Garlic Peeling Machine
The Garlic Peeling Machine is a compact abrasive peeling system used in Omani catering kitchens and food processing workshops. It removes garlic skins through mechanical rotation and washing, preparing cloves for slicing, paste production, or packing. With batch capacities of 3 kg to 8 kg and output up to 80 kg per hour, the machine supports routine vegetable preparation across Oman’s institutional and commercial food sectors.
In Muscat and Sohar catering centers, the machine is often placed after manual clove separation and before cutting tables. The 3 kg version is suitable for limited daily volumes, while the 8 kg model reaches approximately 80 kg/h under standard conditions. Each batch runs for about six minutes, allowing predictable workflow planning.
The stainless-steel housing supports hygienic maintenance in coastal environments. The plexiglass lid enables visual monitoring, and the integrated safety sensor stops rotation if the cover is opened. The belt-driven motor and low-voltage control system contribute to stable operation in Omani food preparation facilities.
Technical Specifications
| Product Code | C/E GP3 | C/E GP3T | C/E GP8T |
| Show Price | |||
| Load capacity (kg) | 3 | 3 | 8 |
| Output (kg/h) | 30 | 30 | 80 |
| Cleaning cycle * (min) | 6 | 6 | 6 |
| Motor threephase kW (HP) | 0.27 (0.35) | 0.27 (0.35) | 0.75 (1.00) |
| Single-phase motor kW (HP) | 0.42 (0.56) | 0.42 (0.56)) | 0.75 (1.00) |
| Weight TPH (SPH) (kg) | 29 (30) | 34 (35) | 43 (44) |
Key Features
- Batch processing options of 3 kg and 8 kg
- Output range between 30 kg/h and 80 kg/h
- Approximately 6-minute processing cycle
- Rotary plate and perforated basket configuration
- Smooth disc specifically suited for garlic cloves
- Removable internal components for cleaning
- Stainless steel external structure
- Plexiglass inspection cover
- Safety interlock sensor on lid
- Low voltage 24 V N.V.R. control system
Garlic Peeling Machine
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Frequently Asked Questions
Yes. The 3 kg batch model is commonly used in Muscat-based catering units, while the 8 kg version suits larger preparation centers. Both options allow controlled processing without requiring extensive floor space, which is beneficial in compact kitchen layouts.
The stainless steel construction resists corrosion when properly cleaned and dried. In coastal Omani environments, routine maintenance and thorough drying after washing cycles help preserve surface integrity and mechanical reliability.
Depending on the model, output ranges from approximately 30 kg/h to 80 kg/h. In Sohar food preparation facilities, operators often schedule batches sequentially to meet daily garlic supply requirements for hotels and institutional catering services.
The see-through lid allows visual monitoring, and a built-in sensor stops the motor if the cover is opened. These features reduce the risk of accidental contact with moving parts, which is critical in busy Omani food preparation environments.
Due to its moderate weight and compact vertical design, the machine can be repositioned when workflow layouts change. In Nizwa-based kitchens, this flexibility supports seasonal adjustments or equipment reorganization.
Operators should remove and rinse the perforated basket and rotary plate, clean internal surfaces, and check the discharge area for residue. Consistent cleaning practices maintain hygiene standards in Omani catering and processing operations.
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