Dicin Sulp Dewateri Screening (2) Varieties Smooth skinned root cultivars: Giant Prague- Alabaster (3)Product Handling As in the case of many vegetables, much of the rough preparation should be done externally to the factory, particularly as celeriac has a considerable amount of leaf and stalk. The latter should be cut well back to the root crown as, whilst some of this can be used in the fresh state for salads, it serves little Purpose for dehydration. The trimmed roots are therefore fed into a bulk feeder and elevated into a dry cleaning reel. The roots pass into a washer destoner and on to the steam peeler. Peel is then removed in a skin eliminator and the roots pass on to an inspection and trimming belt Cleaned roots are elevated to a G model dicer(capacity up to 6000kg per hour for 10mm dice). Alternatively the roots may be cut into strips 40mm x 6mm x 6mm Blanching may be carried out in a hot water blancher, in which case the sulphite is fed from a make up pan and metered to give the requisite level of sO2. Alternatively a steam blancher may be used and the sulphite solution sprayed on to the diced product on leaving the blancher. When setting up a ly advantageous to opt for blanching provided potatoes are not included. Potatoes release considerable amountsSkin Removal I Inspection I Dicing I Blanching I Sulphiting I Dewatering I Drying I Conditioning I Screening I Inspec tion I Packing (2) Varieties Smooth skinned root cultivars: Giant Prague - Alabaster (3) Product Handling As in the case of many vegetables, much of the rough preparation should be done externally to the factory, particularly as celeriac has a considerable amount of leaf and stalk. The latter should be cut well back to the root crown as, whilst some of this can be used in the fresh state for salads, it serves little purpose for dehydration. The trimmed roots are therefore fed into a bulk feeder and elevated into a dry cleaning reel. The roots pass into a washer￾destoner and on to the steam peeler. Peel is then removed in a skin eliminator and the roots pass on to an inspection and trimming belt. Cleaned roots are elevated to a G model dicer (capacity up to 6OOOkg per hour for lOmm dice). Alternatively the roots may be cut into strips 40mm x 6mm x 6mm. Blanching may be carried out in a hot water blancher, in which case the sulphite is fed from a make up pan and metered to give the requisite level of SO,. Alternatively a steam blancher may be used and the sulphite solution sprayed on to the diced product on leaving the blancher. When setting up a root vegetable line, it is probably advantageous to opt for steam blanching, provided potatoes are not included. Potatoes release considerable amounts I38