= EG? Ge 
METHODS OF MANUFACTURING POTATO CHIPS. 9 
transmitted to the chips. Hence the importance of buying high-grade 
oil and of carefully skimming out little particles of potatoes after 
each batch of chips is removed. 
EQUIPMENT. 
The mechanical peelers have been found very satisfactory as time, 
labor, and food savers. Of course, in the average household vege- 
tables are not prepared in quantities large enough to make necessary 
the purchase of such equipment, but in restaurants, hotels, or large 
establishments they are found very serviceable. In potato-chip fac- 
Lowering the inner basket full of raw sliced potatoes into the hot oil. Th 
thermometer is now hung in the kettle at the left. 
tories they are indispensable. and every chip factory has one or more 
large power machines. Figure 9 shows the small hand-power peeler 
which was used in the potato-chip experiments. Six or eight po- 
tatoes were peeled simultaneously. The loss in paring was less 
than by ordinary hand peeling, for the sharp edges of the carborun- 
dum lining nicked off the skin without cutting deeply into the flesh. 
The loss was least, of course, when the potatoes were smooth and 
regular, as the abrasion tended to wear down knobs and irregularities 
and leave the potatoes round or oval-oblong in shape. Deep eyes or 
bad spots had to be removed by hand, however. One of the small 
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