel
- Gravity-flow discharge to reduce vibration and product loss
- Suitable for small and medium food production units
- Compatible with pre-soaking tanks and downstream roasting lines
Almond Skin Peeler
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Frequently Asked Questions
In UAE facilities, the Almond Skin Peeler is installed after hot water soaking tanks and before drying or roasting conveyors. In Dubai and Abu Dhabi production units, it operates as a batch peeling stage, ensuring consistent kernel separation before further grading, flavoring, or packaging operations.
Almonds should be immersed in water above 80°C for approximately 10–15 minutes before feeding into the machine. Proper pre-treatment softens the skin layer, allowing the rubber peeling rings to separate the outer coat efficiently while maintaining kernel integrity.
Depending on the selected model, the system processes between 150 and 200 kg per hour. This output range aligns with structured nut processing operations across the GCC and Middle East, where batch control and consistent yield are critical for commercial production.
The wet friction mechanism uses vulcanized rubber rings that apply controlled abrasion rather than aggressive mechanical force. Under correct soaking conditions, the broken kernel rate remains around 2–3%, supporting acceptable recovery levels for UAE industrial food standards.
Operators should inspect the rubber rings periodically for wear. Abrasion loss typically ranges between 0.1 and 0.4 mm per 10 km of operation. Regular cleaning and scheduled checks help maintain peeling consistency in regulated food manufacturing environments.
Yes, besides almonds, the system can process soaked peanuts and chickpeas. This flexibility supports diversified snack and ingredient production lines commonly found in UAE processing hubs and regional export facilities.
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