Industrial Automatic Onion Peeling Machine
The AOP-001 automatic onion peeling machine removes top, tail, and outer skin from onions at 500-2,500 onions per hour.
Feature
- AOP-101 Compact — 500 onions/h: Small sauce plants, restaurant central kitchens. 0.37 kW + 0.4 kW air.
- AOP-001 Standard — 1,500 onions/h: Mid-scale processors. 0.75 kW + 0.75 kW air. Peeled yield at least 90%.
- AOP-201 Industrial — 2,500 onions/h: Industrial frozen onion, dehydrated onion plants. 1.5 kW + 1.5 kW air.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Onion Peeling Machine. Ask us for real production photos matched to your exact product and capacity.
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The AOP-001 automatic onion peeling machine removes top, tail, and outer skin from onions at 500-2,500 onions per hour. Patented air-blade system peels without knife contact — no flesh damage, no bruising. Essential equipment for frozen onion, dehydrated onion, sauce, and ready-meal plants.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| AOP-101 Compact | 500 onions/h | Small sauce plants, restaurant central kitchens. 0.37 kW + 0.4 kW air. |
| AOP-001 Standard | 1,500 onions/h | Mid-scale processors. 0.75 kW + 0.75 kW air. Peeled yield at least 90%. |
| AOP-201 Industrial | 2,500 onions/h | Industrial frozen onion, dehydrated onion plants. 1.5 kW + 1.5 kW air. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Dehydrated onion plants, frozen onion processors, spice and paste producers, and central kitchens peel onions without knife labor. For the full fresh-produce range, see the fruit and vegetable processing hub.
FAQ
Three models span 500 to 2,500 onions per hour. The compact unit at 500 suits small sauce plants and central kitchens with 0.37 kW drive plus 0.4 kW air. The standard 1,500 per hour machine draws 0.75 kW plus 0.75 kW air, and the industrial 2,500 per hour unit runs 1.5 kW plus 1.5 kW air for frozen and dehydrated onion plants.
The patented air-blade system removes top, tail, and outer skin without knife contact, so there is no flesh cutting, no bruising, and peeled yield holds at 90% or better. Knife peelers trade flesh loss for speed and dull constantly through a shift. Air pressure is simply dialed per variety, which keeps the machine running consistent through mixed lots.
Check onion surface moisture first. Wet skins slide on the air blade and pass through unpeeled, so surface-dry onions from storage with air or brush drying before feeding. Variety is the second factor: strong-skinned types want around 0.7 MPa air while soft varieties need only 0.5 MPa. Raise pressure in small steps and re-check peel quality.
An oil-less food-grade compressor delivering at least 0.6 MPa, with 0.3 to 1.0 cubic meters per minute depending on the model. Oil-less matters because the air contacts the onion directly. We supply compatible compressors matched to the machine, so confirm your available power before ordering. Budget the compressor in the utility plan, since it is the main infrastructure item.
Mostly. The pneumatic system extracts the lachrymatory compound through a vent as it peels, which removes most of the irritation compared with hand or knife peeling. A ventilated room is still recommended around the machine. Peeled onions hold 5 to 7 days refrigerated in vacuum or modified-atmosphere packaging, so plan packing capacity close behind the peeler.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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